About Sean Eckman: Having grown up in a farming family, Chef Sean Eckman oversees Biltmore's field-to-table program in action every day.
Before joining Biltmore in 2016, Chef Eckman spent eight years with the 5-Star/5-Diamond Nemacolin Woodlands Resort in Farmington, Pennsylvania where he was the Chef de Cuisine of the FORBES 4 Star Aqueous restaurant and also the Executive Sous Chef of the FORBES 5 Star Lautrec restaurant.
Prior to working with the Nemacolin Woodlands Resort, Chef Eckman served as Banquet Chef at The Breakers Hotel in Palm Beach, Florida. He completed his externship program with The Breakers and was the first extern ever to be hired into their coveted L'Escalier fine dining restaurant.
Chef Eckman holds a degree of Culinary Arts from Indiana University of Pennsylvania Academy of Culinary Arts. He has designed and executed dinners for numerous prestigious events including the James Beard House in NYC and various La Chaine des Rotisseurs events.
About the Dining Room at The Inn on Biltmore Estate:
Guests of the Dining Room at The Inn on Biltmore Estate enjoy expertly prepared cuisine that emphasizes estate-raised and local ingredients. World-class service is inspired by the Vanderbilts who founded the 8,000 acre historic estate in the Blue Ridge Mountains of Asheville, N.C. White linen tablecloths, fine china, luminous chandeliers and a dry-stacked stone fireplace add to the elegance, along with sweeping mountain views of the estate. Guests dine Vanderbilt-style, graced by friendly and attentive staff, stunning views and estate produced wines. Dinner serves the season's finest local and estate-raised ingredients, meats, seafood, and hand-crafted pasta. In addition to breakfast and dinner, the Dining Room offers a traditional full service afternoon tea with an assortment of finger sandwiches, scones, and pastries.
The Dining Room has received Open Table Diner's Choice Awards (Best Food, Service, Ambiance, and Best Overall) in addition to being named one of the "100 Most Romantic Restaurants in America." A working farm has been part of Biltmore since the estate's founding in 1895. That legacy continues today. Biltmore operates a farm and field-to-table program featuring greens, vegetables, berries, eggs, beef, lamb, pork and poultry and engages in partnerships with farmers throughout Western North Carolina for locally-sourced trout, cheese, beef and pork.