Our Team


Mr. Campbell is the owner of the Accomac and Accomac Events and has been involved professionally in food service for over forty years. Mr. Campbell has owned the Accomac since May 4, 1971. An active and involved community member who believes in giving back, Mr. Campbell served as Secretary and Trustee of York College of Pennsylvania, where he was awarded and Honorary Doctorate in Humanities for his extensive work and service to YCP. He also serves on the boards of several other non-profit and for-profit organizations in his native York County.

Mr. Campbell is a past director of the Southern Pennsylvania Chapter of the National Restaurant Association, the York County Chamber of Commerce, and the York County Convention and Visitors’ Bureau. When he is not at the Accomac or giving back to the community, Mr. Campbell enjoys fly fishing, building fly rods, traveling with his wife, and spending time reading with their dog, Belba.



Classically trained in Europe with over twenty years professional culinary experience spread across several countries, André Ebert takes his cues and inspirations from the seasons, using the region’s bounty to continue the Accomac Inn’s rich tradition of exemplary cuisine.

Andre brings an imaginative flair in his preparation and plating, using locally-grown and raised produce and meats to the satisfaction of our guests. Inspired by the small purveyors and farmers that call the midstate home, Andre uses the freshest local fare to bring his culinary creativity to life.

Coming to the Accomac from England as the Executive Chef at Jeremy’s at Borde Hill, a Michelin Guide restaurant, André was previously kitchen supervisor for Patrick O’Connell at the Inn at Little Washington, a five-star, number one Zagat-rated restaurant in Virginia and the winner of five James Beard Awards.

Andre’s philosophical approach to food is without pretense and celebrates the potential in each ingredient. “I’ve worked in a lot of good places and learned from a lot of good people, so I know what’s good. The Accomac is a destination where, special occasion or not, people expect to be served good food and have a good time. My job is to make sure that happens.”



Zachary isn’t a stranger to the Accomac, having completed his externship here while pursuing a degree in hospitality management at York Technical Institute. Following graduation and several years working for an area fine dining restaurant, he has returned to Accomac Inn with his knowledge of fine foods and spirits and exercising his creativity as a mixologist in developing exciting new cocktails.



Charlene’s expertise as an event designer brought her to the Accomac from Baltimore. There she worked for one of the premiere event design firms in the area. Balancing whimsy and timeless sophistication to even the smallest details, Charlene is sure to make your event memorable. Charlene’s talents lie in timeless, creative, unique event design from menu planning to decor. With an eye for color, Charlene can take an event from fun to memorable. From floral design to lighting design, Charlene is sure to make your event the talk of the town. Drawing her inspiration from the clients desires, Charlene is a visionary in her field. Her knack for understanding people and listening to their needs and wants is what makes her designs come alive. Charlene designs fabulous menus, spectacular centerpieces, expressive tabletops, and lighting.

Originally from the Baltimore area, Charlene has worked with one of the premiere event design firms, R&R Events, heading large scale events ranging from season kick-off parties for the Baltimore Ravens to a fundraiser featuring Oprah Winfrey at the Joseph Myerhoff Symphony Hall.

With more than 15 years experience, Charlene began her career working with Corporate Creations in Annapolis, Maryland spearheading the transformation of the Six Flags America in Largo, Maryland.

Passionate about music and arts education, Charlene has served on multiple boards for orchestras in both Maryland and Pennsylvania . She believes that everyone should have the opportunity to experience great music and art. When she is not attending concerts or participating in music workshops, Charlene spends time traveling with her husband, attending her daughter’s harp recitals and concerts, gardening, cooking, and reading with her rescue dog, Belba.



Derek’s passion for food began in his mother’s kitchen as he curiously observed his mother cook authentic Latin cuisine.  Derek wasted no time learning his craft, beginning his culinary career at the Lancaster Career and Technology Center, in Mount Joy.  Prior to becoming the Executive Catering Chef at the Accomac, he was the Executive Chef at The Restaurant Mazzi. It was here where Derek began to appreciate the fine dining experience, having been provided the opportunity to travel to Rome to explore local traditions. Derek began working at the Accomac in May 2011, after learning about their desire to incorporate locally grown produce into their dishes. In November 2012 Derek was promoted to the Executive Chef of Events, where he now oversees off-site catering. His attention to detail and ability to execute custom made menus; makes Derek a valuable member of the Accomac family.



As our Front-of House Specialist, Teri is a born leader with a mind for logistics and is an integral part in guaranteeing that all details are handled with the utmost of care.

With more than 10 years experience, Teri is responsible for scheduling our team for events, ensuring all equipment, linens, and décor are ordered and ready to go, and has proven to be a huge resource for our brides and grooms by providing excellent Accomac customer service and information down to the last detail. Knowing that every event will be different is what thrills Teri and keeps her position here at Accomac interesting.



Cliff is no stranger to the event and catering industry.  With over 10 years of experience, he has designed and staged memorable events for businesses large and small, non-profit organizations and individuals throughout the Mid-Atlantic region including some of Central Pennsylvania’s most respected names.   He is equally versed in the needs of business and social event planning.

Born and raised in York County, Cliff cut his teeth with Accomac early on in his career and then came “back home” to re-join the team in 2012.   From your first meeting with Cliff, you recognize his command of detail and understanding of what is important will translates into an event design that anticipates every need and desire.  As a lover of food and wine, he infuses creativity, style and originality into every event.

When not attending to every detail of your event, Cliff enjoys art museums, working in his vegetable garden and creating delicious memories with friends and family.



Heath was born and raised in York County and began working with the Accomac while attending high school, as a bus boy and server.  Upon graduating high school, Heath entered into the United States Marine Corps in 2006.  He was a member of the Marine Special Operations Battalion for two years until he began the grueling process of attaining the title of a Reconnaissance Marine. He attained the rank of Sergeant after only serving in the military for three years. After serving his country, Heath attended York College of Pennsylvania as a political science major and he returned to the Accomac as a bartender, developing valuable interpersonal skills and earned his way to supervisor for the Accomac Events catering department. Cultivating relationships within the catering and party planning realm and also perfecting the little details that make for a great event, Heath has now come aboard with the Accomac full-time



Belba is the life of the office at the Accomac. From attending staff meetings to giving her professional opinion on menu design, Belba has her nose in every part of running the Accomac. An SPCA rescue from Virginia Beach, Belba is a lab/american dingo mix, who will hug and greet anyone that comes into the office. When not “running” the Accomac, Belba loves to run on the family farm, go out to eat in Baltimore, dig holes on the beach, and cuddle up with her mom and dad.