Nova Scotia, Canada, May 21, 2018 –(PR.com)– Critically-acclaimed as Atlantic Canada’s premier luxury wilderness destination, Trout Point Lodge will boast an impressive array of additions to its culinary team this year. Leading the team will be Executive Chef Andreas Preuss, who returns to Trout Point Lodge again this season. Chef Preuss was previously Sous-Chef at Schloss Fuschl, one of Austria’s iconic five-star hotels. Joining Chef Preuss this season is Sous-Chef Jonas Kwekkeboom, who most recently showcased his talents at the Kempinski Adlon Berlin, a Michelin-Starred venue among the most renowned in continental Europe.
Chef Preuss stated, “Last season we elevated our culinary offering with a strategy focused on local produce and fine dining experiences that change daily. Our guests experience the amazing variety of seasonal produce available in the region – they are the stars of every dish. Jonas and I share the same philosophy and use our skills to accentuate what our incredible region has to offer.”
Trout Point Lodge offers a four-course prix-fixe gourmet menu every evening, with the Tusket River and the sounds of the Tobeatic Wilderness Area accompanying guests on their gastronomic adventures. Winner of Wine Spectator’s Award of Excellence since 2009, an extensive Old and New World wine list accentuates the menu every evening.
Preuss continues, “In addition to our pristine wilderness setting and luxurious accommodations, we aim to offer our guests elevated and unique dining experiences as an integral part of their stay.”
Trout Point Lodge sits adjacent to the UNESCO-designated Tobeatic Wilderness Area and borders the Tusket and Napier Rivers. Reservations and more information are available at www.troutpoint.com.
Trout Point Lodge
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