Our Chefs

Chef Andy Shipman

Chef Andy andyShipman is a longtime member of the Veritas family. In 2010, Andy left briefly to pursue his degree in American Studies at the University of Mary Washington. There, he became interested in the connection between food and history, which led him to research 21st century seed preservation at the Southern Exposure Seed Exchange, a small cooperative seed company in Louisa.

While finishing his degree, Andy worked as a line-chef at FOODE under co-owner and Executive Chef Joy Crump. It was there that he developed his knowledge and passion for farm-to-table dining, plate composition and presentation.

Chef Andy brings a strong food philosophy to The Farmhouse, using the freshest ingredients available from the Farmhouse garden, which he cultivates and maintains. His menus highlight local ingredients, and are marked by their simplicity and elegance.

Andy and his lovely wife Lisa reside in the Shenandoah Valley where they both grew up. They welcomed a son, Charlie, in May of 2015.

Chef Daniel Zbiegien

Chef Dan is tdanhe most recent addition to our talent-laden team. He graduated from Culinary School in 2000 and moved to Cleveland where he worked with some of the city's top chefs. In 2011, Chef Dan moved to Boston and studied under a Le Bernardin-trained chef for 5 years. He went on to work with Chef Robert Sisca at Bistro du Midi.

Chef Dan moved to Charlottesville in 2014 with his wife Rebecca who is completing her residency in Neurosurgery at UVA. They have a dog named Daisy Mae. Dan's other talent is landscape painting.


Breakfast at The Farmhouse is prepared to order by our Chefs and is served from 9 a.m. to 11 a.m. at the farm table, the breakfast bar, in the formal dining room, or al fresco. Breakfast here is intended to increase the pleasure of the senses with exquisite food and wine, service to match your mood, and enhance your sense of well-being. The three-course menus focus on the freshest farm ingredients produced and harvested locally.

Farmhouse Dinners

Farmhouse Dinners are offered Tuesday through Saturday nights at 6:30pm. They are four-course wine paired meals which feature home grown and house made Farm-to-Fork menus prepared weekly by Chef Andy. Enjoy them al fresco in the summer or cozy by the fire in the winter. $85 per person includes meal, wine, and gratuity. Please allow 24 hours for booking.


For more information, bookings, or questions - please contact us via email.

Ploughman's Suppers

Available 7 nights a week, our Ploughman's Supper's show off the bounty of Nelson and our surrounding counties. This dinner portioned cheese and charcuterie platter features locally sourced charcuterie and cheeses as well as house made pickles, jams, oils, and chocolates. $40 per platter. Due to limited local supply  please allow 24 hours for booking.

For more information and to order a Ploughman's Supper during your stay, please contact us via email.

Local Farms featured in our Ploughman's Supper include: Hungry Hill, Goodwin Creek Farm and Bakery, The Rock Barn, Caromont Farm, Olli Salumeria, and Saddleback Farms