Stepping through the doors of Jewett-Bass Hall is like taking a walk through history, now expertly blended with Chef Dunlap’s innovative culinary artistry. Originally erected in 1870 by George H. and John W. Jewett, this two-story edifice has undergone a remarkable journey from a bustling general store serving the community of Midlothian to its current incarnation as a dining destination, thanks to the vision of the Dunlap family.
For over a century, the building was the heart of commerce and social life in Chesterfield County, transitioning through various identities, including a bicycle shop and even an electricity supply point.
Acquired by Mount Pisgah in the late 20th century for use as a Sunday school and meeting space—a nod to the Jewett brothers’ historical tie with the chapel—the building has come full circle under the Dunlaps. After a significant renovation, Jewett-Bass Hall now stands as a testament to the blending of history with modern innovation, serving guests as a restaurant that showcases Chef Dunlap’s culinary genius.
The Dunlaps’ commitment to preserving the building’s rich history while introducing a contemporary dining experience resonates deeply with both residents and visitors, marking a new chapter in the life of this historic landmark.
Chef David Dunlap’s journey into the culinary world is inspiring. Beginning with his graduation from Le Cordon Bleu California Culinary Academy, he has held multiple prestigious roles in five-star establishments.
His career, marked by positions under renowned chefs and at acclaimed restaurants, has been a continuous ascent toward culinary excellence. From his foundational years at El Encanto Hotel and Four Seasons Biltmore to influential roles at Adour and Plume Restaurant, Chef Dunlap absorbed the finer aspects of culinary arts, setting the stage for his definitive role at The Inn at Little Washington.
Working alongside Chef Patrick O’Connell, Chef Dunlap honed his skills and culinary philosophy. He led kitchens as an Executive Chef and eventually partnered with his wife Brittany to open Midlothian Chef’s Kitchen. His achievements, including multiple “Best Chef in Richmond” titles and a slew of OpenTable Diners’ Choice Awards, underscore a career built on passion, creativity, and a deep respect for ingredients.
The opening of 1870 by the Dunlap team not only marks a milestone in Chef Dunlap’s career but also heralds a new era of dining excellence deeply rooted in the rich historical setting of Jewett-Bass Hall.
The story of Jewett-Bass Hall and Chef Dunlap is a captivating tale of transformation and mastery. As the building embarks on its newest role in the hands of the Dunlaps and Chef Dunlap continues to garner accolades, the community can look forward to experiencing a blend of historical charm and culinary innovation.
This transformation enriches the local dining scene and serves as a beacon of preservation, innovation, and community spirit. Jewett-Bass Hall, with its layers of history and Chef Dunlap’s culinary genius, invites all to partake in a truly unique dining experience, making it a cherished gem in the heart of Chesterfield County.
