The Waring House is proud to present regionally produced foods, brought to perfection, by Chef Luis de Sousa and his talented team. Chef Luis de Sousa’s excellent cooking and managerial skills allow him to orchestrate food services for Amelia’s Garden, where relaxed dining on regional cuisine is the order of the day. Chef de Sousa also oversees food services for the popular Barley Room as well as for an ongoing host of special events, weddings, banquets and meetings.
Born in Portugal and raised in Kingston, Chef de Sousa followed the path of many chefs by starting off his career as a busboy, then moving up to preparing salads and desserts. He studied to become a chef at George Brown College in Toronto and, after completing his studies and apprenticeship, honed his skills at several establishments, including the Fireside Inn in Kingston. Chef de Sousa joined The Waring House in 1998.
Regional cuisine is at the heart of the food philosophy of The Waring House. With its long and venerable agricultural history, the County boasts exceptional market gardens, orchards, specialty meats, fish, maple syrup, honey, garlic, a cheese factory, one of North America’s largest mushroom farms, organic foods, ice cream producers, a cidery and, of course, some exceptional new wineries.