Chef Dean Maupin of Keswick Hall - Biography
An Albemarle County native, Chef Dean Maupin never felt the need to flock to supposed food meccas like New York City. What Maupin describes as his “misspent youth” involved him working far from the Big Apple, in his grandfather's fruit stand in Crozet, Virginia. He would later stage at Charlottesville’s Albemarle Baking Company before heading to West Virginia. There he enrolled in the four-year apprenticeship program at the destination property Greenbrier Hotel, selected as one of just eight candidates that year.
After graduating, Maupin headed west to Tra Vigne Restaurant in California where he worked with Chef Carmen Quagliata. Not long after, he headed home to the Blue Ridge Mountains and Charlottesville's Metropolitan Restaurant, where he quickly earned a local following. The Orient Express property Keswick Hall soon asked him to join the team at Fossett’s Restaurant as chef de cuisine. Ever in demand, he moved to nearby small hotel property Clifton Inn, part of the Relais Chateau group as executive chef, with his wife, Pastry Chef Erin Souder Maupin.
Maupin still adheres to the classic French techniques of sauces and stocks he learned during his apprenticeship. But he focuses on cherry-picking ingredients, like the Anson Mills polenta that he has custom-milled, or butter that’s made locally. Maupin is currently a chef-ambassador for Wisconsin Cheese and regularly mentors students at the local culinary arts program.