Southern Soul on the Hill
A Celebration of Lowcountry Cooking
Castle Hill Inn welcomes two acclaimed chefs from the American South, who will join forces with Castle Hill Executive Chef Lou Rossi and his brigade to showcase the warmth and hospitality of Southern cooking March 9 and 10.
On Saturday evening, March 9, the Dining Room will offer a four-course, prix-fixe menu featuring the flavors of coastal Georgia, followed by a southern Sunday Brunch on March 10. Ward off the chilling effects of a New England winter with a little Southern Soul.
$95 per person, four courses; with wine pairings, $30 additional. Brunch menu à la carte. For reservations, call 888-466-1355.
Daniel Zeal, Resort Executive Chef, Sea Island Resorts, Sea Island, Georgia
Raised in Jacksonville, Florida, and a graduate of The Culinary Institute of America at Hyde Park, Daniel has spent the last twenty years working with some of the country’s best chefs. After his start at The Ritz Carlton, Amelia Island, Daniel spent ten years as Chef de Cuisine at Sea Island Resorts’ Forbes Five Star-rated Georgian Room. He was subsequently promoted to Executive Chef at The Lodge at Sea Island and was recently appointed as the Resort Executive Chef, overseeing the resort’s entire culinary program.
Matt Moore, Executive Chef, St. Joe Club & Resorts, Santa Rosa Beach, Florida
Born and raised in North Georgia, Matt is a graduate of Chattahoochie Technical College’s culinary academy. Chef Moore has spent his twenty-year career in luxury restaurants, resorts, and clubs in Florida and Georgia. Matt recently held the position of resort Executive Chef at Nemacolin Woodlands Resort in Farmington, PA before making the move back to Florida to rejoin St. Joe Club & Resorts.
Southern Soul, Common Threads
Both Daniel and Matt are alumni of Sea Island, the ground-breaking Forbes Five Star resort and restaurant in coastal Georgia. Born in the South, each counts his grandmother and her Southern Sunday table as a defining culinary inspiration, where soul food, tradition, and patience were served in abundance. That said, southern fine dining does not define them. Chef Daniel’s go-to food is a toss-up between peanut butter and jelly sandwiches and ramen, while fried chicken is kryptonite for Chef Matt.
Lou Rossi, Executive Chef, Castle Hill Inn
Growing up in a predominantly Italian household, Executive Chef Lou Rossi learned at an early age to appreciate food as a centerpiece of daily life. Lou began his culinary career at eight years old, standing on milk crates, while peeling carrots and onions at his parent's Italian restaurant. Coming from two generations of restaurateurs, Lou had no doubts about his future when he applied to the New England Culinary Institute.
During his schooling, Lou worked as an intern at Castle Hill. After graduating with a degree in Culinary Arts, Lou moved to Manhattan to work at Thomas Keller's 3 Michelin Star restaurant, Per Se. Eventually, Newport beckoned once again, and he returned to Castle Hill in 2009 to work as a line cook. Chef Lou was quickly promoted to sous-chef and Chef de Cuisine at the Inn. He was tapped to be Castle Hill’s Executive Chef in 2015. He plays an integral part in shaping the property's culinary ethos, and can usually be found in Castle Hill's own gardens, working with the Inn’s horticulturist to select items for that evening's meal.