Our Philosophy
At The North Branch Inn, we see hospitality as more than just a business – it's a calling. We are deeply committed to providing heartfelt care and comfort within a beautiful setting, viewing it as an honorable and passionate endeavor.
To us, luxury isn’t about exclusivity or opulence, it's about crafting subtle and exceptional moments that money can’t buy, weaving them seamlessly into the fabric of everyday experiences. We hold steadfast in the belief that everyone is deserving of such an experience, and we make it our mission to deliver it.
Driven by these convictions, our approach to hospitality is thoughtful, intentional, and sustainable. We honor tradition through whole-animal butchery, ensuring nothing goes to waste. Wherever possible, we grow our own produce, committing the labor of love necessary to serve only top-quality fare.
This philosophy guides every aspect of our operation, allowing us to create an inn that is both a haven for guests and a sustainable and cherished part of our broader community.
Our Little Team
The flowers in your room were probably arranged by Meng (pronounced “Mung”). He grows them, along with a bunch of the food we serve, as manager of our farm program and creative director. Andrew helps with the growing and harvesting and oversees the hotel operations. Andrew and Meng are long-time residents of the immediate area.
Jake and Caroline are more recent transplants. They've said the time had come for a new adventure and a new pace in life after 9 years of running the acclaimed French restaurant Le Fond in Brooklyn's Greenpoint neighborhood. Caroline is the most travel savvy of the four of us, while Chef Jake, a passionate fly fisherman, swears he has never personally booked a hotel room in his life.
Our story is one of two couples brought together through a wedding (Andrew and Meng's; Le Fond did the catering) and a story of four individuals with distinct skills and passions. We saw the chance to become the new owners of the North Branch Inn in late 2022, and jumped in with 8 feet. What makes this whole thing work is that our interests cover four essential areas of hospitality and that we each believe hospitality is incredibly important and honorable work.
