Nicholas Barry Owen has been appointed as Director of Food and Beverage at Salamander Middleburg

Owens brings over 20+ years of international leadership experience in food and beverage across a global mix of luxury hospitality establishments. His background crosses a range of Four Seasons properties, where he served in roles overseeing all food and beverage operations as well as leading in the kitchen. In his most recent role as Director of Food & Beverage and Culinary Operations at the AAA Five Diamond Four Seasons Hotel & Private Residence New Orleans, where he oversaw five outlets and 30,000 sq. ft of event space, he achieved a slew of culinary accolades from Food & Wine, Esquire, and Southern Living, amongst others. Prior to that, he served as Executive Chef at Four Seasons Hotel & Residence Kyoto, Four Seasons Hotel Seoul, Four Seasons Hotel Singapore, and the Five-Star Five-Diamond Four Seasons Hotel Washington DC. He began his career at the acclaimed Clio Restaurant at the Eliot Hotel in Boston where he rose to lead cook within his first year.