Rachel Rowland

Rachel grew up in Virginia interested in art and horses. In her late teens she went to work for a friend at The Rail Stop in The Plains, Virginia. Over the following six years, she also worked at The Farm at Mt. Walden Smokehouse and Fiddlers Green.

Upon returning to Rappanhannock County, Virginia, she took a position at the acclaimed restaurant Four & Twenty Blackbirds in Flint Hill, Virginia rising to the position of Sous Chef over her ten year tenure there. During that period she moved to Middleburg and also worked at the Black Coffee Bistro and at Magpies Cafe. In addition, she worked at Poplar Springs Inn and Spa as Sous Chef. She became the Executive Chef at The Blue Rock Inn in January 2010 to prepare for the launch of the restaraunt in April of 2010.

"I'm incredibly excited to be at the Blue Rock," she says. "I'm an avid gardner and hope to not only to establish gardens here, but also to work with gardeners and farmers in the county. I believe that having a happy and cared for staff makes for a happy and cared for guest - and that is our goal."