Tim White was one of the early graduates of the Davis & Elkins College hospitality management program, earning an associate of arts degree in food and beverage management from D&E in 1998.

An Elkins native, White has since enjoyed a successful career as a chef in regional destinations within the Northeast, Midwest and Virginia, where we was executive sous chef at the famous Boar's Head Inn in Charlottesville. But now he's come home to Graceland as executive chef for the historic inn and Mingo Room Restaurant.

"I feel I've come full circle after 11 years away," White said. "I'm excited for the opportunity to focus my education and experience at Graceland and the Mingo Room, where my hospitality career began."

White graduated from the New England Culinary Institute in Montpelier, Vt., in 2001. A small school not unlike Davis & Elkins College, the institute stressed regional food, uncomplicated menus and elegant presentation as well as the business side of being a chef. "Everything we cooked was ultimately sold through the cafeteria, the restaurant or the bake shop," White said. "We were accountable from start to finish."

White completed two externships while a student at the Institute: first, at the renowned South Boston restaurant, Hamersley's Bistro, then, at Spruce restaurant in Chicago.

In Montpelier, White met his wife, Erin, a respected pastry chef in her own right, and together they moved to northern Michigan where White served as executive chef of Timmerin, a 65-seat fine dining restaurant and bed and breakfast in a lakeside Victorian home. Popular with vacationing Chicago- and Detroit-based clientele, the restaurant specialized in higher end, simple, local "American" food with tasting menus and wine pairings. White was responsible for all aspects of the operation, from menu design and implementation, staff training and education, to daily interaction with inn guests, construction of the kitchen, seasonal maintenance and remodeling of guest rooms.

Timmerin was voted "Best Fine Dining," "Best New Restaurant," "Best Place to Impress," "Best Desserts," "Best Wine List and Martini" and "Best Brunch" by the readers of Northern Express Magazine. It received four stars from author Patty Lanoue Stearns.

White stayed for five years, until, in 2005, he moved to Lewisburg where he was executive chef of the historic Tavern 1785. One year later, he was hired by the Boar's Head.

"Working at the Boar's Head taught me the ins and outs of the four-diamond format - how it impacts quality, the guest experience, budgeting and other administrative issues," White said. "The Old Mill Room, where I was in charge of five other chefs and 30 total employees, has been a four diamond restaurant for 22 consecutive years. It's a traditional high-end restaurant that specializes in regional foods and elaborate buffets. It's an experience, much more than excellent food and service. It's a destination in the same sense that Graceland is for this area."

White said he will continue Graceland's focus on local produce and its welcoming sense of hospitality. He promises that he won't make change simply for the sake of change.

"I am going to add a Saturday lunch, and I may make some other changes over time. Right now, I'm getting a feel for our customers and the area's needs. Working with Dr. (Victor) Thacker, who was responsible for the original restoration of Graceland, I hope to make its restaurant, The Mingo Room, the first place people think of. I want it to be its own entity - not only a special occasion restaurant, but also an approachable destination that appeals to young professionals and visitors to the region."

White began serving as Graceland executive chef June 15, but will close the restaurant after this Sunday's Father's Day brunch until June 30, reopening to the public July 1.

For more information or to make reservations beginning July 1, call the Graceland Inn at 304-637-1600.