New Developments

NEW DEVELOPMENTS photography by CHIP RIEGEL

Weekapaug Inn's NEW faces Meet the Chef & GM

Andrew Brooks, Executive Chef

For Chef Andrew, the former executive sous chef at Ocean House, being at Weekapaug Inn is like "coming full circle." In 2014 he worked in the Inn's kitchen, and in 2019, proposed to wife Erinn during a cruise on the Quonnie Queen. The chef is thrilled to "put my heart and soul into this property."

PHOTOGRAPHY: CHEF ANDREW BY CHIP RIEGEL; WEDDING BY LMS IMAGES; GREECE PHOTO CONTRIBUTED; GOTHENBURG ©ANDERM - STOCK.ADOBE.COM

Above: Chef Andrew Brooks says his "vegetable-forward menu stays true to the flavors of coastal New England. It's as farm-to-table as humanly possible!" Below: Brooks and wife Erinn at their wedding (left) and on the Quonnie Queen after getting Above: Andersson's global experience helps him "understand the different demographics of guests and anticipate their needs.” Below: Andersson in Greece (left). The former chef grew up in Gothenburg, Sweden (right), where his chef grandfather

Conny Andersson, General Manager

A Swedish native, Andersson has worked everywhere from New York and LA to Turkey and Malaysia. He spent two decades at the Four Seasons before working for Six Senses properties. As GM of the Inn, he plans to help "guest experiences continue in an already long tradition of exceeding expectations.”