Posted by Stefanie Gans, Dining Editor / Thursday, December 5th, 2013
After less than six months with Benjamin Lambert as the head of the kitchen—and who also moved to live on the property—Goodstone Inn has a new chef. John Leonard, a sous chef under Goodstone’s former Executive Chef Ian Dieter and previously of L’Auberge Chez François, will now serve as Chef de Cuisine, a publicist for the restaurant confirmed. According to the representative, “Leonard will continue Goodstone’s classic French presentation with heavy emphasis on local products from Goodstone and other local farms but will draw on his strong seafood background, rotating seasonal seafood specials on the menu.”
In an interview with Lambert for Goodstone’s placement as the sixth Best Restaurant in Northern Virginia, Lambert said he was shifting away from French cooking at the Middleburg restaurant, and turning instead to a more seasonal and modern American approach. Lambert couldn’t be reached for comment.