Now there’s one more reason to visit Middleburg — acclaimed chef Paul Verica has stepped up as the executive chef at Goodstone Inn & Restaurant. Verica hopes to elevate the already refined culinary experience at the award-winning hospitality and fine dining destination, solidifying its renowned reputation.
“The place is magical — it’s beautiful,” Verica says. “We’re working very hard to create something really special here.”
Verica brings over 30 years of hospitality experience and extensive industry knowledge to his role as executive chef. He has owned and operated multiple restaurants, including North Carolina–based Heritage Food and Drink, The Stanley, and Orto. He says these experiences round out his knowledge of how to create an unforgettable dining experience.
“Being an owner-operator for almost ten years, I’ve become even more well-rounded in every aspect of restaurant operations,” Verica says. “I understand the business aspect just as much as I do the creative — I bring a lot to the table.”
The Goodstone Inn & Restaurant offers two fine dining experiences on site: the Bistro, which serves approachable French fare (think steak frites and coq au vin), and the Conservatory, which offers fine dining in four-, five-, or six-course tasting menus.
Verica’s menus are ingredient-driven, and he uses fresh local produce to inspire his dishes. At the Goodstone Inn & Restaurant, Verica will have the property’s full working farm to source fresh ingredients for his menus.
“The farm-to-table thing has been kind of my shtick for the last 20+ years,” Verica says. “Having access to the farm and being able to work with the farm team and drive what we’re growing — I’m convinced this is going to be something special.”
Verica joined the team in January and has adjusted the Bistro menu since then. He’s now working on updating the Conservatory menu.
“The Bistro is a beautiful space, with a great view out over the property. It is very approachable,” he says. “I can really play in different realms, being more old school and classic with the Bistro and more modern and edgy with the Conservatory — that’s a lot of fun for me.”
During his career, the Philadelphia native staged for two Michelin three-star chefs: Alain Passard of L’Arpège in Paris, France, and the late Bernard Louisseau of La Côte d’Or in Saulieu, France. Verica has racked up plenty of awards recognizing his excellence: He was a James Beard Foundation Semifinalist in 2019 and 2016, Charlotte Magazine Chef of the Year winner in 2021, and Verica’s restaurants have won numerous Best Restaurant awards.
“His proven track record as an accomplished chef and experience using locally sourced ingredients in his restaurants makes him the perfect fit for our destination, and we are all eager to see what he achieves,” said Mark Betts, Goodstone Inn’s owner. “We are thrilled to have Paul Verica at the helm at our Bistro and Conservatory restaurants.”
Feature image courtesy Goodstone Inn & Restaurant
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