Inspired Dining in Highlands, NC

This eventually led to eight formative years with the Garrett Hotel Group at acclaimed Relais & Châteaux properties, including The Willcox and The Point.

Working under renowned chef Gunter Seeger—first at The Willcox and later at Seeger’s in Atlanta—Chris deepened his appreciation for pristine ingredients and meticulous technique. When Seeger’s closed, he joined Madison’s Restaurant at Old Edwards Inn. In the years since, he has played a pivotal role in shaping the property’s garden-to-table identity, launching Madison’s Organic Garden in 2011 and ascending from Sous Chef to Executive Chef and now Director of Food & Beverage.

Lauren quickly learned to use her cooking skills as barter for household chores. She harvested many meals from her mom’s garden. Family and friends knew the path she would eventually pursue.

Her first classical education was at the Canadian Culinary Institute in Toronto, Canada, where she earned her Red Seal Certificate. Immediately after graduation, she was selected to participate in The Next Great Canadian Chef Competition, where she was awarded a Bronze Medal. Lauren then went to Sorrento, Italy, where she worked at Mama Camilla’s Hotel and Cooking School. She also became the assistant to the pastry chef at Ristorante Caruso-- where she fell in love with that side of fine dining.

She returned to school at the Culinary Institute of America (CIA) in New York to earn her pastry degree. While there, she was invited to intern with Chef Thomas Keller at The French Laundry & Bouchon Bakery in Yountville, CA. Upon completion of her pastry degree studies, the CIA immediately hired her as a teaching assistant under Chef Francisco Migoya at The Apple Pie Bakery Café. When her program ended, she flew out to become the Pastry Chef at The Little Nell in Aspen, CO.

After a two-year stint in Aspen, she realized she preferred living east of the Mississippi River and joined Charlotte's Carmel Country Club as their Executive Pastry Chef. Lauren was familiar with Old Edward’s dedication to clean and beautiful food, so when the opportunity opened in May 2021, she happily joined them as their Executive Pastry Chef. Her talents and organizational skills quickly endeared her to her team, and she was promoted in March 2025 to Executive Sous Chef and Executive Pastry Chef, serving the entire resort.

In high school, she worked in a local bakery and later as a restaurant server. After high school, she attended Asheville-Buncombe Technical Community College’s Baking and Pastry program and completed a summer internship at Old Edwards. In 2019, she returned as a pastry cook and steadily rose through the ranks. Now, her goal is to create desserts that bring joy and connect people from all walks of life. In her free time, she enjoys her pets, traveling, and exploring new cultures and languages.

Her first J1 internship brought her to Madison’s at Old Edwards Inn—a year she still calls one of the best of her life.

While completing her studies, she gained experience in banquet departments across Germany, Austria, and Switzerland, refining her guest service skills. In 2020, she returned to Old Edwards as a supervisor at Four65, and now she’s thrilled to be back at Madison’s, where she strives to create a warm, welcoming atmosphere. Off the clock, you’ll find her exploring the Highlands and enjoying time with friends.

His professional career started when he decided to leave his psychology studies and move to Guadalajara, Mexico, to attend the International Gastronomic School. While in school, he stepped into the industry by holding temporary jobs as a dishwasher and event assistant at various local restaurants.

Entering the fine dining scene, he worked at the Alcalde restaurant in Guadalajara, where he started as an intern and moved to line cook shortly thereafter. Taking big steps, he accepted an opportunity to move to Madrid, Spain, where he improved and developed his sense and appreciation for haute cuisine working at Atelier Belge.

Lalo arrived at Old Edwards in 2019 as an intern. After completing his internship, he moved to Highlands and began work full-time at Madison's restaurant. Over time, he developed his skills and was promoted to Sous Chef. In this position, he continued to grow alongside Chefs Chris Huerta and John Bowles. With dedication to his profession, he became the Chef de Cuisine of Madison's restaurant.

Lalo believes the most important thing about good food is the quality of the product, well-implemented techniques, and above all, a genuine passion for feeding others.

Ana-Paula began her career in Human Resources at large hotel groups before realizing her true passion was guest interaction.

Her journey in Food and Beverage began with a mentor who nurtured her curiosity for wine and culinary techniques. Ana joined Old Edwards Hospitality Group in 2021 as a Food and Beverage intern, quickly falling in love with Western North Carolina and deepening her interest in wine.

She is certified in the Introductory Level by The Court of Master Sommelier America and the Wine & Spirit Education Trust Level 2 and is now pursuing certification with the Master of Champagne by Wine Scholar Guild. In her free time, Ana enjoys traveling, cooking, and curling up with a good book.

After spending a couple of years in dangerous jobs, Matt moved to Georgia and helped start a small community-supported agriculture (CSA) farm just down the street from Serenbe—a mixed-use community in Palmetto, Georgia that focuses on balancing development with conservation. The organization asked Matthew to join their team as manager in 2016. In addition to delivering to Atlanta eateries and running the 25-acre Serenbe Farms, he also worked with the 15-20 chefs at Serenbe’s four restaurants.

He joined the Old Edward family in 2019 and now helps Chef Chris Huerta raise produce for the needs of guests and locals. “There are so many ways to touch people through food. One of the best aspects is the direct connection made when one works towards feeding a neighbor, working toward a cause outside themselves.” It is this sense of purpose that has molded his efforts as he develops an experience-driven CSA farm and garden at GlenCove. Matthew says he is especially passionate about “how disconnected most people are when it comes to where their food comes from.” He actively works toward changing that. Matt also enjoys the outdoor opportunities Western North Carolina offers, from backpacking and canoeing to hunting.

