Edward Wagner

Supra

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Saturday, May 9, 2026 at the Grand Tasting Reception

Richard Wagner is the Executive Chef of Supra, DC’s first and only restaurant featuring the food and wine of the Republic of Georgia. 

A DMV-area native, Wagner studied Culinary Arts at the Art Institute of Washington while working his way from Food Runner to Chef de Cuisine at Georgetown’s Chez Billy. Wagner rose rapidly from Line Cook at Michelin-starred Blue Duck Tavern to Sous Chef at the Pub & the People, Fight Club, and Beuchert’s Saloon before being appointed Executive Chef at Etabli. Wagner transformed Etabli, turning the pizza shop to a seasonal shared-plates menu, while presiding over monthly Wine Dinners. 

Supra recruited Wagner to capitalize on his experience elevating rustic Italian fare – his first job was to improve Supra’s khinkali soup dumplings – delicious, but challenging! A fanatic for fermentation, Wagner has thrown himself headfirst (not literally!) into Supra’s ajika and pickle programs. He has also kept up his Wine Dinner program, hosting sold-out dinners with winemakers visiting from Georgia (the world’s oldest wine culture, in case you didn’t know!) 

Traveling to Georgia in the summer of ’24, Wagner staged in Tbilisi’s Rigi Douqani (sophisticated takes on Georgian classics) and in the rural Rdzlebi (‘Sisters-in-Law’ – elevated versions of Megrelian cuisine, from western Georgia). Wagner will return to Georgia this summer for more R&D in Tbilisi and in the Kakheti and Samegrelo regions. 

When he’s not pickling or preserving or preparing at Supra, Wagner can be found at shows at music venues in DC and beyond or unpacking moving boxes with wife Gayle.