Dean Maupin-Executive Chef

Clifton Executive Chef Dean Maupin knows great food, and has a background to prove it.  An Albemarle County native, Maupin was fascinated by cooking at an early age and has worked ever since to develop and hone his own unique style and signature offerings.  His culinary dreams got their start when he worked in his grandfather's fruit stand in Crozet, Virginia.  It was there where he learned the basics, including a strong work ethic and unwavering commitment to caring for and presenting nature's products in the best and most delicious of ways.  He continued to aggressively pursue his newfound passion with internships, including one with the acclaimed Albemarle Baking Company, before landing in West Virginia at the legendary Greenbrier Hotel.  After graduating from the Greenbrier's renowned four-year culinary apprenticeship program, he headed on a westward journey that found him at Tra Vigne Restaurant, where he worked for and learned from Chef Carmen Quagliatta.  The call of the Blue Ridge then brought Chef Dean back to his home and roots, where he became Chef of Charlottesville's highly acclaimed Metropolitan Restaurant, where he quickly made a name for himself thanks to his innovative and delicious dishes.  he was soon hired as Chef de Cuisine of Keswick Hall's Fossett's Restaurant, named as 'One of America's Best New Restaurants, 2004' Esquire Magazine. Chef Dean's career experiences and unique talents made him a perfect choice for his current position leading the culinary team at one of Virginia's premier small hotel experiences, Clifton.  Here, he wins fans nightly with his remarkable and remarkably delectable creations.  His hallmark simplicity and culinary integrity, combined with his unwavering commitment to using the very best products available, have helped to cement Clifton's reputation as one of the restaurant-heavy Charlottesville region's premier eateries.  His unique ability to consistently serve up small, flavor-filled plates has led Dean to shape the restaurant's personality as one in which are encouraged to exercise their power of choice.  Offering an array of offerings that are at once approachable and beyond reproach, Chef Dean creates dishes that are built to savor and a menu that is built to sample.  Adding to the atmosphere of discovery and celebration is the popular Chef's Table, which offers guests a front-row seat for the nightly culinary cabaret, not to mention the Chef's own insider's perspective on the meal itself.  Chef Dean Maupin has been widely recognized for his accomplishments including most recently in Food and Wine Magazine, The New York Post, among others.