Executive chef Rene Haudenschild apprenticed at the National Hotel in Lucerne Switzerland and continued his journey at the Hilton Hotel Sydney, the Opera House in Sydney, the Castle Harbor Hotel in Bermuda before arriving at theGrapevine Restaurant.

Rene has an eye for great detail and a want to please the culinary palates of his guests. His food philosophy dovetails perfectly with the philosophy of the Grapevine Restaurant - keep it fresh, in season whenever possible and exceed the expectations of the person we are cooking for.