About The Ashby Inn & Restaurant
The Ashby Inn & Restaurant is located in the quiet village of Paris, Virginia. Just one hour west of Washington, DC, the 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 inn's 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 Adirondack chairs, long manicured lawns lined with beautiful perennial flower beds and the inn's vegetable and cutting gardens.
General Manager- Reza Sabahi Ph.D.
Reza Sabahi joins The Ashby Inn & Restaurant as the new General Manager; bringing with him visionary business practices and offering 20+ years of expertise elevating business performance, enhancing processes, and growing profits. His experience includes a career-long track record of building award-winning enterprises that focus on exceeding customer expectations and service level standards in the hospitality industry in The United States, Europe and South America.
Prior to joining Ashby Inn & Restaurant, Reza was the President of Standize Inc. Consulting Firm in McLean, Virginia. He has managed numerous business operations in Southwest Florida: (Marco Beach Ocean Resort, Marco Island, Florida; Zoe’s Naples, Florida; Hyatt Regency Coral Gables; and Biscayne Bay Marriot Miami, Florida). DMV area: (Galileo da Roberto Donna, Arya, Colvin Run Tavern, Panache Tysons). Europe: Le Gavroche, by Michelle Roux, London, England.
Reza believes that to be a successful operation the change and achievement starts from within an organization, “We can only measure and evaluate our success by the reflection of our intentions on our clients.”
Reza holds a Ph.D. in Economics and is working on his proposal of a thesis for his Doctorate of Business Administration in Management and Information Technology. He is fluent in Spanish and Italian. Reza, and his happily married wife, are the proud parents of two children.
Executive Chef - Patrick Robinson
Chef Patrick Robinson, a North Carolina native, moved to the Shenandoah Valley in high school. It was then when he got immersed in the life of a restaurant with a job at a local steakhouse; he was hooked, becoming immediately enamored with the vibrant culture of the kitchen. He understood and relished in the competitiveness nature of the kitchen and quickly found that he too shared that competitive nature and a hunger to be the best in the kitchen, no matter what he was doing. Patrick found himself watching a lot of old cooking shows of the greatest chefs and reading up on them and studying their cookbooks.
Patrick finished college in the act that he would pursue a life in an office like everyone else, however, he knew his passion laid elsewhere. Finding out about culinary school from a close friend, they both decided the path they honestly wanted to follow was that of a chef. Luckily, Patrick always had the support of his family, as news of this nature can be tough for some parents to swallow.
After completing his studies at Stratford University Culinary School, Patrick went on to work for some great chefs in the DC area, including: Geoff Tracy, Michael Mina, Sus Butler, Michel Richard, and Frederik de Pue. Patrick’s growing realization about becoming the chef he wanted to be was that in order to be successful you must put in your maximum effort to learn the cuisine and work ethic of each chef you work under and explore the culinary world through reading, traveling and most importantly eating!
Patrick’s most influential experience was at Michel Richard’s, Citronelle. It was there, working under the guidance of Chef David Deshais that he developed the most as a chef. It opened his eyes to the fine dining world and exposed him to the culinary world on a global scale. Upon its closure, Patrick moved on to open Table Restaurant in DC with Chef Frederik de Pue in 2013. This was a fun project for the both of them, as they were cooking food they loved in one of the most unique dining rooms in the area.
As Patrick decided to move away from the city with his family, he has found a great opportunity for himself at the charming, Ashby Inn in Paris, VA. “The bounty that surrounds us is exciting for our kitchen as well as our garden on the grounds. Each season for me brings about new ideas and stronger relationships with my producers and the community.”
Sous Chef - Chad Crumley
Born and raised in Johnson City, Tennessee, Sous Chef Chad Crumley began his culinary career in Abingdon, Virginia, as a dishwasher, and quickly became enthralled with food-craft. After rising to Sous Chef at the Tavern (still voted one of Virginia's best restaurants), Chad decided to broaden his horizons by attending the New England Culinary Institute. With his love of sophisticated Southern and French cuisine, Chad settled in New Orleans, working for the acclaimed Brennan family (Commander's Palace, Palace Cafe, Bourbon House, etc.). Chad has been in the Northern Virginia area since 2006, helping to open the French Hound in Middleburg, and has been with the Ashby Inn for the last year, where he enjoys the privilege of working with such great local purveyors.
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 as 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 team as Sommelier. Just recently we were awarded The Best of Award of Excellence by the Wine Spectator.
Innkeeper - Elizabeth Olson
Born and raised in Seattle, Washington, Elizabeth now calls Warrenton VA her home. Beginning her hospitality career with famed PGA Tour Winner, Billy Casper, Elizabeth 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 team 2 years ago, Elizabeth has worked her way up the Ashby ladder 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 a one of a kind experience.
Concierge - Allan Mace
A native of the Metropolitan DC area, Allan joined the Ashby 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 brings15 years of hospitality service to the Ashby. 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."
Business Liaison - Misty Williams
Misty Williams is the business liaison for L & L Hospitality Group based out of 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.