Complimentary Glass of Sparkling
Sitting at a crossroads of both time and location, The Ashby Inn & Restaurant exists as a tenant to history while offering a place for guests to dine and rest amidst the beauty and tranquility of the Virginia countryside. Situated at the cross-section of routes fifty and seventeen in the charming village of Paris, the inn includes ten guest accommodations on three acres of landscaped grounds that provide a view of Paris Mountain, Ashby Gap and Sky Meadows State Park. The restaurant prepares breakfast daily for all inn guests and is open for lunch and dinner Wednesday through Saturday and for brunch and dinner on Sunday. The Ashby serves as a pastoral setting for weddings, special events, and retreats. Guests of the inn find no shortage of activities in the area to fill their time, including antiquing, bird watching, cycling, hiking, reading, shopping, and wine tasting.
Innkeeper Emily Bettis invites you to visit The Ashby for an experience unique to this wondrous place.
The foundation for Dunlap's passion for food was laid early in his upbringing. Born in Washington State near the Puget Sound, David recollects his fondest memories of childhood being days spent playing and harvesting in his family's orchards, foraging for huckleberries, picking strawberries and blackberries and tending to bees. David's first cooking job was at a local farmer's market in Boulder, Colorado. Knowing that he had found his niche, he enrolled at the California Culinary Academy to conduct his studies. Upon graduation, he worked under Executive Chef Jung at El Encanto Hotel in Santa Barbara where he learned to utilize fresh fruits and vegetables in season and an array of seafood brought to the hotel daily by local fishermen. With this sound beginning, Chef Dunlap accepted a position with the five star, five diamond Four Seasons property where he worked under Executive Chef Martin Frostwhile where he contributed to menu development and assisted with myriad wine maker dinners.
The arrival of their second child (now a father of three) prompted David and his wife to move home to Virginia to be closer to family. Dunlap secured a chef de partie position with the opening crew for Alain Ducasse's Adour restaurant, and trained under Executive Chef Julian Jouhannud and Corporate Chef Sylvin Portay. It was here that David notes the finer points of his culinary approach were developed. With skills that were in demand, Chef Damon Gordon of Plume Restaurant at the Rleais & Chateau Jefferson Hotel recruited David to be his Sous Chef. This lead to another Relais and Chateau property to take notice. When the Inn at Little Washington asked him to join their team, Chef Dunlap was given an opportunity to use all of the skills he had gained to contribute to an operation lauded the world over. He rose quickly through the ranks and was made Sous Chef, then Executive Sous Chef. Now David's mission is to offer the guests of The Ashby his culinary interpretation of the Virginia countryside from the perspective of the Chef.
Jessica Shields, Sous Chef
Allan Mace, Concierge
Sarah Storer, Event Coordinator
Misty Williams, Business Analyst
Eli Snead, Head Waiter