Chancellor’s House Will Feature Fine Dining, Thoughtful Service in Fall 2016

Drawing of the Chancellor’s House

Chancellor’s House, the luxury boutique hotel under construction in Oxford, Mississippi will open in Fall 2016 and has spared no expense in recruiting the best in food and beverage management and a celebrated chef. The team will ensure the dining experience is five-star quality.

Henry Chaperont

Director of Food and Beverage, Henry Chaperont, brings with him years of experience, which goes beyond the typical culinary and exhibits a plethora of food and beverage experience. With a
seasoned history in the culinary realm, he has acquired a vast knowledge of the hospitality industry, having worked in several notable kitchens including Don Cesar in St. Petersburg, The Playboy Club & Casino in Atlantic City and Longboat Key Resort in Sarasota. Additionally, Chaperont has extensive business experience, as he owned a French restaurant in Savannah, as well as La Petite Maison in Colorado Springs for six years. Henry spent seven years as Estate Manager for the Wechsler family, supervising the entire staff in both of their villa homes in New York State and Colorado.

Chaperont, was born in France, attended business school in Paris, served in the French Army and spent free time working in his godfather’s restaurant, Place de Tertre, Paris. Along with his extensive hands-on experience, Henry has appeared on major affiliate networks, including PBS Atlantic City, CBS Tampa Bay and FOX Colorado Springs. Governor Martinez of New Mexico and the mayor in Colorado Springs have tasted his culinary masterpieces, along with celebrities such as James Taylor, Ivana Trump and French singer, Charles Aznavour.

Josh Stetson, chef, is originally from Maine and is certified through the American Culinary Federation. In 2008 he was awarded the Gold Metal by the Gulf Coast AFC Culinary Classic as Best in Show and Seafood. Spending most of his career in the Mississippi Gulf Coast area, Chef Stetson’s work history includes Phonecia Gourmet, Four Points Sheraton, Treasure Bay Casino and Resort, Palace Casino and Resort and The Grand Casino Biloxi. He has been responsible for all menus and a wide variety of food service venues to include room service in these grand hotels.

Chef Josh Stetson

Chef Stetson also takes great pleasure in creating special menus for weddings and holidays such as New Year’s Eve. Stetson’s experience is vast. His duties have included building multiple menus seasonally, for special holiday events, and the chefs’ table, ordering, inventory, P+L statements, cleanliness and sanitation, supervising up to 20 people, moral of crew, training and customer service.

As the two men look forward to the opening of Chancellor’s House, they are preparing to offer food service at banquets and black tie galas in the ballroom, as well as, high tea in the tea room and specialties in the fine dining restaurant.

Light selections will be offered in the Bar, the Library, the Spa and ultimately the rooftop Twilight Lounge. According to Chef Stetson, “I am particularly pleased to be at the Chancellor’s House as they are looking for us to bring back the most formal, classic menu selections as featured in the finest restaurants in New York during the ’60s. The continental cuisine will feature such items such as Steak Diane, Veal Oscar, Coq au vin, Oysters Rockefeller, Veal Picatta and Maine Lobster.

Hidden within the walls of the Chancellor’s House will be what they hope to make Mississippi’s most formal restaurant, Chancellor’s Grill. Evocative of New York’s grand old steakhouses of yore, the Grill’s wood planked floors, reclaimed furniture pieces, eclectic artwork and press metal seating all create an industrial feel and are complemented with fine cuisine, prestigious wines and white tablecloth service.

According to Mike Donoghue, the Managing Director of the Chancellor’s House Management Group, “I am so pleased to find and bring on board such an excellent team here to Oxford. The creativity and enthusiasm they exude will be contagious to our staff and our community.”

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