OCONOMOWOC – 18 Acres Hospitality has found a new home at the Inn at Pine Terrace, which Executive Chef Chris Ghobrial plans to use as a base of operations for his food truck and for the private dining experiences he offers guests. Although 18 Acres Hospitality will not be the exclusive caterer of the newly renovated Pine Terrace Inn, it will be the preferred choice.
Ghobrial co-owns and operates 18 Acres Hospitality with his wife, Annie, who is the executive pastry chef. The two have a long history of working together, having first met in culinary school and both being part of the kitchen team at Coco’s Seafood and Steakhouse in Oconomowoc before venturing out on their own.
While the partnership between the two companies was just announced this week, Ghobrial hopes to start organizing events at the hostel as early as the holiday season.
David Byczek, owner of the Inn at Pine Terrace, said he contacted Ghobrial when he heard he might need a new commercial kitchen to use for his hospitality business. Additionally, Byczek said he had been a fan of Ghobrial’s culinary creations at Coco.
It wasn’t until July 1 that the Victorian mansion, 351 E. Lisbon Road, was reopened to guests by Byczek and Sydney Werner after undergoing a redecoration and updates that cost more than $1 million. As part of the updates, a commercial kitchen was added to the home, along with an expansive patio, which Byczek said he hoped would be the site of special events.
Now Ghobrial plans to do just that. He said he should be able to provide meals for up to 35 people seated or 150 people with buffet-style and outdoor service.
“I want to be part of Oconomowoc,” Ghobrial said. “My whole base is in Lake Country.”
Ghobrial said he hopes 18 Acres Hospitality and the Inn at Pine Terrace can help each other grow through this partnership.
Byczek said the partnership is mutually beneficial as it will help Ghobrial have a permanent home kitchen for his business and it will be a benefit for the hostel to have a preferred caterer on site. It should also help both parties increase their income.
“We’re trying to open up (the hostel) more to the community, especially during slower times,” Byczek said.
Events can range from cocktail parties to family reunions and weddings, Ghobrial said. What they will all have is handmade food that emphasizes fresh ingredients.
“I’m 100% on board with a nature-to-table concept,” he said. What he loves to do is incorporate locally grown and raised ingredients to form a modern menu based on classic dishes.