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Tripp Yeargin

Chef de Cuisine

Montpelier Restaurant and Bar is pleased to announce that Tripp Yeargin has joined the team as Chef de Cuisine. Yeargin delivers a solid history of culinary experiences, including that of Executive Chef and Owner of Bohemian Café in Greenville, South Carolina for eleven years. He also was Poissonnier at the Picholine restaurant in New York, where he was responsible for all fish and wild game dishes. 


Yeargin’s diverse culinary background includes fine dining, catering, consulting and teaching — all while remaining focused on quality, craftsmanship, and artistry. “We couldn’t be more excited to have such a talented Chef de Cuisine at Montpelier Restaurant,” stated Ellen Papa with dpM Partners, the management entity of the restaurant. “We are thrilled to have Tripp on our team, and we look forward to experiencing his talent, creativity and mentoring that will ultimately raise the bar in Harrisonburg for great cuisine.”


Yeargin hails from South Carolina and plans a new menu to be styled in a Nouveau Southern fashion. Expect some international flavor to enter the selections as well. Yeargin has traveled the world, most notably spending three years in Singapore. He will use these experiences to also create international menu specials. “Having someone of Chef Tripp’s experience and leadership in the kitchen is a tremendous gift to any operation, and we are so proud that he chose ours. His travels to Asia, Europe, NYC, and the west coast, while staying true to his Southern roots, is every F&B director's dream. I look forward to his accomplishments and accolades that he will achieve for Montpelier Restaurant, but just as importantly for Harrisonburg and the Shenandoah Valley. Tripp is a win for us all!” stated Laszlo Farkas, Director of Food & Beverage at Hotel Madison.


"I am lucky and blessed to be in the Shenandoah Valley where there is an abundance of farms, orchards and farm markets that allow for the freshest ingredients for menu creation, and to be at a restaurant that is as stunning as Montpelier Restaurant. It is a great place to be,” said Tripp Yeargin. "Montpelier is a great fit to write my next chapter and I am thrilled to show Harrisonburg and our guests what I can create, prepare and present for them.”


Yeargin is excited to take the reins of a well-styled restaurant and transition it into a destination restaurant with Southern dishes and unique world creations. Yeargin is currently working on creating weekly specials with the anticipated new menu in November. When he is not at the restaurant, he is often in the woods exploring nature’s wonders or knee-high in the middle of the North River trying his hand at trout fishing.