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.
Chef Mathieu Chartron grew up in his family’s hotel-restaurant in Saint-Donat-sur-l’Herbasse, France, founded by his parents in 1984. He attended culinary school in Grenoble from 2002 to 2006 before beginning his professional career in several French restaurants. In 2007, he joined the kitchen of renowned chef Guy Savoy in Paris, working through every station before being sent to Restaurant Guy Savoy in Las Vegas in 2009. He was named chef de cuisine in 2010 and became executive chef in 2011. Chartron returned to France in 2015 to take over the family business, where his restaurant focuses on seasonal ingredients and a celebrated winter black truffle menu. From 2016 to 2022, he also opened and operated Maison Gambert in Tain-l’Hermitage, a restaurant set among the region’s vineyards.
Enjoy and overnight stay at Birdwood Mansion and chef-curated dinner in The Dining Room prepared by visiting Chef Mathieu Chartron.
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 and 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.
Booking for Chef Duprat's residency will be coming soon.
