About The Restaurant
Operated by our Executive Chef, Jacqueline Hartman, the Restaurant’s seasonally updated menu features modern American fare with French influences. Each meal is prepared with fresh produce and proteins to ensure the finest quality and flavor. Located on the garden level, the Restaurant features several distinct dining spaces. For an elegant dining experience, enjoy our formal dining room that overlooks the garden level patio and fountain, while our historic Pub and Bar create cozy and rustic atmosphere. The Bar, equip with a hand carved wooden liquor cabinet, an antique cash register, and a copper-topped bar, is one of old world charm where you can find a diverse clientele from every corner of the world. The restaurant features live music entertainment with performances by local singer/songwriters, bluegrass, jazz, and jam bands every Thursday night starting at 7:30. The Kenmore Inn opens the upstairs dining room to the public one day a week for Sunday Brunch accompanied by live classical guitar music.
Tuesday – Wednesday: 5:30-9:30
Thursday – Saturday: 5:30-10:30
Sunday: Brunch 11:30-2:30.
Sunday: Dinner 5:00-8:00
Book online at Open Table or over the phone at 540-371-7622.
After a successful career in the software sales industry, Jacquie decided to pursue her passion for cooking by enrolling in the French Culinary Institute (now International Culinary Center) in New York City in 2003. Her business savvy, culinary talents, and can-do attitude have guided Jacquie to the position that she earned now as the General Manager and Executive Chef of the Kenmore Inn.
Jacquie’s former position as a Software Sales Executive allowed for her travel throughout her young adulthood. These new cultural influences spiked her interest in the culinary arts, until eventually she moved to New York City and started school at the French Culinary Institute. Studying under the legendary Jacques Pèpin and Alice Waters, Jacquie learned the methods behind French and Farm to Table culinary traditions.
Immediately following her graduation from culinary school, Jacquie staged at Alain Ducasse the Essex House. Next Jacquie began working with Serena Bass Inc. out of Brooklyn catering events and parties. Always hungry to learn, when she wasn’t in the kitchen, Jacquie enjoyed volunteering for cooking demonstrations affiliated with nonprofits in the area. In 2007, Jacquie returned back to the South, moving to Warrenton, Virginia where she would gain more culinary experience. Initially working at the Iron Bridge Wine Company, Jacquie helped create their menu and vision. Eventually moving over to catering position with Market Salamander of Salamander Hospitality, owned by philanthropist and businesswoman, Sheila Johnson. Johnson ambition and successes showed Jacquie that there was no limit to what one can achieve. As the restaurant manager, Jacquie would later work at the Manor House Restaurant at Poplar Springs the INNSpa where she gained valuable experience managing the wine program and front of the house operations.
In January 2011 Jacquie joined the Kenmore Inn as the Executive Chef. She resides as General Manager overseeing all departments, while living in downtown Fredericksburg with her husband, Andy, and their dog, Jackson.