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.

Pub Chef Neil Dowson

Pub Chef Neil Dowson hails from Coventry, England and started his professional career at the world famous Savoy hotel, as a commis chef, leaving years later as sous chef. From there he continued his training, working at some of the most prestigious hotels and restaurants in England, Scotland and the Caribbean.
When deciding to emigrate to Canada with his wife Monica, a native of Canada, and daughter Milly, the family settled upon Prince Edward County, after reading many articles and hearing great things about its food and wine scene. Chef Dowson joined The Waring House in June 2012.
The Waring House is delighted to count Chef Dowson as a member of its culinary team.