About Patowmack Farm


Beverly Morton Billand — Farmer and Owner

A native of Virginia, Beverly is a nurse by profession, organic farmer, for over 45 years (purchased Patowmack Farm in 1986), owner of the award-winning Restaurant at Patowmack Farm, which began in 1997. She is the mother to beautiful girls and grandmother of eight, the basis for her love for good healthful food, the farming lifestyle and nature.

Beverly deeply respects the earth, is an advocate of locally grown, seasonal organic products and has a strong dedication to sustainable agriculture. Beverly is an avid supporter of local small businesses, farmers and community organizations. Beverly followed her dream of farming and running a restaurant (although that was not in her original dream – that is a story which she will gladly share), creating a place where those that come to experience are able to leave with more than they arrived.

She is blessed to be surrounded by beautiful people who have contributed to the success of her business. Her staff amazes her, each and every day, by their dedication and commitment.

Tarver King

Chef Tarver King – Chef

Peering into Chef Tarver King’s background, one would not be surprised to find the title Chef attached to his name. In fact, one might believe it to be a foregone conclusion. Looking back two generations, Tarver’s grandmother was a prominent pillar on the world of food. As the food editor for Vogue Magazine in the 1960’s, friend to James Beard, and Julia Child, she published multiple cookbooks of her own, and contributed to Gourmet Magazine’s cookbook as well as other popular collaborations.

With a calling to the culinary craft, Chef King began his career at an early age apprenticing for the three-starred chef of La Villa Lorraine, Alain Jackmin. Gaining an education in the fundamentals of cuisine under Jackmin, Tarver worked with an outstanding list of acclaimed and accomplished chefs in this country and Europe. His career has included time in the kitchens of Le Bec Fin of Philadelphia, The Inn at Little Washington of Virginia, The French Laundry of California, and The Fat Duck and the Waterside Inn of England.

Renown of his own came first as the head chef of The Dining Room at The Woodlands Inn & Resort in Summerville, South Carolina where he and his team achieved the highest recognition from both Mobile and AAA, receiving respectively five stars and five diamonds being of – at the time – one of three properties in the country to hold the accolades for both dining and accommodations. He was also named “Grand Chef” by the Relais & Château organization, of which The Woodlands was a recognized member.

Chef King has been featured and published in numerous periodicals including Wine Spectator, Bon Appetit, Food & Wine Magazine as well as Esquire Magazine who named King as one of its top five chefs to watch. He was named the RAMMY Chef of the Year, 2017 and was a finalist for Best Chef, Mid-Atlantic, James Beard Foundation.  The restaurant has been awarded the #1 restaurant from the Northern Virginia Magazine.

As Chef of Patowmack Farm, Tarver returned to the roots of cooking, taking the focus in the kitchen to a higher level. Drawing from the bounty of organic ingredients from what the farm and local region has to offer, King finds unlimited resources for implementing into his cuisine. The elemental base of ingredients serves as inspiration for crafting an immersive dining experience not soon forgotten.

Tarver currently resides in Harpers Ferry, West Virginia with his wife Sheree, their daughter, Henley and as well as their dog, Cully, and their little black cat, Lucky.

Nathan Shapiro

Nathan Shapiro – Sous Chef

Nathan Shapiro began to learn to cook early in life by watching his mother in the kitchen. The love of food and cooking grew and blossomed throughout his youth. He worked in kitchens from the age of fifteen through his graduation with a bachelor’s degree in History from Virginia Tech. In 2005, he decided to take his passion for food to the next level earning a degree from the New England Culinary Institute, Montpelier, Vermont. It was in Vermont, that he began to really feel a connection to farmers and sustaining the land. He decided that his future would be with restaurants that created relationships with local farmers and put an emphasis on cooking with the bounty of the seasons.

While working at Les Nomades, Chicago, he felt his passion for local food bring him to the Virginia countryside. He became a cook at Chef Patrick O’Connell’s, Inn at Little Washington. After two years, an opportunity arose to work with Chef Tarver King at the Goodstone Estate, Middleburg, VA. It was at that time that they began their friendship and professional partnership. He joined Tarver as the sous chef at Ashby Inn, Paris, VA and continues their partnership at The Restaurant at Patowmack Farm. Throughout his career, Nathan has completed stages at Alinea, Chicago and Minibar, Washington, D.C. Nathan was nominated for “Rising Star” by the RAMW and was featured in Tasting Table’s Sous Chef Series.

Nathan currently resides in Harpers Ferry, West Virginia with his wife Katie, who is a talented pastry chef as well, and their Neapolitan Mastiff – Queen Boomshea Boomshea.