You’d think that Dean Maupin, Keswick Hall’s Executive Chef—who also lists The Greenbrier (West Virginia), Tra Vigne (California), and The Clifton Inn on his resume—would be the cook in his family of five, but he’s sure to give credit where it’s due.
His wife, Erin, who studied pastry at the CIA and worked at Fauchon (New York) as well as Keswick and Clifton, does all the family’s cooking and makes the most of their humble 1980s kitchen.
“There’s no other cook I respect more. She’s got a tangible sense of style and craft no matter what she’s making,” said Dean.
Dean tends to their four 4′x8′ raised garden beds and fires up their outdoor grill in the summertime, but usually takes his free nights off enjoying dishes Erin’s mastered—like her chicken picatta, “spot-on” lasagna, and pecan chocolate chip cookies.
Their kitchen’s a hub with a peninsula counter where the kids sit to watch, eat, and help (though their 1-month-old isn’t yet lending a hand). Erin would love to replace the Formica countertops with custom-fitted wood ones and wants a white ceramic sink, a pantry devoted to food, and a gas range. But as long as she has her Vitamix blender and her garlic press, she’s a multi-tasking miracle worker, as only a mother can be.—Megan J. Headley