Chaumette Vineyards & Winery executive chef Adam Lambay is headed upriver to become the executive sous chef at St. Louis Union Station Hotel. After more than seven years at the Ste. Genevieve winery, Lambay said the decision to leave was one of “the most difficult of his life.”
“Chaumette has never let me down,” Lambay said. “It has filled my heart and soul. I can’t think of a day or moment here that wasn’t challenging and invigorating and exciting.”
Lambay is looking forward to the same at St. Louis Union Station Hotel, where he and executive chef Russel Cunningham will work to bring more locally sourced ingredients and farmers’ fare to the downtown hotel. Lambay will start at the hotel in mid-May.
Chaumette is currently working to fill the executive chef position and has had interest from St. Louis-area chefs who are “very interested in the position.” While the search process gets underway, Jennifer Johnson, Chaumette’s director of marketing and business development, said the winery’s team is excited for Lambay’s new opportunity.
“We love Adam and his years with us have been fantastic,” Johnson said. “We are parting on good terms and we wish him all the best and all the success in the world.”
This article appears in April 2015.