About Harrimans

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About Us

Using only the freshest ingredients, Harrimans features a local bounty of bold and flavorful dishes celebrating the rich resources and history of Virginia’s most fertile region. Menu highlights include the 20 oz Bone-In Ribeye, Seafood Towers, Petite Rohan Duck, Roasted Chilean Seabass, Maine Lobster Thermidor and more. On Sundays, the dining room comes to life with a grand family-style multi-course brunch complete with Cinnamon Dusted Donut Holes, Country Fried Chicken & Waffles, Harrimans Signature Apple Pancakes and a local Chef's Cut.

Whether you are enjoying a lively dinner with friends in our dining room, hosting a private chef’s dinner in our Cooking Studio, taking a pre-dinner stroll through the Culinary Garden or relaxing with an after dinner cordial by our fire pit, at Harrimans, it always feels like Saturday night.

Harrimans Resort Map

Breakfast7:00am - 10:30am
Dinner Wed-Sun5:00pm - 10:00pm
Sunday Brunch10:30am - 2:00pm


Harrimans Grill Experience

Harrimans is more than just a meal. It's an destination that starts as soon as you enter Salamander Resort & Spa.

Reservations
Private Dining
Private Dining

FOR INTIMATE GATHERINGS

Make your next event deliciously memorable in our private dining room. Harrimans is proud to offer private dining for intimate gatherings up to 20 guests for breakfast, lunch and dinner. Serving locally inspired and creative dishes, enjoy your next event in a stylish yet comfortable environment.

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BILL WELCH

BILL WELCH

EXECUTIVE CHEF

Impassioned about food, community and service, Chef Bill Welch started his culinary career at a young age.

He enrolled in the Culinary Institute of America in Hyde Park, NY, where he graduated with a Bachelor's degree in Hospitality Management and an Associate's degree in Culinary Arts.

Bill began his professional career at the Wequassett Resort and Golf Club in Chatham, MA, under Executive Chef Bill Brodsky. He spent six years at the resort, eventually becoming Chef de Cuisine of The Outer Bar and Grille, and Sous Chef at Twenty-Eight Atlantic, the resort's signature restaurant.

In 2009, he joined the Forbes Five-Star rated Sea Island Resort in Georgia, where he would shine in a variety of positions over the next decade. In addition to serving in culinary leadership positions at Tavola and the Georgian Room restaurants, he also became the resort's Executive Chef of Events, leading to positions as Executive Chef of both The Cloister and Beach Club and The Lodge at Sea Island Golf Club.

He joined Salamander Resort & Spa as Executive Chef in 2020. He oversees culinary operations at numerous outlets, including Harrimans Virginia Piedmont Grill, Gold Cup Wine Bar and Market Salamander, as well as the resort's renowned banquet operations and interactive Cooking Studio.

Always looking to grow personally and professionally, he is currently studying for a Masters in Food Business at the Culinary Institute of America.

JASON REAVES

JASON REAVES

EXECUTIVE PASTRY CHEF

Born and raised on a farm in Purcellville, VA, Chef Jason Reaves developed a love for food at a young age. Learning how to cook and bake from his mother and grandmother, Jason's began to check out every cookbook he could find at the local library to further hone his skills.

After entering baking competitions throughout his childhood, Jason enrolled at Monroe Technical Center in Leesburg, VA for Culinary Arts during his junior and senior year of high school. During that time, he worked in the pastry kitchen at Lansdowne Resort in Leesburg, VA, where he trained under Pastry Chef Ricardo Murillo, who inspired him to attend culinary school.

Upon graduating from the Culinary Institute of America in Hyde Park, NY in 2004 with an Associate of Occupational Studies degree in Baking and Pastry Arts, he began his professional career with Norwegian Cruise Lines in Hawaii as an entry level pastry cook. After many promotions, he became the Assistant Chief Pastry Chef of the cruise ship, "Pride of America," where he met his wife Nicole.

After spending time working in Hawaii, California and New York and receiving numerous newspaper clippings from his mother about the future Salamander Resort & Spa, Chef Reaves returned home and became the pastry chef for Market Salamander in 2005. Jason was quickly noticed for his elaborate cake designs, and competed on many Food Network shows, including Sugar Dome, Halloween Wars and won first place on LEGO Cakes, King of Cones and Freakshow Cakes. When Salamander Resort & Spa opened in 2013, Jason became the Executive Pastry Chef, where he and his team provide all of the desserts and cakes for the resort and Market Salamander.

Family being a big part of his life, Jason feels fortunate to be raising his family and building his career where he grew up. He and his wife Nicole currently reside in Hamilton, VA with their two sons, Nolan and Calvin.

JOSE CURCI

JOSE CURCI

RESORT MANAGER

A native of Buenos Aires, Argentina, Jose Curci has always held a passion for hospitality and attention to detail.

He embarked upon his US-based hospitality career in Chicago, where he spent over a decade with The Peninsula.

He then joined the Forbes Five Star-rated Umstead Hotel and Spa in Cary, NC, where he served in a variety of leadership roles, including Assistant Food and Beverage Director.

In 2017, he moved to Nashville to become Director of Food and Beverage at the Forbes Five Star rated Hermitage Hotel, before returning back to The Umstead where he held the same title.

In 2020, Curci joined Salamander Resort & Spa as Resort Manager, with direct responsibility for the rooms and food and beverage operations at the 340-acre, Forbes Five Star property. This includes Harrimans Virginia Piedmont Grill, Gold Cup Wine Bar and Market Salamander, as well as the resort's renowned banquet operations and interactive Cooking Studio.

A lover of horses, he lives in Lovettsville with his wife Paola, and their two children, Carla and Mateo.

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