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.
Guest Chef - Nick Forlano
bio coming soon
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 foodcraft. 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 privelage of working with such great local purveyors.
Pastry Chef - Marium Caternolo
Marium began her career at The Swiss Bakery and Pastry Shop. Beginning at the front counter, and then progressing into the kitchen, it was then she decided to attend culinary school in Arlington, Virginia. She gained exposure to the many different elements of pastry-making and bread baking. She furthered her career in pastry shops, focusing on French style desserts. After a transition into the restaurant scene as pastry assistant, it was then that the different elements she had learned came together. After working under mentors for nearly two years, Marium was given the opportunity to become Pastry Chef at The Ashby Inn & Restaurant. She has since carved out a niche within the kitchen to form a dessert menu and create an in-house bread program.
Sommelier - Stuart Brennen
Stuart Brennen began his restaurant carrier when he was 17 years old. While in high school he started working at a 2000 seat restaurant at a local amusement park, where he continued to work through college. After earning his degree,Stuart began working at the Williamsburg Lodge at Colonial Williamsburg. While there, he became interested in wine and started attending wine classes at a local college. While tending bar at the Lodge, Stuart was given the chance to further his oppurtunity, by join the wine staff at the Inn. It seems that transferring to the wine staff and making wine a full time job & carrier 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 2014 Stuart joined our staff to become Sommelier at the Ashby Inn.
Innkeeper - Elizabeth Olson
bio coming soon
Concierge - Allan Mace
bio coming soon