DOUG CAMPBELL, OWNER
Mr. Campbell is the owner of Accomac Inn and Accomac Catering and has been involved professionally in food service for over thirty years. An active and involved community member who believes in giving back, Doug currently serves as Secretary and Trustee of York College of Pennsylvania. 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.
ANDRÉ EBERT, EXECUTIVE CHEF
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.”
ED DODDS, EVENTS EXECUTIVE CHEF
Chef Ed started his culinary career over twenty years ago right here at the Accomac Inn. Learning and progressing in the industry, he has spent time with caterers, hotels and restaurants. As Sous Chef of the Circular Dining Room at the Hotel Hershey, Chef was responsible for the award winning Sunday Brunch as well as the Grand Holiday Buffets. Before returning to his roots, Ed spent several years working with the Culinary Arts and Pastry Arts students at the Pennsylvania School of Culinary Arts. He has been a Board Member of the Lancaster Restaurant Association, a member of the American Culinary Federation and The Chaine de Rotisseurs.
Having grown up in Lancaster and being an avid gardener, he feels a special connection to fresh local ingredients. “There is nothing better than cooking at home and being able to walk out to the garden for fresh herbs or vegetables.” He wants to bring that passion to The Accomac Team.
ZACHARY SEITZ, ASSISTANT MANAGER
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 concepting exciting new cocktails.
CHARLENE CALVERT-CAMPBELL, EVENT DESIGNER
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.
