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The gardens and grounds of the CVI
The Chef's Garden; Luxury Farm Stay
The Chef's Garden; Luxury Farm Stay
4 guests
1 bedroom
2 beds
3.5 baths
4 guests
1 bedroom
2 beds
3.5 baths
You won’t be charged yet

The Farm Stay includes a single private suite within a Culinary Center. It includes a king sized bed, pull out sofa, kitchenette, dining area, deck, and jacuzzi. 10 twin beds, dorm-style, are on the lower level for a nominal additional expense.

The space

There is one luxury suite on the property; it is located within the building (pictured) that houses a world-class culinary center and is part of an internationally renowned family-owned sustainable vegetable farm. As a guest, you have the privacy of your suite as well as the opportunity to engage with our culinary staff who may be working in our state-of-the-art professional kitchen at any time during the day or evening.

Guest access

You may walk the grounds and gardens.
Our Great Room can be available for meetings, conferences or parties.

Interaction with guests

You may wish to book a private dinner or breakfast with our culinary team. Inquire.
In addition, you may wish to order our own vegetables or other ingredients to cook in the kitchen in your suite.

Other things to note

The Chef's Garden Luxury Farm Stay was designed to host visiting chefs from around the globe.

House Rules
Check-in is anytime after 2PM
Check out by 12PM (noon)

The guest suite is within an ongoing business. Guests will respect the workplace of the chefs and farmers on our staff, and treat the property as if it were there own.
Smoking is absolutely prohibited.


1 Review

Maggie User Profile
May 2016
One of the nicest Airbnbs I have stayed in, hands down. Not only was the room itself excellent (wonderful kitchen, nice bed, sparklingly clean, exceptionally quiet, light and airy), but the location was unique and very cool. It's situated upstairs from the professional kitchen which was often full of interesting activity, and just a few hundred yards away from greenhouses full of fancy vegetables. The folks who work here were passionate about their work and eager to see that I was comfortable, which meant easy conversations about asparagus and fresh vegetables for me to add to my dinner later. I would return in a heartbeat — my only regret is that I was too busy working to have time to take one of the classes here. Very cool.

Joined in February 2016
Lee User Profile
Sustainable vegetable farmer, shipping the world's most sought after vegetables to the the finest chefs both locally and across the globe

The neighbourhood

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