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Originally from Carnoustie, Scotland, Grant worked throughout the United Kingdom in both corporate and private hotels and restaurants. Before joining us in Lumberville, Grant owned his own hotel near St. Andrews. Lucky for us he made the move to Bucks County where he assisted in overseeing the renovations and then turned his focus to his main talents, managing the Black Bass complex. His extensive skills assure that every guest experience is a memorable one. He is also a font of knowledge and our most fervent storyteller of the history of the Bass.
Chef John Barrett is a staple to the Black Bass Hotel. Having worked here for 10 years prior to renovations in 2009, he is quite simply a part of the heart and soul of the Bass. After studying at the Culinary Institute of America, Chef John continued to hone his skills at several well-known Philadelphia restaurants including Cafe Nola, which offered a Louisiana influenced menu. He spent time in New Orleans continuing to explore the unique cuisines of the area. Chef John is always on the lookout for interesting, local elements and blending them into his creative dishes. John is a natural artist in the kitchen, transforming simple ingredients into a culinary experience that our guests have enjoyed for years.
Julia began working for the Thompson family restaurants at age sixteen. Throughout high school and college, she worked multiple positions at the Black Bass – hostessing, serving and bartending. After graduating with a degree in Hospitality Management, she became an Assistant Manager at the Bass. Julia then transitioned to play an integral role in helping us open our newest member of our hospitality group - the Golden Pheasant Inn. Julia now proudly resides back at the Bass in the key role of Operations Manager. She delights in working at our iconic river restaurants with our amazing team.
Pastry Chef Allison Gilbert graduated with a Baking and Pastry Degree from The Culinary Institute of America. Allison’s strong passion and dedication for Baking and Pastry is reflected in her work, having elegant innovation dessert styles and using edible gold leaf and micro flowers. Pastry Chef Allison is known for creating signature items like the Signature Bass’t Decadent Mousse Cake and perfected the staple flaky buttermilk onion biscuits. Allison leads a strong devoted team in her Pastry Department, working very hard producing the finest quality pastry items for both Thompson establishments, The Black Bass Hotel and The Lumberville General Store.
Fiona was raised in England until, as a young teen, her parents moved to the United States. They settled in Bucks County as it reminded them of their homeland. Fiona was attracted to the unique charm and British flare of the Black Bass - it’s ironic that she is now working in a building that was once a Tory stronghold! She enjoys using her creative skills as an event coordinator, working with a variety of brides and their different visions for their wedding. Fiona’s fiancé proposed to her on the Pedestrian Bridge and in October 2019, she, of course, chose the Black Bass as the venue for her wedding.