Inn Keeper

With training in fine cuisine, business and hospitality management, and many applicable skills gleaned from a career in the British Army, Simon Dewar is prepared to exceed all expectations in his post as Innkeeper at Weekapaug Inn.

Having lived and worked in England, Germany, Belize, Brunei, Hong Kong, Bosnia, Ireland, Cyprus, Hungary, The Falkland Islands, Canada, South Africa and The United States, Simon Piers Dewar comes to the shores of Quonochontaug Pond with well-honed hospitality skills and world traveler’s wisdom, to ensure the

continued top-tier level of hospitality that our guests have come to expect and enjoy.

During his time in the Army, traveling around the globe, Simon developed a profound love of wine and food. He received proper culinary training in the UK and in the US as a commis chef at a five-star Relais & Chateaux property in the Berkshires, head chef at a country club and sous chef at an acclaimed restaurant in Harrogate, Yorkshire UK.

From the moment I drove up I could sense the history of place…

Most recently Simon served as General Manager of Blantyre, a perfectly restored, late 19th century estate in the Berkshires that is, like the Inn, a member of the distinguished Relais & Châteaux group. With exceptional Rhode Island hotel general management, Blantyre was again awarded Five Stars by Forbes in 2013, as well as the Wine Spectator Grand Award.

Simon is married to his American born wife, Aimee, and they have two children and an energetic Jack Russell; all look forward to life on the beautiful Rhode Island coast.

“There is something quintessentially American about the Weekapaug Inn. It is elegant, relaxed and serene. From the moment I drove up I could sense the history of place associated with the inn and immediately felt drawn to its location. One can imagine the people that came before us, summering here and making the Inn part of their family histories. I look forward to the opportunity to serve as innkeeper so that I can share my enthusiasm for the property with our guests.”

– Simon Dewar