Hotel Domestique Announces New General Manager and Executive Chef
Boutique Hospitality Veteran Plus One of 40 Chefs Under 40 To Lead the Inn’s Service Team
Greenville, S.C. — Hotel Domestique, the new luxury boutique inn catering to sophisticated travelers and active lifestyles, has announced the appointment of Richard Jardin as General Manager and Adam Cooke as Executive Chef.
Richard Jardin comes to Hotel Domestique after 20 plus years in the industry and a degree from Cornell University’s prestigious hotel school. He started his career at The Inn at Little Washington in Washington, Virginia, which at that time was the number one boutique hotel and number one restaurant in the country.
“I wanted to be a part of the best properties in the country and had a passion for guest experience,” Jardin said. “I started from the bottom and worked my way up because to serve guests at that level, I wanted to understand all aspects of customer service.”
Most recently, Jardin served as Restaurant Manager at the 4 Diamond Peninsula Grill in Charleston, SC and as Principal Consultant for Feteau Hospitality, a niche Consulting Company for the Boutique hospitality field. His goal at Hotel Domestique is to provide a classic level of service that is refined but comfortable.
Adam Cooke, Hotel Domestique’s Executive Chef, was named one of 40 Chefs Under 40 by Mother Nature Network, a tribute to chefs who place an emphasis on locally produced, seasonal and sustainable ingredients. Cooke received the prestigious designation while working as chef de cuisine at the renowned Barn at Blackberry Farm in Tennessee. His appreciation for sourcing local and sustainable ingredients will be expressed by a refined culinary style based in classic technique.
“Restaurant 17’s makeover and expansion combined with the bountiful, regional ingredients available make this an exciting opportunity to be part of,” Cooke said. “I’m passionate about developing relationships with farmers and ranchers to ensure the highest quality products and dining experience for our guests.”