After opening its doors last month, Virginia Guesthouse Hotel & Conference Center introduces Executive Chef Joseph Madzia Ponte and Director of Food & Beverage Stefanie Sabatino, who lead the property’s culinary vision. Madzia Ponte and Sabatino oversee the hotel’s food and beverage program, including Poplar, a full-service restaurant; The Perch, a rooftop bar with elevated pub fare; and The Counter Cafe, a convenient grab-and-go eatery; along with events catering. Alongside a dedicated culinary team, they shape a dining experience rooted in Virginia’s agricultural heritage and inspired by global culinary traditions.
Madzia Ponte joins Virginia Guesthouse as executive chef after more than a decade leading AAA Four Diamond resorts, boutique hotels, and high-volume culinary operations. His experience spans culinary roles in destinations such as Chattanooga, Tennessee, and Louisville, Kentucky, blending a unique Southern influence into his menu curation for Virginia Guesthouse. The culinary program is grounded in the traditions and bounty of Virginia, emphasizing close relationships with local farmers, growers, and artisans, and focused on local ingredients that reflect the rhythms of the region. The culinary philosophy also embraces global inspiration, resulting in menus that balance familiarity with creative expression and technique-driven execution.
“As a guesthouse, our approach to food mirrors the warmth and familiarity of eating at home—comforting, generous, and meant to bring people together,” said Madzia Ponte. “Our food and beverage program is intentionally eclectic, drawing inspiration from many corners of the world. One evening might lean Italian, the next may nod to the American South, while another explores flavors from Asia or the Mediterranean. Each menu reflects a spirit of curiosity and a love of variety.”
Virginia Guesthouse’s dining program offers a range of experiences designed to fuel guests throughout the day while reflecting the region’s culinary identity. The hotel’s signature restaurant, Poplar, features an exhibition kitchen and serves three meals daily with menus complemented by a curated selection of wines, craft beers, and classic cocktails. For more casual options, The Counter Café offers a convenient grab-and-go stop with fair-trade coffee, fresh pastries, and locally inspired snacks, ideal for a quick morning boost or midday pause. The Perch, a rooftop bar and café, provides a relaxed social setting with sweeping views of the University, and serving handcrafted cocktails, local beers, and shareable light fare.
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Leading the culinary program is Director of Food & Beverage Stefanie Sabatino, who joins with extensive experience in hospitality operations and guest experience. Prior to Virginia Guesthouse, Sabatino held leadership roles at Black Desert Resort in southern Utah and Hawks Cay Resort in the Florida Keys. In her new role, Sabatino works closely with the culinary and service teams to ensure a cohesive and elevated guest experience across all three of the property’s dining outlets and conference center catering services. Her approach is centered on culture, teamwork, and guest connection, shaped by her experience in resort environments and multi-outlet operations.
Together, Sabatino and Chef Madzia Ponte have crafted a culinary program that reflects the spirit of Virginia Guesthouse: warm, vibrant, and deeply rooted in place.
Guest Contributor
2026-06-08 01:24:00