Appointments & Promotions

New Executive Chef Appointed at Georgia's Barnsley Resort

ADAIRSVILLE, GA. July 13, 2017 - The executive team at Barnsley Resort – situated on 3,000 acres nestled in the foothills of the Blue Ridge Mountains – is pleased to announce the appointment of Joseph Elliott as Executive Chef for the resort. Chef Elliott brings with him over 20 years of experience and a rich culinary knowledge inspired by a regional farm-to-plate philosophy.

In his new role, Chef Elliott will oversee the daily operations of the resort’s two onsite restaurants and beer garden, lead and manage the culinary team, as well as coordinate catering for special events.

Specializing in French, Continental and regional dishes, Chef Elliott joins Barnsley Resort from his previous role as the Executive Chef at Oglebay Resort in Wheeling, West Virginia. Although Pittsburgh-raised, Elliott spent many summers in North Carolina, resulting in an Appalachian influence to his dishes. He studied Culinary Arts, graduating Cum Laude, at the Pennsylvania Institute of Culinary Arts and began his career in 1997 at Nemacolin Woodlands Resort and Spa in Farmington, Pennsylvania. He went on to hold positions at the Cloister at Sea Island in Georgia, The Founders Inn and Spa in Virginia, and The Lodge of Four Seasons in Missouri. Chef Elliott was instrumental in the revamping of The Renaissance Pittsburgh Hotel’s restaurant and bar, has led teams of over 50 employees and was even a chef for the prestigious G20 summit, cooking for delegates from France, Germany and Turkey.

“Chef Elliott’s strong ties to the South and wealth of culinary experience make him the perfect addition to our team. We love working with local farmers, so his farm-to-plate approach is something we truly value,” said Shawn Jervis, general manager of Barnsley Resort. “We’re really looking forward to his leadership, expertise, and the inspiration he brings to our menus.”

Currently, the 90-room resort is in the process of adding 55 rooms with the construction of the new Inn at Barnsley Resort, and more than 9,000 square feet of indoor event space with the Georgian Hall, both scheduled to debut in early 2018.

About Barnsley Resort

Situated just 60 miles outside of Atlanta, on the storybook site of an 1840s estate, Barnsley Resort is where history, outdoor adventure and Southern comfort come together as one. Travelers can bask in this 3,000-acre resort-meets-playground, where recreational choices include a world-class Jim Fazio-designed golf course, 26-station sporting clays course, bird hunting at SpringBank Plantation, and horseback riding along picturesque trails. Not to be missed are the remarkable ruins from the original manor built by Godfrey Barnsley for his wife, Julia, which tower over the resort’s legendary gardens. Currently offering 90 guest rooms and suites within 36 charming cottages, authentic Southern cuisine, and a boutique spa, Barnsley Resort offers an escape that’s undeniably Georgia. For more information, visit

Coming Up In The August Online Hotel Business Review

Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.