He started at Madison’s in April 2018. In June of 2022, Jonathan took the role of Food Beverage Supervisor at both the Old Edwards Club and GlenCove, and in December of 2022 through May of 2023, he apprenticed under Madison’s Sommelier team to further his wine knowledge and grow his career.

In May of 2023, he went back out to the clubs as Food Beverage Supervisor with a large focus on the wine programs and wine lists. Jonathan has also, in this time, earned WSET 2 and aspires to achieve CMS 2. Throughout his time at the hotel, he has traveled around the world visiting renowned wine regions and observing other Relais and Châteaux’s and their processes and procedures, trying to harness his experiences along the way to improve the resort and restaurants here at Old Edwards Inn.

This eventually led to eight formative years with the Garrett Hotel Group at acclaimed Relais & Châteaux properties, including The Willcox and The Point.

Working under renowned chef Gunter Seeger—first at The Willcox and later at Seeger’s in Atlanta—Chris deepened his appreciation for pristine ingredients and meticulous technique. When Seeger’s closed, he joined Madison’s Restaurant at Old Edwards Inn. In the years since, he has played a pivotal role in shaping the property’s garden-to-table identity, launching Madison’s Organic Garden in 2011 and ascending from Sous Chef to Executive Chef and now Director of Food & Beverage.

This eventually led to eight formative years with the Garrett Hotel Group at acclaimed Relais & Châteaux properties, including The Willcox and The Point.

Working under renowned chef Gunter Seeger—first at The Willcox and later at Seeger’s in Atlanta—Chris deepened his appreciation for pristine ingredients and meticulous technique. When Seeger’s closed, he joined Madison’s Restaurant at Old Edwards Inn. In the years since, he has played a pivotal role in shaping the property’s garden-to-table identity, launching Madison’s Organic Garden in 2011 and ascending from Sous Chef to Executive Chef and now Director of Food & Beverage.

Driven by a passion for creating memorable guest experiences, Dimitri later transitioned into front-of-house positions, where he has led award-winning food and beverage programs. Under his guidance, teams have achieved #1 national guest satisfaction rankings within both the Tribute Portfolio boutique family of hotels and the sophisticated Le Méridien brand. He has also partnered on marketing initiatives with Marriott International, helping to elevate brand visibility and deepen guest engagement.

Dimitri’s expertise extends beyond day-to-day operations. He has played a key role in food and beverage development projects, from construction and design to strategic consulting, working closely with ownership groups and project teams to bring concepts to life. At the heart of his leadership is a belief that hospitality goes beyond the dining room. He has been actively involved in community relief efforts, including supporting the non-profit organization, Feeding Tampa Bay, during multiple hurricane responses.

Today, Dimitri serves as Assistant Director of Food & Beverage at Old Edwards Hospitality Group, where he helps shape exceptional guest experiences across the company’s distinguished luxury portfolio. He looks forward to meeting you on your next visit.

After spending time in the mountains of colorful Colorado, he and his family ultimately followed a long-standing connection to Western North Carolina—where his wife grew up and where they had visited frequently for over 15 years.

Mitch began his career in the service industry right out of school as part of the opening team at Universal Studios’ Islands of Adventure. During his time with Universal Orlando, he worked across multiple venues and had the opportunity to learn from a wide range of dynamic leaders. He later joined Bubba Gump Shrimp Company in Orlando, where he served as General Manager for 10 years, leading a high-volume, fast-paced restaurant while refining his passion for exceptional guest service and memorable dining experiences.

Driven by a love of adventure, Mitch and his family relocated to Morrison, Colorado, where he continued with Bubba Gump as General Manager of the downtown Denver location. Over four years, they embraced the Colorado lifestyle—spending time skiing, hiking, and camping, often just an hour from some of the state’s best slopes.

Eventually, the pull of family and the beauty of the Highlands brought them back to Western North Carolina. Mitch joined the Old Edwards team in August 2020 as a manager at Madison’s before becoming Operations Manager at Four65. He currently serves as the Bars Manager for Old Edwards Inn and Resort, where he continues to bring his passion for hospitality and guest experience to life.

When he’s not at work, Mitch enjoys spending time outdoors with his wife and their four children, hiking, fishing, and swimming in the river. He looks forward to making every guest’s visit truly memorable.

Ricardo joined the Old Edwards team in 2019 as a J1 intern, quickly becoming a part of the opening team at Four65. There, he helped establish the restaurant's kitchen and contributed to developing the restaurant’s menu. Eager to learn and grow, he gained experience across every Old Edwards food and beverage outlet, sharpening his skills and expanding his culinary perspective.

His career took a defining turn when he began working alongside Chef Sam Faust in the banquet department. Through dedication and talent, Ricardo rapidly advanced-- moving from Line Cook to Kitchen Supervisor, then Sous Chef, and ultimately earning the role of Banquet Chef.

Today, Ricardo brings creativity and passion to every dish he prepares for Old Edwards Events. Guided by the same sense of wonder he felt as a child, he believes that cooking from the heart is the key to creating truly exceptional cuisine.