Chef Christian IVes

NO Reservations Required • Walk-Ins ONLY
Monday-Friday: 11:00AM - 3:00PM

NO Reservations Required • Walk-Ins ONLY
Saturday & Sunday: 10:00AM - 3:00PM

Reservations Recommended
Thursday - Monday: 5:00PM - 10:00PM

Locally Raised & Grown Products

At our farm, Lucky Star Ranch we have the ability to not only grow our own corn and botanicals for Saint Lawrence Spirits Distillery, we will put our greenhouses to work for fresh produce, herbs and flowers for the Château.  In addition we look forward to making a commitment to sustainability by using our spent mash from the distillery to feed bovine and swine, a true still-to-grill experience. We also farm Rainbow Trout at Lucky Star Ranch that will be served fresh at The Château. Our Pork, Chicken and Eggs come from Lucki 7 Farms in Rodman, New York, our specialty organic produce, Goat and Beef comes from Cross Island Farms on Wellesley Island, specialty organic greens from AgBotics in Sackets Harbor, just to name a few. We are truly working with local farmers. We buy direct. We have been to their farms and walked through them. We feel that building these relationships and giving our guests a chance to experience the amazing products these local farmers work so hard for and take so much pride in will bring them back time and again. 

Saint Lawrence Spirits Château is proud to announce the appointment of Chef Christian Ives as our Executive Chef! Chef Christian S. Ives is a North Country native with 25 years experience in the culinary field. Over the years, Chef Ives has trained extensively in various cultural cuisines, including but not limited to, Classical French, Eastern European, West Indies, Middle Eastern, Pacific Rim and Latin. His most notable training he received while working under Chef Emeril Legasse in Orlando, Florida. While there, Chef Ives also received extensive training in wine pairing with Master Sommelier, Larry O’Brien. For the last decade Chef Ives has been serving his style of “Empire Fusion” in the 1000 Islands. Chef Ives is an Adjunct Professor in the Culinary Arts Department at Jefferson Community College, where he teaches the Farm to Table course. Chef Ives also oversees the food preparation for Coyote Moon Vineyards. Joining Chef Ives will be Sommelier, Joe Taritero and Sous Chef, Clayton Moody.