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 Pamela Milley
Pamela has spent many years working in the Washington D.C. area restaurant industry establishing dynamic relationships in all aspects of guest hospitality. She brings an overwhelming desire to exceed guest expectations to the Ashby Inn and Restaurant.
Pamela has pioneered programs to establish Virginia Wines and local farm-to-table menus in various Virginia restaurants, starting as early as the 1990's. Pamela's roots in the heartland of America ground her in the the belief that all are welcomed to the table.
Innkeeper Joan Emily Bettis
Longtime resident of the area, Emily grew up on a horse farm just outside of Middleburg, VA. Her passion for plants and gardening was realized at a young age when she used to forage for local ingredients such as ramps, morels, and wineberries with her mother and grandmother. With this love of the region firmly in place, Emily started her own landscaping business, becoming a Virginia Certified Horticulturist in 2000.
Having been part of the Ashby family for many years, Emily has moved up within the ranks from gardener, to operations manager, to innkeeper.
Emily's vision for The Ashby is to ensure that each guest has a one-of-a-kind experience of the highest quality, coupled with creative dining and comfortable lodging.
Executive Chef David Dunlap
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.
David is participating with the James Beard Foundation for a charity dinner on September 9th, 2014.
He has also joined with The Willing Warriors Project as a guest Chef to give back to the men and women serving our country.
The proceeds of their charity dinners at the Beard House are used to support their mission to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. http://www.jamesbeard.org/
The Visiting Chef Program partners with exceptional volunteer chefs who come to the Bull Run Warrior Retreat and create once in a lifetime extraordinary meals for our injured warriors and their families. The program takes a farm-to-table approach to providing meals with fresh vegetables and herbs right from a garden on the property.
Pastry Chef Marium Caternolo
Sommelier Stuart Brennen
Event Coordinator Sarah Storer