Adam Leatherbee - General Manager
A New England native, Adam spent his teenage years working at The Black Point Inn, a Migis Hotel Group property. He worked in a variety of roles, allowing him to effectively learn the hotel business from the ground up. Upon graduation from the University of Maine, Adam completed an 18-month leadership development program with Fairmont Hotels and Resorts in Boston. This experience led him back to his roots with Migis Hotel Group and resulted in management positions in Maine and Vermont. Most recently, he was the General Manager at The Shire Woodstock, where his passion for independent hotels was truly found.
Caitlin Ranegar - Guest Services Manager
Caitlin joined Hotel Domestique when the hotel first opened in 2013 as a Guest Services Agent. Caitlin has had the opportunity to learn about the hotel from several different positions over the past several years, always knowing she was suited for a role in providing superb customer service. Now serving as Guest Services Manager, Caitlin is thrilled to be a true domestique to our guests and to provide them with a unique and memorable experience during their time at Hotel Domestique.
Sarah Pannell - Events Coordinator
Sarah joined the Hotel Domestique team as the Restaurant Manager at Restaurant 17, and has since evolved into an Events Coordinator role. Her love for food, drink, and event planning was shaped by restaurant owners John and Mona Foy. “Truly my inspiration came from them.” In November of last year Sarah pursued a three day, level one Sommelier course and is currently working on completing level two. “Drinking wine is like traveling, it’s smelling the salty air that comes from a Croatian wine, or tasting the dusty earthiness of an Oregon Pinot Noir.”
Nick Graves - Executive Chef
Growing up in Pawley’s Island in South Carolina, Chef Graves was influenced as a young man, where he had the opportunity to work with Chefs Bill Austin and Louis Osteen, crediting them with providing him the inspiration to become a chef. Chef Graves has worked with the Rebel Restaurant group as a research and development Chef and most recently was with the EC at Halls in Greenville, South Carolina.