History

Chestertown's history dates back to 1668 with the first proposals by Governor Charles Calvert to establish a port town on the Chester River. Chestertown was formerly established as the seat of Kent County on April 17, 1706 and the first town plan was drawn a year later. A cross plan was used to delineate the town center with a broad main street, High Street, starting at the waters edge proceeding to the town square where it intersects Cross street. Places of public business were to develop over the years along this simple plan.

In 1903 Wilbur W. Hubbard built the Imperial Hotel on High Street for use as a place of lodging for "traveling salesman", with an office for his own business and a store. A dining facility was constructed on the second floor along with a large parlor suite and the remaining eleven rooms and one bath on the third floor. The handsome double tiered veranda gives the building prominence over the historic district.

Over the years the facility was converted into apartments, and in the 70s was partially renovated to house six small ground level shops. But time took its toll on the building. Then in 1985 the hotel was bought by George and Jane Dean who set about restoring and expanding the hotel to accommodate eleven deluxe guest rooms and a one bedroom/parlor suite. A deteriorated carriage house at the rear of the property was painstakingly restored into a family suite with a cathedral-ceiling living room, kitchen and dining area. The Deans enlisted the assistance of the Victorian Society of America and drew on the talents of eastern shore crafts people to turn what had been a unpretentious hotel into a Victorian jewel.

In 1990, Albert and Carla Massoni bought the hotel and continued the transformation. The hotel was spruced-up from top to bottom. Wilbur Hubbard's original office was turned into a small comfortable lounge/bar with the original fireplace still prominent.

Space at the rear of the hotel and adjacent to the carriage house was transformed into a courtyard garden with heavy plantings of crape myrtle, cherry laurel, chesapeake holly, oak leaf hydrangea and seasonal flowers.

The Imperial Hotel continues to move forward combining the best of quality and services with a fine respect for the history of the hotel and of Chestertown.

In 2006 The Imperial Hotel was purchased by Out Front Partners, a small group of local investors. The hotel has added a small bar area in addition to the lounge and an atrium dining room off the rear of the building. Operating partner, Chef Tom Pizzica presides over the culinary staff and has defined the restaurant operation, naming it "The Front Room". Tom is a graduate of The California Culinary Academy and has worked for the 4 star restaurant at The Campton Place hotel in San Francisco and for Wolfgang Puck at Postrio. Defined as Eclectic Contemporary Cuisine, Tom's cooking draws on many disciplines with a focus on regional ingredients. The rooms have recently undergone improvements such as wireless internet, flat screen TV's and pillow top mattresses. The Imperial Hotel prides itself on its heritage and the ability to keep a balance of old world charm with the convenience of modern amenities.

Reviews and Critiques

"The revamped restaurant at Chestertown's Imperial Hotel is a culinary jewel"
Chesapeake Life Magazine
Mary K. Zajac

"Each room is unique, filled with a dazzling collection of furniture and fixtures, fabrics and prints. But underneath the flowers and chintz, the brass chandeliers and oriental runners is a modern hotel, with creature comforts a top priority."
The Philadelphia Inquirer, Susan Q. Stranahan

"An intimate yet elegant hotel."
Mid-Atlantic Country Magazine, Lavinia Edmunds

"A petite retreat, this tiny Chesapeake hotel recalls yesterday's charm."
Restaurant and Hotel Design, Mary Jean Madigan

"History and hospitality are the hallmarks of the Imperial Hotel, both for diners coming for an evening's repast and for overnight visitors. The fare matches the dining rooms in flare, formality and flavor. The presentation of each dish was gorgeous…but portions are generous, bearing no resemblance to the nouvelle cuisine trend. Though the décor would suggest more formality, dinner guests are encouraged to 'come as they are'."
Dining and Diversions, Lauren Sheriff

"Chestertown: there is special balance here between land and sea, grain and fish, old and new. The Chester River defines and embraces the hometown of every American's dreams."
U.S. News and World Report