Chef Mannino
The Mayflower Inn & Spa is an American classic, a five-star country house hotel located in the heart of colonial Connecticut. Under the direction of its new Executive Chef, Steven Mannino, its critically acclaimed contemporary cuisine is evolving to new and distinctive levels, showcasing the best of Connecticut's coast and countryside.

Chef Mannino combines a mastery of classic culinary technique and innovative vision with in-depth experience in developing a range of regional cuisines. As part of the Todd English Olives Restaurant family, Mannino spearheaded the development of several of the group's leading restaurants across the U.S., working with fresh local ingredients and mastering new culinary techniques.

Today's top chefs recognize the need to work closely with small, local farms to provide top quality organic produce, poultry, meat and dairy products. Chef Mannio teams with several Litchfield County producers including Averill Farm, Waldingfield Farm and Grey Ledge Farm. Seafood, fresh from the Connecticut shore, is less than an hour away. The result is an authentic "Connecticut Experience." Guests enjoy sophisticated dining that spans Chef Mannino's imaginative regional cooking and healthful and tasty spa cuisine.

After graduating from the Culinary Institute of America, Mannino worked in the classically French kitchen of Chicago's renowned Les Nomades. His unique style is influenced by his subsequent travels across the country learning and perfecting regional cuisines. He served as the executive chef of Olives, Las Vegas in the acclaimed Bellagio hotel, headed the opening culinary team of the Todd English restaurant aboard the Queen Mary 2, and launched Olives DC as the executive chef at the age of 25. Most recently, Mannino led the opening of Buddakan and Continental restaurants in Atlantic City and was the executive chef responsible for menu development for the Presidential Golf Club in Virginia.