Biography under construction.
INNKEEPER / MANAGER
Although my education, training and background focused on business administration with an emphasis in human resources, I found my true passion to be in hospitality.
My husband and I love to cook, entertain and meet new people. Whenever traveling, we prefer the quaint homey feeling bed and breakfasts have to offer. It was over breakfast at a B&B one morning that we decided to open our own in Northern California. In preparation, we studied at The Culinary Institute of America in St. Helena along with horticulture classes in organic gardening. In a very short time, our bed and breakfast was a success with a Five Star rating and high ranking. We sold our bed and breakfast in 2017 and relocated to Southern Oregon, our eventual retirement destination.
Ironically, I started out as a guest here at The McCall House. I fell in love with the home, its history, location and the staff. When the position of Innkeeper became available, I knew that very moment this would be my new “home.” I look forward to meeting you and extending the warm greeting that was once bestowed upon me.
Maggie recently moved to Ashland from Colorado. She co-owned a real estate business for fourteen years before managing a conference and retreat center for the past two years. She is an avid reader, energy healer, hotsprings enthusiast, and stained glass artist. Maggie loves creating a warm, inviting atmosphere for guests to enjoy after a journey. She also enjoys walking around town with her dog ,Pixi, and frequenting all the great restaurants that Ashland has to offer. Feel free to ask Maggie for her recommendations when visiting us!
I was born and raised in the Napa Valley where I formed a love for food at a very young age. At the age of 10 I was set on being a Chef. As I got older, I continued to experiment in kitchen, always trying to recreate the dishes I grew up with. When I moved to Corvallis Oregon to attend Oregon State University for Environmental Engineering, I got my first kitchen job at a Cafe where we served all organic and local produce. I became apart of the community and was exposed to sustainable farming. My passion to create gourmet foods with produce grown from local farms flourished. I began to understand that sustainable farming and gourmet food go hand in hand and decided to pursue my passion. From dishwasher to assistant Chef I have learned almost every angle of the food industry. My passion for food and love of feeding people has fueled my desire to become the best Chef I can be. I am constantly striving to perfect my technique and skills and look forward to where my career takes me.
Reina, Maycol & Clari
A BOUTIQUE INN
153 OAK STREET
541 482 9296
800 808 9749