Copper Beech Inn Re-Opens with Acclaimed Chef at the Helm

By Lauren Lanzon

After a Febuary foreclosure, the Copper Beech Inn, located in the Connecticut River Valley in the Ivoryton section of Essex recently celebrated its reopening. Internationally acclaimed master Chef Gaspar Stantic will lead the kitchen and innkeeper Klemens Zachhuber has joined the business as well.
According to a press release provided by the business, Stanic has already trumpeted quite a career:

During his distinguished career had the honor of cooking for Elizabeth II, Queen of the United Kingdom of Great Britain and Northern Ireland on two occasions. A native of Switzerland, Chef Stantic began his international career more than 40 years ago working with many of the world’s finest hotels and restaurants in France, Austria, Germany, Holland, Japan, Morocco, Egypt, Sudan, Kuwait, including the five-star Peninsula Hotel in Hong Kong.   In the U.S., in 1991 Gaspar’s namesake restaurant in Dallas was ranked “First Place” by Zagat Survey for New American Cuisine and, in 1992, the survey listed his restaurant as one of America’s “Top Restaurants.” He also served as Executive Chef of Helmsley Palace in New York City as well as consulting chef for Donald Trump in Atlantic City.  

Among his numerous awards and honors, Chef Stantic captured 26 first and grand prizes at various food shows as well as three gold medals at the Culinary Olympic Competitions in Frankfurt, Germany.  He has also published five cookbooks and is at work on a sixth.   

The restaurant has also been renamed The Oak Room. In addition to the restaurant, which along with the bar was recently expanded, the inn offers outdoor dining in warmer weather as well as an extensive selection of international wines from around the world. 
 
The Copper Beech Inn has also gained a new innkeeper, Klemens Zachhuber, a native of Austria and now living in New London. Zachhuber’s nearly 20-year career has been focused entirely in the Connecticut and Rhode Island region. The press release states:

He has worked for premier hospitality destinations including Mohegan Sun Resort Casino in Uncasville where he served as General Manager, Specialty Restaurants; the Water’s Edge Resort and Spa, Westbrook, Food and Beverage Manager; Go Fish Restaurant, Mystic, General Manager; Broken Yolk Café and Catering, New London Chef/Owner; The Ocean House, Watch Hill, Director of Food and Beverage and the Madison Beach Hotel, Madison, Director of Food and  Beverage. Recently, he was Project Manager for Todd English Enterprises, overseeing the opening operations of restaurants and outlets for the company. 

For more information check out the business’s website.