The Ashby Inn & Restaurant is located in the quiet village of Paris, Virginia. Just one hour west of Washington, DC, The Ashby Inn is at the very center of our country's dynamic first century. From George Washington and The Marquis de Lafayette to Stonewall Jackson and John Mosby, the village has played an integral part in the lives of those who shaped America. The Ashby Inn's ten guest rooms vary in size and decor. Each is furnished with 19th-century pieces, including four-poster beds, hand-painted wardrobes, quilts, oriental rugs and blanket chests. Four rooms have wood burning fireplaces. Outside the inn, you will find welcoming Adirondack chairs, manicured lawns lined with beautiful perennial flower beds as well as The Ashby Inn's vegetable and cutting gardens. Check out our new blog.
Regional Manager - Misty Williams
Misty Williams is the Regional Manager for L & L Hospitality Group headquartered in Woodbridge, VA. Misty’s responsibility includes overseeing all of the L & L Hospitality Group’s properties in Virginia and Florida.
Born and raised in a small town in Texas, Misty relocated to Virginia and earned her Bachelor of Arts degree from George Mason University as a nontraditional student. While life is not always easy, Misty reflects on one of her favorite writers, Dr. Suess to keep her going,
“You’re off to Great Places!
Today is your day!
Your mountain is waiting,
So… get on your way!”
Prior to attaining her degree, Misty worked in a variety of service oriented organizations and developed a passion for great food, great wine and great service. She focuses on buying local and supporting small businesses throughout the DMV region.
Misty enjoys camping and spending time at the beach with her husband, two teenage sons and their rescue dog.
Executive Chef - Tom Whitaker
There is no greater thing in life then the love of food, it can evoke memories from childhood dinners; pub lunches with the family; comfort you in times of distress and elevate enjoyment in times of happiness.
My love for food began with Pub lunches on many family countryside jaunts, homemade cumberland coiled sausages over buttery mashed potatoes with caramelized onion gravy, overlooking God's country, something that became even better as I came of age and was able to enjoy it with a pint of local Ale. I grew up in the North of England, a town called Hexham, surrounded by castles and countryside, where the farms and the land cultivated the cuisine of the area, the co-dependency of this union was inspirational!
I started out intrigued by baking; making my first singin’ hinnies and local cheese scones with my mum. The satisfaction I felt on creating something so simple yet so amazing out of a few humble ingredients started an intense desire to learn more, I was excited. I trained in my local school but my real training started when I was fortunate to work along side a young French Executive Chef Jerome Cogne of previous Michelin training- he worked with me alone, side by side for 4 months solid, pushing me and molding me into the Chef I desperately wanted to be. After 2 years with him it was time to try something new so I worked as pastry chef in my next job with free reign to experiment.
I reached my quarter life crisis with fear of staying in my home town forever and made the biggest decision of my life. I swiftly made the move to the U.S to work under Graham Fox’s tutelage at The Fearrington House Restaurant. There I was promoted from Line Cook to Junior Sous within 2 years, working through every station and dealing with all Food Purveyors to get the best products at the best prices. Half a year later Graham Fox Stepped down and moved back across the pond and Chef Colin Bedford moved up from Executive Sous to take the reigns. I worked with Colin closely and was rewarded with gaining his former position, there with the help of many chefs we took the Fearrington House to become 5 stars, retain our 5 diamonds and gain the Relais Grand Chef Award. The restaurant has thrived as has the village winning numerous accolades including being in Open Table’s top 10 Restaurants in the U.S and Conde Naste Best Destination Wedding Venue.
I learned a great deal under Chef Colin, from breads, pastries, desserts, chocolates to sauces, butchery, food control and costing. During my time there, I implemented recipe files to keep consistency, to ensure recipes are available for any covering chef, I started nightly line ups to discuss issues, new menu’s, functions and to applaud that hard working team. I started a system for menu’s to be changed with the seasons and for kitchen and restaurant staff to come in for menu training so that we could all eat the new food and taste the wine pairings, which helped with service but also helped us to improve the dishes we tried. I love to work with the local farmers, gardeners and foragers, to find the new, the different and the best ingredients, something that requires little dabbling with when it comes to cooking.
Fine Dining is art, it is beauty and above all the finest cuisine in the best surroundings with the best service. it is an orchestra, each person playing their part at the right place and right time to forge an experience like no other, to ensure guests are overjoyed with something more then a just a meal. I come from a place where collaboration is more important then dictatorship, I believe in everyone having a voice and in hearing those voices and taking the best of them to make improvements all round. The unity of the kitchen and the service teams are vital, as food is nothing without exceptional service, that means a total team work between both parties to ensure this is met. “We are all one Team” is a saying I tell all of our staff and my all time favorite is “ A problem shared is a problem halved”, these sayings are to ensure that we act cordially and communicate appropriately, gone are the days when effective kitchens are ruled with angry Chefs and pans flying, belittling people in front of their colleagues, Chefs are evolving and I want to keep it that way. I want to nurture young talent to follow suit and to leave arrogance behind. Everyday we are learning and that's the way it needs to be- in essence we are all Commis Chefs, craving the next thing.
Sommelier - Stuart Brennen
Stuart Brennen began his restaurant career while in high school. He started working at a 2,000 seat restaurant at a local amusement park, staying on until he finished college. After earning his degree, Stuart began working at the Williamsburg Lodge at Colonial Williamsburg. While there, he became fascinated with wine and started attending wine classes at a local community college. While tending bar at the Lodge, Stuart’s passion for wine did not go unnoticed. He was given the opportunity to join the wine staff at the Inn. Transferring to the wine staff and making wine a full-time career was the best decision he ever made. Stuart apprenticed under Paul Austin, the Sommelier at the Williamsburg Inn, for four years. In 2008, Stuart was certified by the Wine Academy of Spain as Wine Specialist and he was certified by the Court of Master Sommeliers as a Certified Sommelier. He was also certified by the International Wine Guide as certified Wine Manager in 2012. In the summer of 2014, Stuart joined The Ashby Inn as Sommelier. The Ashby Inn was awarded The Best of Award of Excellence by Wine Spectator.
Innkeeper / Event Coordinator- Elizabeth Olson
Born and raised in Seattle, Washington, Elizabeth now calls Warrenton VA her home. She began her hospitality career with famed PGA Tour Winner, Billy Casper, and developed a love of guest service at an early age. Turning her passion into a career seemed the next logical step. A recent graduate of George Mason University, Elizabeth earned her degree in Tourism and Event Management, with a Concentration in Hospitality. Since joining The Ashby Inn staff 2 years ago, Elizabeth has worked her way up from Intern, to Event Coordinator and Innkeeper. An avid explorer, Elizabeth has traveled extensively throughout the United States, as well as Canada and Costa Rica, where she enjoys the traditions and hospitality of different locales. Her love of the Shenandoah Valley has brought Elizabeth to the Ashby's doorstep, where she looks forward to welcoming you, and creating your one-of-a-kind experience.
Concierge Manager - Allan Mace
A native of the Metropolitan DC area, Allan joined The Ashby Inn team in 2009. While making a move to the "country" was never in his original plans, he decided to pack his bags after numerous trips to visit family in the area, and now calls the Shenandoah Valley his home.
Allan brings 15 years of hospitality service to The Ashby Inn. With a background spanning from Front of House trainer to Management, his attention to detail and guest satisfaction, are top notch.
"The key to being a great concierge is to know the needs of the guests before they do; turning a getaway weekend into a memory, that's the most rewarding part of my job."