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.
Executive Chef David Dunlap
Chef David Dunlap’s culinary style is a constantly evolving, never-ending creative process, a philosophy well illuminated in his culinary program at The Ashby Inn. A hallmark of Chef Dunlap’s cuisine is the application of creatively stunning presentation and expertly meticulous technique to straightforward ingredients, leaving guests mesmerized and providing renewed appreciation for uncomplicated ingredients. At The Ashby Inn, Chef Dunlap presents a lauded culinary interpretation of the Virginia agricultural landscape, sourcing many of his ingredients from the Ashby garden and local farms.
Chef Dunlap focuses each dish around a single ingredient and builds upon it in a manner that showcases the unique flavors and textures of each component. “I have found that the most interesting and dynamic textures, flavors and colors grow from the ground, and thus many dishes cast protein as the supporting role,” says Chef Dunlap “I love to cook with ingredients that sound familiar to guests and read simple on a menu, however present and entirely reimagined dish using unique techniques and presentations, allowing guests to experience the diversity contained in each ingredient we bring into the kitchen.”
The foundation for Chef Dunlap's passion for food was laid early in life. Born in Washington State near the Puget Sound, he recalls fondly his childhood days spent playing and harvesting in his family's orchards, foraging for huckleberries, picking strawberries and blackberries and tending to bees. After a job cooking at a local farmer's market in Boulder, Colorado, Chef Dunlap was inspired to enroll at the California Culinary Academy. Upon graduation, he worked under Executive Chef Jung at El Encanto Hotel in Santa Barbara, where he learned to utilize fresh, seasonal ingredients. After his next job cooking at a five-star Four Seasons property, Chef Dunlap and his family moved to Virginia to be closer to family, where he opened Alain Ducasse’s Adour restaurant as chef de partie. It was there that Chef Dunlap developed the finer points of his culinary approach. After a stint as sous chef at Plume Restaurant at The Jefferson Hotel, Chef Dunlap was recruited by The Inn at Little Washington, where he was eventually promoted to executive sous chef.
Chef Dunlap joined the Ashby team in the summer of 2013 with a mission to elevate the culinary program and showcase the diverse selection of ingredients naturally available. His exquisitely executed cuisine showcases the agricultural bounty of Virginia, beginning with the freshest ingredients he grows in the property’s culinary garden. He seeks daily inspiration from the local farmers that source his other ingredients, with whom he is in constant contact.
Pastry Chef Marium Caternolo
Sommelier Stuart Brennen
Event Coordinator Sarah Storer