Our Team

Louis Shapazian


As Spicer Mansion’s Innkeeper, Louis Shapazian is responsible for the day-to-day hotel management, making sure every guest feels at home in the Mansion, and creating once-in-a-lifetime moments that one will remember forever. “The service at Spicer Mansion can be described as being a guest in someone’s home, the feeling of comfort, relaxation in an intimate setting. Luxury without pretention or attitude.”

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Louis knew he wanted to be in the hospitality field after he began working banquets at a country club near his hometown in high school. Louis started as a banquet server, and then moved up to captain, at the Cyprian Keys Golf Club in Boylston, Massachusetts. He also participated in an internship at the Boston Harbor Hotel, working at the front desk. “I loved being with the guests and I ended up working there throughout my college career.”

He obtained his Bachelor of Science in Hotel Management from Johnson & Wales University in Providence, Rhode Island, while working up to front desk supervisor at the Boston Harbor Hotel.

The new graduate jumped at the chance to be part of the opening team at the Four Seasons in Vail, Colorado as Resort Assistant Manager, where he managed the concierge and recreation, along with the front desk and overnight operations. Staying in the Four Seasons family, Louis moved to Las Vegas to become the Guest Services Assistant Manager, overseeing the front drive and bell services.

With a number of years of extensive luxury hospitality experience under his belt, Louis joined the Ocean House team as a Guest Relations Manager before being promoted to Assistant Director of Housekeeping.

Learning the front of house operations from various positions has been an invaluable experience for Louis. “I love making lasting relationships with our guests, remembering them on their return trips and having them remember special moments that made their stay amazing.”



Jennifer Backman

Executive Chef

Raised in Washington State, Chef Jennifer Backman grew up in the beautiful surroundings of the Pacific Northwest. Deciding to come east to follow her passion and study culinary arts, she discovered the charms of New England while studying for her degree at Johnson & Wales University. After graduation, she decided to stay in Rhode Island.

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That tentative commitment has become a seventeen-year journey, with jobs in some of Rhode Island’s most celebrated kitchens. Most recently, Jennifer was appointed Executive Chef at the Weekapaug Inn in August 2012. Before the Inn, she was promoted to Executive Sous Chef in January 2012 at Ocean House —Weekapaug Inn’s sister resort—after joining the staff as Sous Chef of its renowned Seasons restaurant when it opened in 2010.

Prior to her roles with the Ocean House Management Collection, Jennifer spent five years at Castle Hill Inn in Newport; before that she had sous chef duties in the kitchen of the century-old Rhode Island Country Club in Barrington. Taken with the beauty of the coast and the wonderful sources for fresh food, she’s now content to call New England her home.

“I want to create a truly memorable encounter for our diners by preparing the freshest, most precious ingredients our area has to offer, presented in a way that they have not yet experienced,” says Jennifer. “I encourage our guests to immerse themselves in their senses, while indulging in the beauty of each moments’ preparation, course by course.”

While the location of her kitchen has changed over the years, and her responsibilities have increased, Jennifer retains her strong belief in using the freshest and finest local ingredients, creating unique, seasonal menus that offer an unforgettable dining experience in the Mansion’s fine dining restaurant.

Charlotte Berdensey

Food and Beverage Manager & Resident Mixologist

As Spicer Mansion’s Food and Beverage Manager and Resident Mixologist, Charlotte Berdensey is responsible for the day-to-day operations of the private restaurant and Room No. 9 Speakeasy, from comprehensive employee training to ensuring each patron is met with highest standard of service. “I’m really excited to a be a part of this exciting venture, and there’s nothing else like it in Mystic. I can’t wait to develop meaningful relationships with our guests.”

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Charlotte developed an interest in culinary arts at a young age. Some of her earliest childhood memories include watching beloved chef Julia Child on television after school. Growing up in a German-Italian household, food was an integral component at family gatherings, and daily meals were always prepared from scratch — often with Charlotte’s assistance.

Charlotte’s passion for the gastronomic world continued throughout her youth and into adulthood. She obtained an associate degree in Baking and Pastry Arts from the Culinary Institute of America in Hyde Park, New York before earning her Bachelor of Science in Baking and Pastry Food Service Management from Johnson & Wales University in Providence, Rhode Island.

Equipped with an impressive pastry background, Charlotte’s career path took a serendipitous turn when she accepted a position as Banquet and Club Room Server at Ocean House in June 2011.

“At the time, my plan was to finish my bachelor’s degree and return to pastry work. It wasn’t until I started working as a server that I realized how much I enjoyed the guest interaction, which isn’t something you always get working behind the scenes.”

With a newfound interest in management and customer service, Charlotte quickly rose through the ranks at Ocean House to Banquet Captain in July 2012 and then Restaurant Manager in 2014. She is currently a Level 1 Sommelier.