General Manager & Wine Director
Beginning his career with the Joshua Wilton House in 2007, Bill Daulton has served the Harrisonburg community by working his way up from a server, to bar manager, restaurant manager, and currently serves as the General Manager since December 2017. His passions include: researching the latest ingredients and cooking techniques that chefs are utilizing, procuring the highest acclaimed wines that sommeliers are excited about, and implementing new ideas and processes to elevate the current hospitality standards. He is an avid cook at home and has studied to become a certified sommelier through the Master Court of Sommeliers, helping him to provide the best possible wine options for guests to enjoy. As Wine Director, Bill has been instrumental in our receiving of the Wine Spectator's Award of Excellence in 2018. His dedication to hospitality is focused on taking care of people and helping them to enjoy some of the best things in life: delicious food & exceptional wine!
Born and raised in England, Tom French was introduced to the intricacies of cooking at the age of 16 when he began attending culinary school. During his education, Tom was awarded an internship at Buckingham Palace and Windsor Castle where he cooked for the Queen of England and her guests. With his mounting experience, Tom traveled state-side after graduation and received an internship at Keswick Hall in his first years in the U.S., and began working at the Joshua Wilton House in 2009. He has always been a driven chef, focused on incorporating French culinary techniques into his dishes and building working relationships with local farmers. Tom became the Executive Chef of the Joshua Wilton House in 2017 and recently was awarded the Best Chef in the Valley for Harrisonburg in 2018. He has a rare talent for enhancing any ingredient that he works with and is committed to providing for Harrisonburg an unrivaled culinary experience.
Alicia has been a vital member of our culinary team, creating delicious pastries, desserts, and fresh bread for both the Joshua Wilton House as well as our sister restaurant, the Local Chop & Grill House. Alicia specializes in balanced desserts with seasonal flavors, prepared with high quality ingredients and presented in an elegant manner. Most recently, Alicia worked as the Pastry Chef for the Inn on Biltmore Estate in Asheville, N.C.
Bar Manager & Lead Bartender
"Bartending has been the perfect avenue for me to travel, meet interesting locals in different places and, of course, it’s put me close to a lot of incredible food. I love checking out other bars and restaurants, swapping notes with other bartenders and seeing what people are drinking."
Having worked as a bartender in both the states and abroad, Ben Miller has brought with him not only immense knowledge and skill, but also a knack for great story telling. The deep history of the Joshua Wilton House invites those with a curiosity for not only fantastic craft cocktails, but fantastic conversation as well. Join Ben in the bar to add your piece of history to the house. Ben's resume includes:The Rialto, a hotel cocktail and whiskey bar in downtown Melbourne; The Local Taphouse, a rooftop craft beer garden in St. Kilda, Melbourne; Real, a gastropub/craft beer bar in Honolulu; and Blackbird, a cozy but upscale farm-to-table restaurant in south Minneapolis.
Assistant Manager, Media Manager, & Lead Server
Raised in the Shenandoah Valley, Jake has developed a passion for studying it's rich history, agro-tourism trends, and the ever-changing hospitality industry. Jake joined the Joshua Wilton House team in August of 2015 as a server and has strived to provide a comfortable atmosphere for his guests, while encouraging a dialogue about local farms and the history of Joshua Wilton himself. Currently, Jake operates as the lead server and assistant manager. Encouraging staff to enjoy the breadth of knowledge available within our valley, Jake has implemented monthly staff trips to distilleries, breweries, vineyards, and local farms. By providing education experiences for the staff members to learn the product from start to finish, Jake hopes to instill a sense of pride in our product that is effortlessly conveyed to guests for many years to come.
"I find that a meal tastes better, wine tastes richer, and the ambiance is more influential when someone knows the history behind how their evening came to be. Nowadays, it is all too easy to forget where the food on our plate comes from, and therefore the generations of hard working farmers who fed our community as it has grown. Food is powerful, and a great meal is hard to forget. To me that seems like the best time to indulge the mind as well as the senses."