Birdwood Mansion plays host to an ever-evolving calendar of culinary moments, welcoming guest residence chefs from near and far. These celebrated talents collaborate with our in-house culinary team to craft exclusive menus and pop-up dining experiences. From multi-course wine dinners to chef-led demos and interactive tastings, these events bring fresh perspective and creative flair to our historic table.
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Ron Duprat is an award-winning chef celebrated for blending rich Haitian and Caribbean heritage flavors with French accents. A standout on Top Chef, he has also appeared on Iron Chef America, Bar Rescue and Beat Bobby Flay, and has been featured by The Huffington Post, Essence Magazine, Oprah Magazine and The Today Show. Named Industry Chef of the Year by the Black Culinarian Alliance, Duprat has cooked for multiple celebrities including Barack ana Michelle Obama, Jay-Z, Beyoncé and Usher. He also serves with the U.S. Department of State’s Chef Corps and is a passionate advocate for food justice, childhood nutrition and culinary education worldwide.
Mathieu Chartron is a French-born chef celebrated for his modern, refined take on classic French cuisine. The son of renowned chef Bruno Chartron, he grew up above the family restaurant in Saint-Donat-sur-l'Herbasse and trained at Lycée Hôtelier Lesdiguières in Grenoble. He honed his craft at acclaimed kitchens including L'Auberge du Père Bise, Le Meurice, and Restaurant Guy Savoy in Paris, later becoming head chef at Guy Savoy’s Las Vegas outpost by age 24 and contributing to openings in Singapore and at the Monnaie de Paris. In 2015, he returned to France to lead his family’s Michelin-recognized restaurant and, a year later, became chef-owner of Maison Gambert in Tain-l'Hermitage.
Igor Bocchia is an acclaimed Italian-born chef known for his inventive approach to contemporary Mediterranean cuisine. Raised in a family of restaurateurs, he refined his skills at prestigious culinary schools in Italy before working in renowned kitchens across Milan, Paris and Monaco. Bocchia rose through the ranks at Le Louis XV - Alain Ducasse à l'Hôtel de Paris, where he developed a passion for seasonal ingredients and meticulous technique. He now leads the culinary program at Maison Bocchia, where his menus blend classic Mediterranean flavors with modern artistry and a commitment to sustainability.
