Chefs
 | Victor AlbisuWith more than a decade of experience in fine dining and upscale French, American and Latin American restaurants, Chef Victor Albisu is combining his culinary education with his Latin American heritage to bring a unique style of cuisine to his forthcoming restaurant concepts. His first ... more |
 | John AnderesJohn’s interest in food began with his grandfather, an international pilot for Northwest Airlines who had picked up a passion for French cooking in his travels. Spending long periods of time together, Anderes experienced French cooking with local produce at an early age, something that is ... more |
 | Sebastien ArchambaultPark Hyatt Washington & Blue Duck Tavern Executive Chef Sebastien Archambault, is a French-trained chef, who has worked under such luminaries as Alain Ducasse, Jean-Francois Rouquette and Guy Savoy. Fom 2000 to 2003, Sebastien worked in Paris for Jean-Francois Rouquette, Executive Chef ... more |
 | Devin BozkayaDevin Bozkaya’s love for food developed at a young age while growing up in Turkey with his grandmother where every evening he watched her prepare intricate meals from scratch. After moving to the States at the age of eleven to live with his father in Nashville, Tennessee; Bozkaya’s love ... more |
 | John CritchleyJohn Critchley is the Executive Chef at BOURBON STEAK, Washington D.C., where he creates vibrant presentations spotlighting seasonal ingredients. Growing up in Coastal Massachusetts, Critchley began as a dishwasher and prep cook at the Red Lion Inn in Cohasset when he was just 14 years old. ... more |
 | Graham ElliotGraham Elliot is a critically acclaimed chef, restaurateur and television personality who also happens to be one of the most recognized faces cooking in America today. Growing up a Navy brat allowed Graham the opportunity to travel the world and all fifty states, sparking an intense interest ... more |
 | Massimo FabbriExecutive Chef Massimo Fabbri grew up in Monsummano Terme, 30 miles northwest of Florence, Italy. As a boy, he aspired to be a chef, enrolling himself at the age of 14 at the hotel school at the Alberghiere F. Martini (famously located in nearby Montecatini Terme). Within a year, Fabbri ... more |
 | Georgetown CupcakeGeorgetown Cupcake was founded by sisters Katherine Kallinis and Sophie LaMontagne. Katherine and Sophie traded careers in fashion and private equity to pursue something a little sweeter — their passion for artful cupcakes. Both lifelong bakers, inspired by their grandmothers, Katherine and ... more |
 | Gabrielle HamiltonGabrielle Hamilton is the chef/owner of PRUNE which she opened in New York City’s East Village in October 1999. PRUNE has been recognized in all major press, both nationally and internationally, and is regularly cited in the top 100 lists of all major food magazines. ... more |
 | Brooks HeadleyBrooks Headley didn’t intend to become a pastry chef. A punk rock drummer from a food-obsessed Calabrian family (with a bachelor's degree in English language and literature), Headley literally fell into restaurant work at age 27. Before no time (and with no formal training) he had caught the ... more |
 | Giovanna HuykeGiovanna Huyke believes that anyone can become a good cook. As Puerto Rico’s most acclaimed culinary expert, her simple guidance and engaging personality will definitely make you a loyal fan of MIO. Giovanna Huyke has revolutionized the cuisine of her native island by using native ... more |
 | Ken FrankAcclaimed Chef Ken Frank is entirely self-taught and brings a personalized touch to his contemporary French cuisine at the Michelin-starred La Toque restaurant, located in The Westin Verasa Napa. Frank’s love of French cooking began when his family moved from California to ... more |
 | L’Osage Caviar, Inc.Osage Catfisheries Incorporated was founded in 1953 by Jim Kahrs and family, with Paddlefish production beginning in 1981 after the headlines about declining wild sturgeon populations in the Caspian Sea. The parent company Osage Catfisheries, Inc. of L’Osage Caviar Company launched ... more |
 | Anthony LombardoIn August, 2011, Clyde’s Restaurant Group announced the appointment of Anthony Lombardo as Executive Chef for the historic 1789 Restaurant located in Georgetown. A 2004 graduate of Culinary Institute of America in New York, Chef Lombardo took over the kitchen of this destination ... more |
 | Phillip LopezPhillip Lopez is the owner and Executive Chef of Root in New Orleans, Louisiana. He was the son of an Army family and spent his childhood living in Germany, France, Spain, Austria, Holland, and Puerto Rico. Following graduation from high school, Phillip began his culinary career in Virginia ... more |
 | Franck LoquetOne of the most exclusive locations in the nation’s capital,Sofitel Washington D.C. Lafayette Square, is proud to announce Franck Loquet as its new Executive Chef. Loquet boasts more than 15 years of culinary and managerial experience, and will oversee the hotel’s chic restaurant ... more |
 | Tiffany MacIsaacAs the Executive Pastry Chef at Neighborhood Restaurant Group (NRG), Tiffany MacIsaac is the guiding force behind Buzz Bakery’s desserts and baked goods. She also oversees the dessert programs at NRG’s collection of upscale, chef-driven restaurants including ... more |
 | Wes MortonExecutive Chef Wes Morton is passionate about two things: food and family. Since joining Art and Soul in March 2011, Wes has used a devoted and dedicated approach to instill a new creativity in the restaurant by applying the discipline and techniques of his classical training to approachable, ... more |
 | Javier RomeroA visit to the Nation’s Capitol a few years ago made Chef Javier Romero realize one thing…he knew this was his next destined move. Javier was born and raised in Madrid, and was driven to cooking at the young age of 16. With his grandmother by his side, Javier started understanding the ... more |
 | Michel RostangBorn on August 6th, 1948 in Pont de Beauvoisin in Isère into a family enrooted in a deep love for cooking, Rostang’s transmission of the culinary know-how continues his family’s five generation history of gastronomic adoration. After an apprenticeship to Ecole ... more |
 | Jeffery RussellBorn and raised in the Finger Lakes Region of upstate New York, Chef Russell has always had a strong interest in agriculture and aquaculture. Frequenting nearby farms as a child, Jeff utilized his knowledge of local produce and proteins to develop his own culinary creations at the early age ... more |
 | Justin SeverinoChef Justin Severino, one of America’s leading butchers, is dedicated to supporting ethical farming practices, humane animal husbandry, sustainability and traditional cooking techniques. His experience in sustainable, vertical farming; pre-industrial and inventive butchering; ... more |
 | Jason StrattonStratton began his career at the early age of 16 at Seattle’s classic Le Gourmand restaurant under Chef Bruce Naftaly, initially hired to wash dishes and over 5 years expanded his duties to include prep work and desserts. While attending Evergreen State College, Jason spent a semester ... more |
 | Jeff TunksChef Jeff Tunks is one of the best and brightest in the ever-growing constellation of great American chefs. There are few who possess as much confidence, extended experience, business acumen, and as deep a passion for simply prepared seasonal foods. Underneath a six-foot-three exterior in chef ... more |
 | Bryan VoltaggioTwo-time James Beard Foundation Award finalist and Emmy-winning Top Chef Season Six finalist, Bryan Voltaggio, is the co-author of VOLT ink. cookbook and the Executive Chef and owner of Volt, Lunchbox, Family Meal, and Range located in Frederick, Maryland and Washington, ... more |
 | Zac YoungIt was in the wig department of the Radio City Rockettes that Chef Zac Young first realized his passion for baking. Far more interested in making cookies than fluffing wigs, he enrolled in the pastry arts program at the Institute of Culinary Education in New York City After ... more |