Mission Point Announces New Executive Chef to Helm Farm-To-Ferry Culinary Program
Mission Point Resort is pleased to announce the appointment of Adrian Diday as executive chef to elevate the culinary experience at Mackinac Island's east end eateries, including Round Island Bar & Grill, Bistro on the Greens, Boxwood Coffeeshop & Cafe, and the soon-to-reopen Chianti. On Sept. 12, the island's Northern Italian fine dining favorite Chianti reopened with a specially curated prix fixe menu crafted by Diday for islanders to experience a taste of Mackinac. The five-course dinner was filled with celebrated dishes for guests to select from such as oysters and pearls, zucchini fritters, lobster bisque, slow-roasted pork, pumpkin tortellini, asparagus risotto, Caprese, torta al cioccolato, and more, all accompanied by lakefront views and optional wine pairings.
Executive Chef Diday, who was part of the team at the famed Inn at Little Washington during their recent achievement of Michelin stars, brings more than 15 years of culinary experience amplifying regional ingredients and flavors into memorable meals. With Diday leading the strong property team, Mission Point is set to expand its farm-to-ferry ethos, sourcing increasingly more ingredients from local farms and purveyors in the Straits of Mackinac region and across Michigan.
Diday's career path led him through multi-faceted positions at world-class restaurants throughout the country and overseas, such as Drakes in Surrey in the United Kingdom; Restaurant Daniel, a Michelin three-star refined European restaurant in New York; The Saltry in Arkansas; Coeur D'Alene Casino in Idaho, Entelechies in Virginia and Stanley Hotel in Colorado. During his tenure at the world-renowned, AAA Five Diamond restaurant within the Inn at Little Washington, he sharpened his knife by understanding refined, regional American cuisine for nearly four years, with the restaurant earning Michelin stars and multiple James Beard awards. Additional accolades Diday has received include being a guest chef for the New York Yankees Legends Series, President Obama's Inaugural Ball, and James Beard House, and being nominated as a StarChefs Rising Star.
With a goal to support a world-class food and beverage team in an effort to keep exceeding guest expectations, the hotel's culinary team is essential to Diday's day-to-day operations. From the chefs, cooks, and stewards to the servers, bartenders, and hosts, they all work long and hard days and play a key role in providing the highest quality experience for guests.
"Chef Adrian Diday speaks volumes to what it means to provide exceptional guest service," said Liz Ware, Vice President of Marketing. "He has swiftly elevated our farm-to-ferry approach to ensure our guests enjoy a true taste of the region when visiting the island. His immense love for food and appreciation for each member of his team is what sets him apart from the rest."
When asked his favorite memory of his culinary journey, Diday reminisced on the moment his mom first ate at his restaurant. For him, getting to see that "ah-ha" moment when a guest finally connects the words on the menu to the actual food and flavors in the dishes is his most treasured aspect of being a chef. At the end of the day, he expressed how much he just loves to cook, and his culinary team is what makes everything possible.
Diday graduated from Mary Washington College in Fredericksburg, Virginia where he received his Bachelor of Arts degree in Philosophy and Religion. When not in the kitchen, Diday can be found playing chess, reading philosophy by Baruch Spinoza, or running on the island.