Who We Are
Accomac Events is a full service off-premise caterer, event planning/production company and sister company to the award-winning Accomac Inn located in Wrightsville, Pennsylvania. Servicing Pennsylvania, Maryland, Virginia and Washington, D.C., we specialize in weddings, corporate events, and social celebrations of all shapes and sizes. As a premier social caterer, we bring our special attention and discriminating tastes to private and corporate events alike. If you expect the very best in food, service, and site design, we are the caterer for you. We bring our culinary, event planning, production, and coordination skills together to ensure our clients will have an event to remember.
Our Team
DOUG CAMPBELL, OWNER
Mr. Campbell is the owner of Accomac Inn and Accomac Catering and has been involved professionally in food service for over thirty years. An active and involved community member who believes in giving back, Doug currently serves as Secretary and Trustee of York College of Pennsylvania. He also serves on the boards of several other non-profit and for-profit organizations in his native York County.
Mr. Campbell is a past director of the Southern Pennsylvania Chapter of the National Restaurant Association, the York County Chamber of Commerce, and the York County Convention and Visitors’ Bureau.
CHARLENE CALVERT-CAMPBELL, EVENT DESIGNER
Charlene brings an extensive resume to Accomac Events. As our in-house Events Designer, Charlene balances whimsy and timeless sophistication to her space and décor designs.
Hailing from the Baltimore area, Charlene has worked with one of the premiere event design firms, R&R Events, heading large scale events ranging from season kick-off parties for the Baltimore Ravens to a fundraiser featuring Oprah Winfrey at the Joseph Myerhoff Symphony Hall.
With more than 15 years experience, Charlene began her career working with Corporate Creations in Annapolis, Maryland spearheading the transformation of the Six Flags America in Largo, Maryland.
Charlene’s knack for understanding people and listening to their needs and wants is what makes her designs come alive. Charlene designs fabulous menus, spectacular centerpieces, expressive tabletops, and lighting. See her Culinnovation blog for what is sparking her interest now.
ED DODDS, EVENTS EXECUTIVE CHEF
Chef Ed started his culinary career over twenty years ago right here at the Accomac Inn. Learning and progressing in the industry, he has spent time with caterers, hotels and restaurants. As Sous Chef of the Circular Dining Room at the Hotel Hershey, Chef was responsible for the award winning Sunday Brunch as well as the Grand Holiday Buffets. Before returning to his roots, Ed spent several years working with the Culinary Arts and Pastry Arts students at the Pennsylvania School of Culinary Arts. He has been a Board Member of the Lancaster Restaurant Association, a member of the American Culinary Federation and The Chaine de Rotisseurs.
Having grown up in Lancaster and being an avid gardener, he feels a special connection to fresh local ingredients. “There is nothing better than cooking at home and being able to walk out to the garden for fresh herbs or vegetables.” He wants to bring that passion to The Accomac Team.
ANDRÉ EBERT, INN EXECUTIVE CHEF
Classically trained in Europe with over twenty years professional culinary experience spread across several countries, André Ebert takes his cues and inspirations from the seasons, using the region’s bounty to continue the Accomac Inn’s rich tradition of exemplary cuisine.
Andre brings an imaginative flair in his preparation and plating, using locally-grown and raised produce and meats to the satisfaction of our guests. Inspired by the small purveyors and farmers that call the midstate home, Andre uses the freshest local fare to bring his culinary creativity to life.
Coming to the Accomac from England as the Executive Chef at Jeremy’s at Borde Hill, a Michelin Guide restaurant, André was previously kitchen supervisor for Patrick O’Connell at the Inn at Little Washington, a five-star, number one Zagat-rated restaurant in Virginia and the winner of five James Beard Awards.
Andre’s philosophical approach to food is without pretense and celebrates the potential in each ingredient. “I’ve worked in a lot of good places and learned from a lot of good people, so I know what’s good. The Accomac is a destination where, special occasion or not, people expect to be served good food and have a good time. My job is to make sure that happens.”
TERI HOLTZINGER, EVENT COORDINATOR
As our Front-of House Specialist, Teri is a born leader with a mind for logistics and is an integral part in guaranteeing that all details are handled with the utmost of care.
With more than 10 years experience, Teri is responsible for scheduling our team for events, ensuring all equipment, linens, and décor are ordered and ready to go, and has proven to be a huge resource for our brides and grooms by providing excellent Accomac customer service and information down to the last detail. Knowing that every event will be different is what thrills Teri and keeps her position here at Accomac interesting.
