Roberto Fracchioni carving out farm to table at cabin and Adamo Estate Winery

MONO, ON, April 13, 2016 /CNW/ – cabin, Hockley Valley Resort’s signature restaurant and the soon-to-be-open Adamo Estate Winery welcome renowned Chef Roberto Fracchioni to their impressive culinary team as Head Chef.

Chef Roberto hails from two of the finest food-producing regions in the world: the Emilia-Romagna district of Italy and the Niagara region of Canada. He completed his culinary training in some of Canada’s most prestigious restaurants, including Scaramouche, Canoe, Auberge de Pommier and Nigara’s Inn on the Twenty. Many in the region will warmly recall Chef Roberto’s time as Executive Chef at Millcroft Inn and Spa from 2005-2010.

Most recently, Chef Roberto was at the helm of Monk Kitchen in downtown Toronto, a foodie cult favourite for nightly blind tasting menus. He went on to help launch Flor de Sal, a fine dining restaurant in the heart of midtown.

“As we enter a new phase in our evolution toward becoming an acclaimed culinary destination, Chef Roberto is the ideal person to help us move forward,” said Culinary Director and Owner John-Paul Adamo. “We are at a turning point in the history of Hockley Valley Resort and with the launch of Adamo Estate Winery, with Chef Roberto on board, we could not be more excited about the great things we will build together.”

In his new position, Chef Roberto will oversee the upscale dining venue, cabin and the entire food program at the new Adamo Estate Winery, slated to open later this year.

“The environment here is incredibly inspiring. The gardens and vineyards are outstanding and I am thrilled to work with a team where everyone is so dedicated to creating the best food in the region,” said Chef Fracchioni. “I have really missed country life and it is so great to be back among the terrific people of the Hills of Headwaters area.”

Led by Culinary Director and Owner, John-Paul Adamo, the restaurants and food programs of Hockley Valley Resort celebrate fresh seasonal cuisine and practice a farm-to-table philosophy, harvesting produce from the property’s own vast two acre organic fruit and vegetable farm, while partnering with the top local suppliers, farmers and producers of Ontario.

About cabin

Located in Hockley Valley Resort, cabin, named in honour of the first structure built on property in 1865, draws inspiration from the picturesque and romantic countryside in the Hills of Headwaters region. The 2,600 square foot space combines rustic and modern décor elements, including reclaimed hardwood floors and wooden beams from an old barn, and a 16-foot steel and glass chandelier. The culinary experience is defined by the owners’ farm-to-table philosophy on food, celebrating the best of local cuisine, using only the freshest ingredients from their two-acre fruit and vegetable farm, seasonal preserves, and fare from local farmers and suppliers.

About Adamo Estate Winery

Adamo Estate Winery is the first full-scale winemaking venture to embrace the Hills of Headwaters region’s unique terroir and micro-climate conditions. The Winery traces its beginnings to a rustic barn on the vineyard property adjacent to the region’s celebrated Hockley Valley Resort. A family affair, springing from a decades-long vision held by Mario Adamo, his children, John-Paul and Julie, are heading up the winery’s operations with Shauna White, a veteran Okanagan Valley and Niagara grower, as Vineyard and Winery Manager. Jonas Newman from Hinterland Wine Company, based out of P.E.C., has also been on board from the very first humble vintage as an acting wine making consultant.

The 20,000 sq. ft. winery is set to open in September of 2016. Already in their 3rd year of wine production, the site will feature a tasting bar, retail space, fully dedicated wine production facilities, on-site private tasting rooms and Chef’s table.

Media Inquiries:

Shannon Smith Director, Marketing
519-942-0754 Ext. 5596

For further information: photos or to schedule an interview with John-Paul Adamo or Roberto Fracchioni please call Shannon Smith at 519-942-0754, or e-mail