Goodstone Inn & Restaurant Appoints Jan Van Haute Executive Chef

Award-Winning Chef Now at the Culinary Helm of Middleburg, Virginia's Boutique Luxury Inn

USA, Middleburg, Virginia. February 06, 2019

Goodstone Inn & Restaurant, an intimate 18-room luxury inn, announces the appointment of award-winning Executive Chef Jan Van Haute. Van Haute's global experience working at multiple Michelin-starred restaurants will inspire a new culinary culture at the Goodstone Inn & Restaurant, infusing his eclectic and prestigious resume into the resort's sophisticated dining experiences.

A native of the picturesque Bruges in Belgium, Van Haute brings more than two decades of experience working in Belgian restaurants. Most recently he served as the Executive Chef to the Ambassador of Belgium to the United States, where he elevated the dining experience in a diplomatic setting, serving many prominent guests, including Belgian Ministers, US Supreme Court judges, US Senators and CEOs of multinational corporations. In 2010, he was awarded Best Embassy Chef.

Van Haute oversees the property's fine dining restaurant, catering and banquet events. The award-winning Conservatory features the very finest and freshest of ingredients from the property's farm and other local farms. The glass-enclosed space is reminiscent to a greenhouse, providing a gorgeous ambiance to enjoy an intimate farm-to-table dining experience. Van Haute has already made his mark at the Inn by launching the new Farm + Vine series, a monthly program that features local farmers and premiere vineyards, such as Ayrshire Farm and Opus One winery.

Open for lunch and dinner beginning in mid-February, Van Haute will also oversee the property's new 30-seat French bistro. Located in the piano lounge, this "living room-inspired" venue will elevate the casual dining scene in Middleburg, offering lighter faire inspired by French classics and Belgian Influences, featuring signature dishes such as the Goodstone Burger and traditional Steak and Frites.

"As we continue to reimagine the Goodstone experience, the culinary team, led by Chef Jan Van Haute, is creating an atmosphere that's inspired by approachable luxury," said Edward Villafane, General Manager. "Chef's thoughtful menus are crafted with the special occasion guest in mind, and also locals who are seeking a staple dining experience."

Following his education at the Spermalie Hotel and Tourism School in Bruges, Van Haute launched his career by cooking for the Royal family in Brussels. During this time, he traveled to Australia to cook for the Belgian Embassy and the Commonwealth club in Canberra. Van Haute has also held positions at Vue de Monde, a top restaurant in Melbourne, Australia; Hof van Cleve, a three Michelin-starred restaurant in Belgium; and Ryugin, a three Michelin-starred restaurant in Toyko, Japan. A true entrepreneur, Van Haute formed Haute Saison Catering, a catering company preparing fine food for diverse events, crafting each dish by hand and using seasonal fresh locally sourced ingredients.


/ SLIDES

About Laura Davidson Public Relations

About Goodstone Inn & Restaurant

Media Contact:

Cathryn Vaccaro
Account Executive
Laura Davidson Public Relations
T: 212-696-0660
E: cathryn@ldpr.com
W: http://www.ldpr.com/

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in March 2020...

Human Resources: Confronting a Labor Shortage

With the unemployment rate at its lowest level in decades (3.7%), what has always been a perennial problem for human resource professionals - labor shortage - is now reaching acute levels of concern. It is getting harder to find and recruit qualified applicants. Even finding candidates with the skills to succeed in entry-level positions has become an issue. In addition, employee turnover rates remain extremely high in the hotel industry. As a result of these problems, hotel HR managers are having to rethink their recruitment strategies in order to hire the right talent for the right job. First, hotels have been forced to raise their wages and offer other appealing perks, as a way to attract qualified candidates. Secondly, HR managers are reassessing their interviewing techniques, focusing less on the answers they receive to questions and more on observable behavior. Part of this process includes role-playing during the interview, so that the recruiter can gauge how a candidate works through specific problems and interacts with other team members. Additionally, some HR managers are also creating internal talent pools as a way to address labor shortages. Instead of utilizing department resources to find new hires with specific skills for needed positions, hotels are cultivating talent pools internally and preparing their employees to assume leadership roles whenever the time comes. They are also placing greater emphasis on a company culture that is more performance-based, as a way to curb employee turnover, increase employee satisfaction, and assure higher levels of customer service. Finally, recognizing the importance of employee retention as a way to lessen the impact of a tight labor market, some HR managers are instituting generous reward programs in order to retain their top performers. The March Hotel Business Review will explore what some HR professionals are doing to address these and other issues in their departments.