Dining at Valhalla Resort Hotel
From fine dining at Caledonia, private dining in the Abbey Wine Cellar, 24-hour room service, and cocktails and bites at the Roof Top SkyBar or Poolside Cabana Bar, there is something for every taste at Valhalla Resort Hotel.
Executive Chef Dean Hill’s unique farm-to-fork concepts have led him to partnering with many local co-ops to source fresh ingredients to create seasonal dishes that revolve around southern comfort food with a fine dining flair.
All Valhalla dining is open to the public. Reservations are recommended but not required.
Now Offering Chef’s Table Dining. Candle-lit dinners in our wine room, the Abbey, custom designed for your individual tastes. We offer gluten free, vegetarian, and vegan options, or we can tailor your menu to suit your dietary needs. Guests can choose from 3-course, 4-course, 5-course, 6-course or a 7-course options. Chef’s Table seating is available any day of the week for 4-12 guests. Reservations Required. Call today to book your Chef’s Table Package, 706.878.2200.
CHEF DEAN HILL
Executive Chef, Dean Hill comes to Valhalla Resort Hotel from prestigious winery in Northern Virginia, where he served as the Executive Chef. Originally from Pittsburgh, Chef Hill trained at Pennsylvania Culinary Institute’s prestigious Cordon Blue Program. He started working as a Tournant Chef at The Broadmoor Resort, the only 5 star, 5 diamond resort in Colorado. Since then, he has worked at The Omni Homestead Resort in Hot Springs, Virginia, the St. Francis Yacht Club in San Francisco Bay, as well as the Marcus Whitman Hotel in Walla Walla, WA, which is known as “mini Napa Valley”. Chef Hill brings extensive experience, an expanse of knowledge, and a flair for the farm-to-table experience.