John and Sam are business partners who share a penchant for the revitalization of Lancaster City. In 2013, they purchased the Brunswick Hotel—a Lancaster heritage site that had fallen on difficult times. They converted it into The Hotel Lancaster, revitalizing the building to enhance the growing, thriving community. Today, they are fully renovating the hotel, developing even more updates and continuing to cultivate the city. They opened The Imperial Restaurant—a restaurant on the corner of Queen and Chestnut streets that anchors the hotel and provides Lancaster with a unique, unforgettable dining experience.
An artist at heart and a designer by profession, Noelle is the owner of Lancaster-based Red House Design Company. She was Artistic Director at Carr’s Restaurant for 14 years and her artistic style has warmed and invigorated the walls and interiors of numerous homes and organizations. From The Imperial Restaurant’s funky décor to its whimsical, colorized vintage photos, Noelle has designed a space that connects the history of our building and City and brings it to life. Her creativity has also influenced the adjacent Imperial Ballrooms and is weaved throughout the hotel’s interior, down to the historic painted photographs adorning the walls of the rooms.
Graduating at the top of his class from the Pennsylvania School of Culinary Arts, Anthony spent the next year in Vero Beach, FL working for a series of James Beard Winning Restaurants before turning to Pennsylvania.
Most recently serving as the Executive Chef at Heritage Hills Golf Resort in York, Anthony also acquired and extensive knowledge of the burgeoning culinary scene in Downtown Lancaster when he was the Executive Chef at POUR and sous Chef at Carr’s.
With over thirteen years of experience, a modern American style, and a passion for working with local purveyors, Anthony and his team are ready to share their passion for food with you.
Boating and fishing the waters surrounding his hometown on Long Island inspired Brendan’s love of seafood. Growing up in the kitchen enabled him to turn it into his culinary specialty, with a career spanning the chowder houses and oyster bars on Long Island to the kitchens of New York City. As Executive Sous Chef at the Hyatt Times Square and Sous Chef at Oceana, he was mentored by Ben Pollinger and worked alongside Bill Telepan, both Michelin Star Rated Chefs. With over 20 years culinary experience, Brendan is excited to enliven the Lancaster palate with his artistry with the fruits of the sea.
Patrick was born in Lancaster and loves his hometown. After leaving to study music at college in both Pittsburgh and Philadelphia, he arrived back in the area to begin working in the restaurant business in 2011. His passion for creative mixed drinks and craft brew favorites led him to hold various positions including bartender at Character’s Pub and Carr’s Restaurant. Patrick is ultimately focused on friendly, community-oriented service that keeps customers coming back and enjoying the moment. Bringing that kind of atmosphere to The Imperial is a dream come true.