Keswick Hall Introduces New Executive Chef

  • September 30, 2010
Keswick Hall Introduces New Executive Chef
Overseeing all food and beverage operations at Keswick Hall and Keswick Club, Chef Maupin looks to continue the property's culinary philosophy of creating innovative and delectable dishes using the freshest locally-sourced ingredients.

A native of the area and with deep ties to its culinary scene, Chef Maupin previously held positions at Charlottesville area restaurants including Boar's Head Inn, C&O Restaurant and Metropolitan, and most recently served as Executive Chef at the Clifton Inn. Chef Maupin holds high esteem and an intimate knowledge of Keswick Hall, as he previously served as the Chef de Cuisine at Keswick Hall's signature fine-dining restaurant, Fossett's. Returning now as the Executive Chef, he brings with him strong network of relationships forged with area producers, as well as an innate understanding of the local drive for sustainable cooking.

All of the Keswick Hall's exquisite dining outlets rely primarily on local farms for the produce and meats used to execute regionally-inspired menus. To supplement the goods received from local suppliers, Keswick Hall has introduced its own Vegetable and Herb Garden, yielding produce for use in seasonally-inspired dishes. The local culinary flavor is very much rooted within the history of the region, which is well-known as the location of Thomas Jefferson's Monticello. The culinary team at Keswick Hall sourced Heirloom seeds from the gardens at Monticello for its own vegetable garden, honoring the heritage of farming in the region.

Chef Maupin's culinary style and commitment to building ties with local farmers and vendors blend seamlessly with Keswick's existing culinary identity. Signature dishes for Fall include Venison tenderloin ‘au poivre' with heirloom sweet potato, Brussels leaves and Huckleberry Jus, as well as Green Fence Farm Duck with whipped Parsnip and sauce Perigourdine.
"We are excited to have such a talented culinary professional on our Team,” said Keswick Hall General Manager, Matthias Smith. “He brings enthusiasm, incredible skill and a quite intense passion for all things local, adding his own sophistication, vision and drive for perfection that will quickly filter throughout the Keswick property."
Chef Maupin completed the four-year Greenbrier Culinary Apprenticeship Program and serves as a frequent guest chef/teacher at Charlottesville/Albemarle Technical Education Center.