Gabrielle's Restaurant offers two menus where Executive Chef Duane Fernandes utilizes fresh, local organic and worldly ingredients to create artful, unique  and exotic cuisine. Chef Duane's southern upbringing, respect for his craft, and broad range of culinary experience directly reflects onto his menus.

Born in  Washington D.C., Chef Duane grew up in Winston-Salem, North Carolina and moved to Charleston, South Carolina in 1993. He attended Johnson and Wales University, and graduated with an associates degree in culinary arts from Trident Culinary School. He worked at several notable restaurants in Charleston before landing a position at the highly acclaimed Peninsula Grill. He worked as a lead line cook there for three years before moving to Richmond, Virginia. Chef Duane worked at the five-diamond / five-star Jefferson Hotel for three years as the Executive Sous Chef of Lemaire. He then moved on to New York City to work for legendary Chef Thomas Keller at the Michelin three star restaurant per se. Per se  is regarded as one of the finest restaurants in the world. After one year refining his skills at Per se he moved back to North Carolina and joins us at Richmond Hill Inn. We are pleased to have him with us at Gabrielle's where he continues to create some of the most unique and exotic menus in the world.