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Chef Steven Hartman is the Executive Chef at Le Vigne and oversees all Food Operations. He has a Culinary Arts Degree from Western Culinary Institute in Portland, Oregon. However, his heart has always been in the south, and he returned to Tennessee shortly after completing his training. Chef Hartman comes to Montaluce as the former Chef de Cuisine at the five star, five diamond Hermitage Hotel in Nashville, Tennessee and brings with him over a decade of experience with most of that time spent in southern kitchens. Chef Hartman’s vision for Le Vigne is to cook with a focus on local produce and seasonal ingredients from area artisans in an effort to give back to the community and to help promote a more sustainable lifestyle.
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