The Schoolhouse Hotel, a newly opened full-service boutique hotel in White Sulphur Springs, Va., with 30 guest rooms, a rooftop bar, and flexible ballroom space, has named its culinary team for its flagship Varsity Club restaurant and grill. The Varsity Club offers upscale southern staples such as crab cakes with lobster corn chowder, and shrimp and grits.
Leading the culinary team are father-son duo, Executive Chef Adeyemi Allen and Sous Chef Corte Allen. Chef Adeyemi Allen comes to White Sulphur Springs from the Ballantyne Luxury Hotel in Charlotte, N.C., where he served as the executive banquet chef since 2018. Chef Allen is no stranger to White Sulphur Springs or The Schoolhouse Hotel. He walked the halls of the school as a student years ago, and graced its basketball court in league games. After touring The Schoolhouse Hotel and the fond memories it brought him, Chef Allen was excited about the opportunity to come home and do creative things with the hotel. He has also worked under Chef Peter Timmins at The Greenbrier and served as lead chef at The Greenbrier for four years.
Sous Chef Corte Allen grew up in Staunton, Va., before graduating from the Culinary Institute of America in Hyde Park, N.Y. After graduation, Corte worked the country club scene in Baltimore, Md., before departing to The Grand Floridian at Walt Disney World. He later cooked at the Bay Colony golf and Country Club before joining the opening team at Rosendale Events in Atlanta, Georgia, where he worked under Certified Master Chef Rich Rosendale, as well as Steven Halliday, CEC. Sous Chef Allen brings a modern twist to southern comfort foods and is excited to bring his vision to The Varsity Club, as well as The Rooftop.