Hotel Weyanoke Hires Frank D. Paris III as Executive Chef
Hotel Weyanoke, the newly debuted historic boutique hotel located in downtown Farmville, Virginia, has announced the appointment of Frank D. Paris III to the role of executive chef. Paris will oversee the 70 guest-room property’s multiple dining outlets, which include its signature Campagna Italian Kitchen + Wine Bar, Effingham’s Coal-Fired Pizza + Tap Room, Catbird Rooftop Terrace and Sassafras Coffee Bar.
“We are incredibly fortunate to have Frank lead the food & beverage programming throughout Hotel Weyanoke’s dining venues. Frank joins us with a tremendous amount of experience and has spent most of his career immersed here in Virginia and the surrounding region. Frank’s close relationship with both the community and area producers are evidenced throughout the hotel’s dining menus – which offer creative concepts, seasonal flavors and a Hotel Weyanoke flare for our guests and diners to experience,” says Cornerstone Hospitality President and CEO, Kimberly Christner.
Chef Frank D. Paris III culinary experience includes position with The Greenbrier in West Virginia, the Primland Resort in Meadows of Dan, Virginia, and the Washington Duke Inn, in Durham, NC.