Mayflower Inn & Spa, Auberge Resorts Collection, the exquisite country retreat that defines New England elegance, is thrilled to announce the appointment of Jose Ramírez-Ruiz as executive chef. With an illustrious career spanning the culinary world, Chef Jose brings his unparalleled expertise and innovative vision to the Mayflower Inn & Spa, promising an extraordinary epicurean experience that marries five-star, community focused dining with creativity and seasonality. Having earned his stripes from multiple Michelin-starred restaurants, including the prestigious Semilla in New York City, Chef Jose’s arrival concludes the Inn’s chef-in-residence and inspiring chef program, ushering in a new chapter in the resort’s culinary story – including becoming the Inn’s first in-house executive chef since Auberge Resorts Collection began managing the distinguished luxury hideaway.

Jose Ramirez-Ruiz Becomes Executive Chef at Mayflower Inn & Spa

Drawing inspiration from his extensive background and diverse influences, Chef Jose aims to revolutionize the dining scene in Litchfield and beyond. As Ramírez-Ruiz enters his new role, guests can anticipate a sensational culinary journey that encapsulates his distinctive style while remaining true to the Inn’s heritage and charm. The latest culinary experience will reach new heights of excellence, but also remain approachable with curated options that guests and locals alike can savor any day of the week.


“We are elated to welcome Chef Jose Ramírez-Ruiz to the Mayflower Inn & Spa, Auberge Resorts Collection,” said Mohit Girdhar, general manager, Mayflower Inn & Spa. “His culinary prowess and dedication to pushing boundaries perfectly align with our mission to provide guests with remarkable experiences. We are confident that under Chef Jose’s leadership, the Mayflower Inn will continue to be a destination for those seeking culinary excellence in a picturesque setting.”


One of the key tenets of Chef Jose’s vision with the gastronomy program is the concept of constant evolution. Under his guidance, the Mayflower Inn & Spa’s culinary offerings will be in a state of perpetual transformation, ensuring that each visit to the property becomes a new and exciting experience. From the ingredients sourced from local purveyors and farms to the techniques employed, every aspect of the dining experience will reflect his commitment to reinvention, seasonality and local agriculture. Chef Jose’s approach is deeply rooted in sustainability and intentionality, reflecting a commitment to responsible sourcing and a holistic culinary philosophy. With an emphasis on locally-sourced ingredients and a reduced carbon footprint, Chef Jose aims to leave a positive impact on the environment while creating dishes that are as visually stunning as they are delectable.


“I am incredibly honored to be part of the Mayflower Inn & Spa, Auberge Resorts Collection family,” said Chef Jose Ramírez-Ruiz. “My goal is to create a dining experience that is not only unforgettable but also aligns with the New England heritage and natural beauty of this stunning location. By leveraging the principles of sustainability, intentionality, and a thoughtful approach, we aim to craft menus that tell a story, tantalize the senses, and honor the unique flavors of each season.”


Breaking away from the Inn’s traditional tasting menu format, Chef Jose will unveil an a la carte menu for breakfast, lunch and dinner as well as a chef-curated dining experience in The Garden Room. His dishes will include 3 Cheese Gnudi with summer vegetables from Walding Farm, Chicken Mousseline with new potatoes, celery, and raisin, Squash Blossoms stuffed with shrimp and clotted cream. Crab Crusted Fluke with parsley juice, and Grilled Romaine with Chicken Vinaigrette and Cauliflower Puree. On top of The Garden Room, Chef Jose has announced fresh menus for light fare and dinner in The Tap Room. Highlights include “Trout in a Blanket” with honey mustard sauce, Sweet Corn Soup with crab meat, bacon and scallions, Tap Room Cheeseburger made from ground chuck + short rib, Branzino with grilled lemon, and more.


The Garden Room embodies an elegant rustic charm that seamlessly integrates indoor and outdoor dining areas, drawing inspiration from the property’s natural splendor. Focusing on the essence of vegetables and delicacy, The Garden Room’s menu showcases the finest in seasonal and local ingredients. This results in a culinary journey characterized by innovation and evolution, providing an opportunity for both locals and guests to relish ingredient-centric a la carte dining or immerse themselves in Chef Jose’s multi-course creations. In contrast, The Tap Room, with its inviting tavern-style atmosphere, caters to a more relaxed ambiance. Embracing a meat and protein-forward approach, The Tap Room presents a menu that resonates with the character of the space. Patrons have the option to indulge in a multi-course extravaganza featuring meats, seafood and produce, or to drop by for a satisfying burger and beer any day of the week. The dynamic and lively ambiance of The Tap Room makes it a year-round hub of activity and enjoyment.

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In addition to launching new menus across all restaurants, Chef Jose will be introducing elevated epicurean experiences including the Private Garden Party. Guests will enjoy an intimate and unforgettable al fresco dinner amongst the lush greenery, nestled between the property’s blooming planting beds. Chef’s unique menu will be curated daily based on the freshest, in-season ingredients from the garden and the local purveyors and farms. Guests will celebrate the farm-fresh, local bounty of the season and listen to Chef Jose as he walks through his inspiration for each of the dishes on the one-of-a-kind menu.


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