The Inn at Hastings Park, the only Relais & Châteaux hotel in the Boston area nestled in the town of Lexington, Massachusetts, announces developments that will redefine epicurean experiences at this historic destination.
The Inn has appointed Jonathan F. Cox as Executive Chef to lead the property’s culinary efforts including the rebranding of the restaurant, Town Meeting (formerly Artistry on the Green). Plans at the Inn also include a new boutique fine dining concept, slated to debut this fall.
A locavore at heart, Cox aims to integrate Lexington’s distinct local farms and bounty to guest palates through relationships with local producers. Cox comes to The Inn at Hastings Park with more than 15 years of experience and residencies in some of New England’s most lauded kitchens, including The Kedron Valley Inn (VT), The Stowe Mountain Lodge (VT), The Reluctant Panther Inn and Restaurant (VT), Blair Hill Inn (ME), The Bedford Village Inn (NH) and more. Most recently, Cox spent three years as Executive Chef of The Three Chimneys Inn in Durham, NH. Other career accomplishments include headlining a James Beard Foundation dinner and Confrérie de la Chaîne des Rôtisseurs dinner with Chef Michael Leviton of the Lumiere Restaurant in Boston, Massachusetts.
In his new role, Chef Cox is guiding comprehensive culinary experiences for Town Meeting, the upcoming unveiling of the Inn’s fine dining restaurant and menu ideation for group events.
The Inn at Hastings Park’s 54-seat restaurant, Town Meeting, is praised for its farm-to-table wine dinners, meetings and celebrations. The new branding reflects the property’s history as an integral presence in galvanizing the local community, while serving as a social center where guests and locals can gather together for outstanding dining. The Inn’s culinary team collaborates closely with nearby farms, including Wilson Farm, Mapeline Farm, Drumlin Farm and Codman Farm.
This fall, The Inn at Hastings Park will also introduce a boutique fine dining concept with Chef de Cuisine Liam Gove that will integrate Lexington and Concord’s seasonal produce and game. An optional wine pairing will complement the seasonal multi-course savory and vegetarian menus.
“As veterans in the kitchen, Chef Cox and Chef Gove’s experiences with remarkable flavors and fluency in local produce will shape The Inn at Hastings Park as a paramount dining experience for our discerning guests and locals,” said Daniel Hostettler, president of Ocean House Management, the company that manages The Inn at Hastings Park.
One of Lexington’s active community members with a passion for culinary, Trisha Pérez Kennealy, the owner of The Inn at Hastings Park, is an avid supporter of responsible hospitality and strives to highlight the local bounty through exceptional programming such as the Farm + Vine dinner series. She leads the board of advisors for Tufts University’s Friedman School of Nutrition Science and Policy, and received her Grand Diplôme at Le Cordon Bleu, combining the study of the famed culinary schools’ Diplôme de Cuisine and Diplôme de Pâtisserie.
For more information about The Inn at Hastings Park’s developments, visit InnAtHastingsPark.com
