While at the winery, dine with us at our Grapevine Grill Restaurant, and enjoy a welcoming, relaxing and exceptional culinary experience.
At Chaumette, we believe that more than just our wine is a reflection of who we are. Our culinary program is headed by Executive Chef Rob Beasley, who has been sourcing ingredients locally for over fifteen years, and will carry this over at Chaumette, providing our guests with a great farm-to-fork culinary experience.
Chef Rob describes his cooking style as, “New American with Cajun-Creole-Southwest influences.”
Chef Rob grew up in Louisiana and was inspired by his two grandmothers at a young age. His one grandmother lived in the city and followed the latest cooking trends, and his other grandmother owned a farm in Louisiana and specialized in Cajun and Creole cooking.
Chef Rob is classically trained with a degree at the Culinary Institute of America Hyde Park. He has over twenty-five years of experience as an executive chef and proprietor in St. Louis and Des Moines area hotels. In St. Louis, Chef Rob was the Executive Chef at Pairings Bistro and the Hilton at the Ballpark, previously held a corporate chef position at Charlie Gitto’s, worked for Proprieter/Chef Bill Cardwell at Cardwell’s at the Plaza and worked for Executive Chef Rex Hale at LHM Hotel Properties. In Des Moines, Iowa, he was executive chef and proprietor of Mojo’s on 86th, Varsity Café and Adam & Abby’s.
Below are our spring lunch & dinner menus. Here are printable versions: Spring Lunch Menu and Spring Dinner Menu. Please join us for a featured steak special on Friday evenings, and we welcome you to Brunch with us for our Sunday Brunches! Here are Sunday Brunch Menus. Click here for in-villa breakfast packages.