Dedicated to Fresh Flavors
Taste the benefits of Executive Chef Angela Guiffrida’s passion for the estate’s field-to-table program. She insists on using estate-raised greens, fruits, herbs, beef, and lamb as often as possible. Chef Guiffrida graduated summa cum laude from Johnson & Wales University in Charleston, SC, and came to Biltmore after honing her skills at Pinehurst Resort.