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 and the Prince Edward Room 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 August, 1998 and the rest is history.    

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.  "If the County produces it, we will use it”, says Chef de Sousa.   

Sous Chef Pat TheriaultBorn in Middleton, Nova Scotia into a military family, Chef Theriault began his culinary career as a dishwasher in restaurants featuring fine dining. Eventually he moved to Belleville where he joined the Hastings and Prince Edward Regiment as an infantry reservist.  Following his passion, Pat worked at the Mess Hall in Trenton, took a Professional Culinary Course at Clarke College in Belleville, and apprenticed for two years under Chef Drew Ferguson at the Ramada Inn.  Chef Theriault acquired a Red Seal Certificate and went on to work at several fine dining establishments, including the Hilton Hotel as a first cook and Elmhurst Inn & Country Spa as Jr. Sous Chef and then Sous Chef.  The Waring House is delighted to count Chef Pat Theriault as a member of its culinary team.