THE INN AT LITTLE WASHINGTON
In 2019, The Inn at Little Washington became the first and only 3 Star Michelin restaurant in the Washington DC metropolitan area. The Inn is also the longest tenured Forbes 5 Star and AAA Five Diamond restaurant in the world.
Patrick O’Connell’s inspired American cuisine draws admirers from around the world. Dining at The Inn at Little Washington has been likened to performance art with the guest always playing the starring role. The experience evokes a romantic dinner party in a private country house from another era. Whimsical touches such as a rolling cow (named Faira) displaying cheeses invite guests to relax, be themselves, and have fun.
Patrick’s approach to cooking, while paying homage to the lawmakers of Classical French Cuisine, reflects a belief in American cuisine today-- healthy, eclectic, imaginative, unrestricted by ethnic boundaries and always growing. Much of the produce and herbs used in the restaurant is raised on a small farm on our campus by our Farmer in Residence, Joneve Murphy. Throughout the last four decades, The Inn has established a network of local farmers and suppliers whose products represent the best in our region. In 2021, Michelin awarded The Inn a Green Star for sustainability.
Our Wine Cellar
For the past 26 years, The Inn at Little Washington's wine list has received the Wine Spectator's Grand Award. Our cellar comprises more than 14,000 bottles from the world’s great wine regions.
There is a strong focus on the wines of Europe, California, and Oregon showcasing each region’s best producers. We proudly support our local wineries by cellaring the best that Virginia has to offer. Our team of accomplished sommeliers offers the option of creating unique pairings with our various menus.
Beginning in 2022, we will allow guests the opportunity to bring in more than 2 selections of wine (provided they are not on our list). We will, however, be adjusting our corkage fee to $150 per bottle. An additional service fee of $150 will be applied for more than 3 bottles serviced. This fee is for the Sommelier butler service required.
Please contact our Wine Director, Lindsey Fern, at 540-675-5241 or by email at firstname.lastname@example.org with any questions or for more information.
Our Kitchen Tables
Nestled on either side of a baronial fireplace in the kitchen, our two kitchen tables can accommodate up to 6 guests at each table. This is the perfect spot for a romantic and private dinner for two or a celebration for 12. Guests often tell us it’s like dinner and a movie.
The tables are available every night and the surcharge is $595 per table.
The Inn’s twenty-three guest rooms and suites are sumptuous hideaways created by Joyce Evans, a London stage and set designer, for whom The Inn has become a life’s work.
All guest room reservations include a welcome cocktail upon arrival, afternoon tea, house breakfast in our dining room, complimentary valet parking and a guaranteed dining reservation each evening. Each of our luxuriously appointed guest rooms feature flat screen televisions, high-speed wireless Internet access, Bulgari bath products, and 24 hour room service.
Accessible rooms are available upon request, based on availability.
Throughout its long and colorful history, The Inn at Little Washington has provided a fairytale setting for countless weddings, anniversaries, engagements, retirements, birthdays and corporate events. Guests can choose from a variety of venues including our presidential cottage, historic ballroom, Field of Dreams, and the Parsonage Garden.Plan Your Event
About The Inn
Chef & Sole Proprietor
Patrick O’Connell, a native of Washington, DC, is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside. In 1978, Patrick opened The Inn at Little Washington in a former garage in the tiny town of Washington, VA. Patrick and The Inn have gone on to enjoy worldwide recognition and regularly host celebrities, politicians, and culinary enthusiasts. He has been referred to as "the Pope of American Cuisine" and in 2019, won the Lifetime Achievement award from the James Beard Foundation. In November of the same year, he received the National Humanities Medal from the President of the United States. He holds honorary Doctorate degrees from both The College of William and Mary and Johnson and Wales University.
Having worked at The Inn for more than 13 years, Bob has a thorough understanding of The Inn’s food-driven culture and restorative hospitality experience. Bob began his career at The Inn at Little Washington as an Executive Sous Chef in 1990 and remained in this position until 2001. He then went on to continue working in the hospitality business gaining experience on the management teams of some of the most prestigious private clubs across the country. His common sense, level headed management style, along with his sense of humor and determination, leads the incredible team of The Inn at Little Washington on a journey of continuing evolution.
Director of Culinary Operations
From his grandmother's kitchen at the age of three to helping earn the coveted Michelin Three-Star rating for The Inn at Little Washington, Andrew Wright has always been inspired by how a love of the art and craft of cooking can be a catalyst for memory-making, relationship-building, sharing and connections. Andrew considers cooking much more than a profession or a job. It is an everyday adventure where he gets the privilege of leading and working with the best team in the world.
