Entrée: Pan roasted black sea bass with skillet potatoes and Autumn Hill Virginia cabernet franc sauce.

Chef Gian Stagnaro, Director of Culinary Services, Kildonan School, Amenia, New York

Chef Gian Stagnaro is the Director of Hospitality Services for The Kildonan School in Amenia, NY. After completing a 2 year apprenticeship at the Julien Restaurant in Boston where he worked with some of the highest Michelin rated French Chefs, he attended the CIA to round out his education. He has since worked in some of the finest hotels in the country including the Plaza Athenee, The Essex House, and The Grand Hyatt in New York City. He has garnered several medals in ACF Competitions and has been featured in several newspaper articles in Dutchess County, New York.