Long to lead menu redevelopment at Kingswood, the hotel’s newly refreshed signature restaurant
Oliver Hospitality has welcomed Derrek Long as the chef to helm a newly remodeled Kingswood inside The Oliver Hotel, Oxford, plus all food and beverage operations within the hotel, including Nightbird, the speakeasy-inspired concept that nods to the city’s rich literary history, featuring craft cocktails and small bites.
A native of Guthrie, Oklahoma, Long hails from a family of chefs, getting his start in his father’s steakhouse at 16. He went off to earn a degree from Platt College, afterwards becoming the youngest instructor hired at the school, only 21. Having run the gamut of leading culinary programs across restaurants, country clubs, hotels, resorts, and event spaces — including the Kentucky Derby, where he worked alongside chefs handling VIP events — Long has since settled into the hotel space, most recently at FLINT in Oklahoma City.
At The Oliver Hotel, Oxford, Long will lead the creation of farm-driven seasonal menus, training and development of culinary procedures, developing property relations with local purveyors, and fostering a hospitable environment. Long’s background is a natural fit, as he considers career highlights “the programs I’ve built to help create sustainable farm-to-table concepts that support local communities, as well as initiatives to help feed those who need it most.”
Menus at Kingswood will evolve with inspiration drawn from the surrounding region. “I look at the seasonality of the local landscape,” Long said. “I find the best dishes are those steeped in history and culture — finding the soul of those ingredients.” He added that the evolving menu will seek to “investigate the soul of Mississippi’s culinary culture.” Long is a proponent of elegance in simplicity, often drawing out maximum flavor from each dish.
One example, with the goal of establishing the restaurant as a premier dining destination in Oxford, is a new seasonal dish inspired by local produce: “Using watermelon from the region inspired a salad that has completely stolen my heart. I’ve named it Watermelon Fresco — it’s refreshing, light, and perfect for rising temperatures. I’m excited to see guest responses.”
Long is particularly excited to work with local purveyors including Native Son Farm, HalleluYAH Gardens, and Copper Creek.
Long also has a strong interest in hunger awareness and prevention within his community. He noted that he “hopes to create an event that brings together local chefs to raise awareness around hunger in the state and generate funds to help address it.”
Following a recent brand refresh, Kingswood continues to build momentum. Looking ahead, Long envisions deeper community integration over the next five years, sharing that he hopes to see the restaurant “heavily involved in the local food and beverage community,” with the goal of establishing the restaurant as a premier dining destination in Oxford.
For more information about the Oliver Hotel, Oxford, its dining concepts, and Oliver Hospitality, visit theoliverhotel.com/oxford and oliverhospitality.com.
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