Executive Sous Chef
Julian began working at the Inn at Little Washington in 2009 as a cook. Originally from southern Vermont, Julian had an affinity for food and gastronomy at a young age and started working in restaurants when he was 14 years old. After completing his training in culinary arts and hotel management in upstate New York, he embarked on his professional career in the restaurant world. After working under Patrick O’Connell for many years, Julian found his stride through various roles and responsibilities as part of the culinary team and is now helping guide the new generation of cooks as the Executive Sous Chef. Julian feels very fortunate to be part of an exceptional group of talented, creative and thoughtful individuals– all of whom bring a unique perspective and consistent determination to our kitchen.
Senior Sous Chef / Culinary Development
A native to Fauquier County, the Inn at Little Washington was always at an arm’s length to Jeremy. It took 15 years of working the lines, bussing tables and washing dishes in the fast casual restaurants and hotel kitchens within the local community for him to develop his fundamentals and realize there was much more to learn. It was that curiosity that found him standing at the Inn’s doorsteps. Jeremy became a member of our team as a Sous Chef in 2015 and has the rare opportunity to work with Chef Patrick O’Connell by conveying his culinary vision, upholding the Inn’s vast traditions and still looking towards the future for continuous progress.
Director of Food and Beverage
Growing up in a military family, Jess had the fortune to live across America and Europe. He acquired his intense passion for hospitality during his college years. As a young adult, he resumed his pilgrimage throughout Europe. This allowed him to fully absorb the cultures, languages, and, of course, savor the food and wine. Joining the Inn as a Table Captain in 2012, Jess’ attention to detail and talent in guest relations enabled him to rise quickly through the ranks. As Director of Food & Beverage, Jess provides leadership and mentorship to the dining room team to ensure that guest experiences are transformative, restorative, and life-affirming.
Director of Hotel Operations
Before joining The Inn at Little Washington in 2020, Joon worked in the nation’s capital for over 7 years, successfully managing hotel operations in multiple luxury, boutique properties. His expertise in the field has also allowed him to spearhead hotel ownership and management transitions, navigate hotel renovations and provide consulting for hotels. Joon’s passion for perfection ultimately led him to the Inn, where the beauty of the countryside ensured he would not be missing the city life. Now, Joon works tirelessly with Chef and Owner, Patrick O’Connell, and General Manager, Robert Fasce, to create a restorative, once-in-a-lifetime experience for every guest.
Director of Wine
Lindsey discovered her passion for wine while backpacking through Europe and Africa in the late 1990’s. She has worked in restaurants all over the world including London, England, Ibiza, Spain, Miami, Florida and San Francisco’s Bay Area. Lindsey joined the Wine Team at the Inn in 2014 as their Cellar Master and has moved up the ranks to become Director of Wine this year. She is the only woman running a 3 star Michelin restaurant’s wine program in the country! Lindsey is an Advanced Sommelier with the Court of Master Sommeliers.
Director of Special Events
A native of Virginia, Lisa got her start in the hospitality industry decades ago waiting tables at the Red Fox Inn in Middleburg. She's always had a love of food and enjoys cooking and eating with her extended family. She has a 25 year background of event planning and experience and is now in her 7th year at The Inn. She loves collaborating with Patrick on one of a kind, memorable parties and events. Her hobby is horses and she owns a farm in Warrenton where she stays grounded with the day to day operations.
Farmer in Residence
Joneve started her farm career in 2003 selling produce to restaurants in the Boston area and then moved to Virginia to grow produce for DC area chefs. She started the farm program here at The Inn in the spring of 2011. In May of 2014, she went on a sabbatical for a 2 year journey where she traveled to 18 countries in Africa, Europe, Asia and Central America to study organic agriculture, working with more than 200 farms growing everything from coconuts to wasabi, vegetables, grains, fruit, fish and animals. She returned to The Inn in 2016 and continues to elevate the garden every year.
Director of Business and Brand Development
Nelson joined The Inn at Little Washington team after nearly two successful decades in the technology sector. An analytical thinker and problem solver, he used his sense for business to craft custom technology solutions for hundreds of organizations. Like many others in the Inn’s 43 year history, Nelson found his true calling under the mentorship of Chef Patrick O’Connell. After becoming enchanted by Chef’s mission to create a Transformative, Restorative and Life Affirming experience, helping others to experience this vision became his very own ‘magnificent obsession’. As Director of Business and Brand Development, Nelson is constantly looking for new ways to make The Inn experience more accessible to the world through exciting new offerings and strategic partnerships. Nelson is currently in his 7th year at The Inn.
Director of Human Resources
Donna joined the incredible team at the Inn at Little Washington as the Director of Human Resources in 2021. She is a professional with 26 years of operational, management and leadership experience within the hospitality and restaurant industry. She is a Society for Human Resources Management Certified Professional, a member of CHART in Washington DC, and a certified Birkman Method Facilitator. Donna’s Human Resource passions are training, people development, health and wellness initiatives, employee engagement and benefits. Donna looks forward to making a measurable impact at the Inn at Little Washington, building on the foundation that has been set and looking “Onward and Upward” to our future.