Lacey Lou Franklin has been appointed Executive Chef at Mayflower Inn & Spa, Auberge Resorts Collection in Washington
Franklin will oversee culinary development, operations and programming at the hotel's signature restaurant, The Mayflower Dining Room, and the Tap Room, the more relaxed, pub-style lounge serving a dynamic take on casual country fare.
Franklin brings award-winning expertise in menu concept and culinary execution to her new role as Executive Chef. No stranger to Auberge Resorts Collection, Franklin has spent nearly a decade working with several properties within the award-winning collection. Most recently, Franklin served as Chef de Cuisine and Executive Sous Chef at Solbar at Solage, Auberge Resorts Collection in Napa Valley, Calif. Prior to that, Franklin served on the culinary team at Hacienda AltaGracia, Auberge Resorts Collection's ultra-luxury retreat in the Pérez Zeledón mountains of Costa Rica. She began her tenure with Auberge Resorts Collection in 2011, when she joined the award-winning team at Auberge du Soleil, the collection's flagship property in Napa Valley, Calif. Franklin first started as a line cook for the Michelin-starred, Restaurant at Auberge du Soleil, and soon advanced to Sous Chef - a testament to her outstanding culinary skills and creativity.
Franklin earned a Certificate in Culinary Arts from Le Cordon Bleu in Sacramento, Calif.
