While at the winery, dine with us at our Grapevine Grill Restaurant and be treated to a welcoming, relaxing and exceptional culinary experience.
At Chaumette Vineyards & Winery, we believe that more than just our wine is a reflection of who we are. Our culinary program is headed by Executive Chef Adam Lambay, whose goal is to appeal to a wide audience by focusing on the overall tasting experience for each dish, matching visual appeal and taste. “A balance of all the senses is the fundamental component of a good dish. The dish must not be overdone in presentation but should be straightforward, appealing and suggestive of its taste.” Contemporary American is the most befitting category for Chef Adam’s menus with French, Indian, Asian and Italian influences.
Classically trained and a Zagat award-winner, Chef Adam and has spent the past decade “chef-ing” at such St. Louis favorites as Café Mira, 12 North Café and Portabella Restaurant, and he is a regular chef instructor at Kitchen Conservatory in Clayton. Chef uses local foods whenever possible from such producers as Ladd Family Farms, County Line Farms Windrush Farms, Flieg Family Farms, Stonie’s Sausage Shop, Baetje Farms and SayersBrook Bison. Chef Adam is a big supporter of the Mississippi River Hills Association, of which Chaumette Winery is a member, comprised of local food producers, wineries and craftspeople to further promote the local products of our region. Chef works closely with Chaumette’s horticulturist to cultivate herbs and other produce for use in his menus.