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  • Writer's pictureRoger Sherman Inn

Chef François Kwaku-Dongo Brings a Fresh Culinary Vision To New Canaan’s Beloved Roger Sherman Inn

Updated: Dec 4, 2017

Celebrated Chef Francois Kwaku-Dongo spearheads the reinvention of the Roger Sherman Inn, a historic landmark in New Canaan for nearly a decade. The stunning New England restaurant and 17-room Inn will undergo a significant culinary transformation as it remakes itself for the 21st century.

Chef Kwaku-Dongo is introducing a seasonally-inspired menu, showcasing fresh, locally-procured ingredients. The menu is a culinary to

ur of New England, its coastal seafood, local family farms, and talented artisans. Using these East Coast ingredients as the foundation for quality and flavor, Chef Kwaku-Dongo applies techniques honed in some of the most demanding kitchens in the country. 

Handpicked by famed Chef Wolfgang Puck to cook in his highly acclaimed California restaurants; Chinois on MainGranita, and Postrio, Chef Kwaku-Dongo was elevated to Executive Chef at the iconic Spago in West Hollywood where Chef Puck's innovative open kitchen concept was all the rage and Chef Kwaku-Dongo was the star of the show in a city consumed with entertainment.   Chef Kwaku-Dongo  went on to open Spago Chicago where he oversaw the development of Wolfgang Puck Catering and Events, a division of Puck's expanding empire whose clients included Harpo Entertainment and

Goldman-Sachs, among others. In 2005 he journeyed to Greenwich, CT to lead a team on the rejuvenation of L' Escale restaurant on Greenwich Harbor with his inspired land and sea menu. He then went on to open the boutique hotel and restaurant, The J House Greenwich and Eleven-14 Kitchen where he created his Chocolate Lab, a pastry and gelato shop featuring hand-crafted chocolate desserts using Omanhene chocolate produced entirely in Ghana.  Chef Kwaku-Dongo serves as the Culinary Director for the Omanhene Cocoa Bean Company, the first company to sustain exports of bean-to-bar, single-origin chocolate produced exclusively in Africa. These chocolate masterpieces can now be enjoyed at the Roger Sherman Inn.

The lunch, dinner, tavern, and Sunday brunch menus are comprised of from-scratch recipes which run the gamut from comforting tavern fare to more refined dishes, including; House Cured Smoked Salmon; Grilled Octopus with chorizo vin, olives, and fingerling potatoes; Woodbridge Farm Oxtail Raviolo with sun-dried tomato and rosemary jus; Roasted Bronzini with salsa verde, roasted fennel, and fregola; and -Truelove Farms Grilled Pork Chop with braised red cabbage, apples, pancetta, and red wine jus. Tavern favorites and bar bites consist of; Lump Crab Cakes with roasted pepper aioli; RS Lobster “Club” Sandwich layered with walnut bread, rocket, tomato and bacon; USDA Prime Black Angus Beef Mini Burgers with Vermont cheddar, shallot marmalade, garlic aioli, and hand-cut fries; artisanal cheese and charcuterie; and Tuscan Kale tossed with chicory, pecorino, walnuts, in a lemon yogurt dressing. Sunday Brunch is made special with organic Eggs Benedict with smoked salmon, tomato confit, and hollandaise sauce, and decadent Brioche French Toast topped with stewed apples and vanilla mascarpone.

In the kitchen with Chef Kwaku-Dongo is Chef Adam Truelove, his protégé from Eleven-14 Kitchen and a masterful chef in his own right. Chef Truelove, a graduate of New York’s esteemed French Culinary Institute, made his culinary inroads while cooking at such high profile New York eateries as; Esca Restaurantunder the tutelage of Chef David Pasternak; and Chef Geoffrey Zakarian’s Town Restaurant. Fairfield and Westchester County residents have been enjoying Chef Truelove’s inspired dishes when he cooked at such popular restaurants as Mario Batali and Joe Bastianich’s Tarry Lodg

e with Chef Andy Nusser; Ramze Zakka’s Sole with Chef Albert DeAngelis; and while the Executive Chef of Napa & Company

With a talented team at the helm and a fresh approach, guests of the new Roger Sherman Inn have much to look forward to. The Roger Sherman “Unplugged” series will continue to showcase live music by local a

rtists in the Tavern, in addition to seasonal events, wine dinners, and visits from special guest chefs, farmers, and artisans. Craft cocktails and local brews are offered, and an accessible and global wine list is being newly curated.

Stunning catered events, weddings, and milestone celebrations are made all the more special under this quintessential New England setting with the addition of Chef Kwaku-Dongo’s new menu, gifted team, and forward-thinking vision.

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