With the prices that we'll be charging
we are clearly competing, not so much
with the local hotels; we're compet-
ing with New York and Boston and
Montreal and Wheatleigh, and Twins
Farms and Kennebunkport. Those
sort of destinations.'"
Without question, that is setting
the bar to a very, very high level. They
started anew with essentially a blank
canvas after the interior was gutted.
"We focus very much on what we call
"gastro-centric hospitality," Ducamp
said. "Food is a really important part
of what we do; food and beverage. We
want the experience to be really spe-
cial. It's not just a hotel with a restau-
rant. The restaurants themselves have
to have spectacular products, spec-
tacular service and reflect the culture
of the company and of the times."
Long before Ducamp and his hand-
picked staff began focusing on the
details of what the Adelphi would
become, Milde and Richbell had to
rebuild the structure. When Richbell
purchased the Adelphi from Sheila
Parkert for $4.5 million in 2012, the
hotel was open during the summer
months offering 40 rooms and a pop-
ular garden bar. Parkert and her late
husband Gregg Siefker had taken
over the dilapidated Adelphi in 1978
and purchased it for $100,000, saving
it from being demolished.
Richbell president Toby Milde and
his company wanted to revitalize the
Adelphi, improving on what Parkert
