Back Our Chefs Network
 

MID-ATLANTIC REGION : Featured Chef

Chef Ann Cashion's two Washington, DC restaurants have attracted celebrities, awards and all-around popularity. Cashion's Eat Place was voted Best New Restaurant by the readers of Gourmet Magazine, and Johnny's Half Shell offers classic, regional seafood in an intimate café and oyster bar setting. At this year's James Beard Foundation Awards ceremony, Ann was named Best Mid-Atlantic chef.

OTHER CHEFS IN THIS REGION

Jose Ramon AndresElizabeth Bright-MattiaJeff Buben
Ann CashionRoberto DonnaTodd English
Todd GrayMark HaskellGreggory Hill
Bill JacksonKate JansenBob Kinkead
John KoltiskoBrian McBrideSusan McCreight-Lindeborg
Patrick O'ConnellKazuhiro OkochiBrian Patterson
Denise & John PearsonNora PouillonFred Przyborowski
Damian SalvatoreJim SwensonGeoff Tracy
John Wabeck


 


Jose Ramon Andres

Chef Jose Andres' culinary skills are deeply rooted in his Mediterranean heritage. For the past seven years he has enchanted diners with countless variations of seasonal tapas and innovative Spanish cuisine at Jaleo. In 1999, Andres was nominated for the James Beard "Rising Star Chef of the Year Award" and featured for his innovative cuisine in Food Arts magazine.

Also check out Café Atlantico, Andres' popular Nuevo Latino restaurant in DC.

TOP OF PAGE



Jaleo - Downtown
480 Seventh Street, NW
Washington, DC
(202) 628-7949
link to website

Jaleo - Bethesda
7271 Woodmont Ave.
Bethesda, MD
(301) 913-0003
link to website

Zaytinya
701 9th St. N.W.
Washington, DC
(202) 638-0800
link to website


Elizabeth Bright-Mattia

The unique gastronomic tradition of Liguria, known as the Italian Riviera, provides the focus for Chef Elizabeth Bright-Mattia’s "cucina creativa" cuisine. At Coppi's, Chef Bright uses a wood-burning oven to create lighter, healthier dishes using classical ingredients of the Northern Mediterranean.

Recipes from the chef:

  Insalata di Calamari al Forno

TOP OF PAGE



Coppi's
1414 U Street, NW
Washington, DC
(202) 319-7773

The Bigorelli
3421 Connecticut Avenue, NW
Washington, DC
(202) 244-6437

L'Aranella Grill
3421 Connecticut Avenue, NW
Washington, DC
(202) 244-7155


Jeff Buben

The South and the Chesapeake Bay area inspire the cuisine at Chef Jeffrey Buben’s acclaimed restaurant, Vidalia. Buben was a pioneer in introducing New American Cuisine to the nation’s capital. He has been a mentor to many budding chefs. His imaginative renderings of Southern classics transform the most humble ingredients into downright glamorous fare, including the namesake onions, which turn up in dishes from appetizers through desserts.

Recipes from the chef:

  Sweet Potato Soufflé

TOP OF PAGE



Vidalia
1990 M Street, NW
Washington, DC
(202) 659-1990
link to website

Bis
15 E Street, NW
Washington, DC
(202) 661-2700
link to website



Ann Cashion

Chef Ann Cashion is owner of two popular restaurants in the nation’s capital. Cashion’s Eat Place was voted “Best New Restaurant” by the readership of Gourmet Magazine and counts President Clinton among celebrity patrons. Johnny’s Half Shell is a small café and oyster bar that features simply prepared, American regional seafood with an emphasis on the culinary traditions of the Chesapeake Bay region.

Recipes from the chef:

  Chestnuts, Brussels Sprouts and Parsnips

TOP OF PAGE



Cashion's Eat Place
1819 Columbia Road, NW
Washington, DC
(202) 797-1819
link to website

Johnny's Half Shell
2002 P Street, NW
Washington, DC
(202) 296-2021
link to website



Roberto Donna

Born in the Piedmont region of Italy, Roberto Donna is now known as the Ambassador of Italian Cuisine. As a James Beard Award winning chef and restaurateur, Roberto believes in pure, simple cuisine using only the freshest ingredients. Patrons of Galileo come from around the world to savor Chef Donna's authentic, sophisticated Italian cuisine, emphasizing the flavors of Northern Italy and the Piedmont region. He recently opened the "Laboratorio" within Galileo, where he conducts cooking classes and special dinners to highlight seasonal produce and his love of exquisite ingredients. With six unique restaurants in Washington, DC, Roberto's fervent mission is promoting authentic Italian cuisine and introducing others to the real flavors of Italy.

For more on Roberto Donna's restaurants, visit his website.

TOP OF PAGE



Galileo
1110 21st Street
Washington, DC
(202) 293-7191
link to website

Barolo
223 Pennsylvania Avenue, SE
Washington, DC
(202) 547-5011
link to website

Cesco
4871 Cordell Avenue
Bethesda, MD
(301) 654-8333
link to website


Todd English

Chef Todd English developed his unique style and approach to cooking, drawing on his own Italian heritage, as an apprentice in Italy. His first restaurant was the award-winning Michela's. He followed with Olives, which has drawn national and international applause for its interpretive rustic Mediterranean cuisine. Olives was inducted into Nation's Restaurant News 1999 Fine Dining Hall of Fame. English also has four Figs restaurants, which serve handmade pastas and pizzas.

For more on Todd English's restaurants, visit his website.

Recipes from the chef:

  Todd English's Tomato Chutney
  Todd English's Grilled Chicken Marinated in Yogurt and Herbs in a Tomato Chutney
  Todd English's Marinated Grilled Chicken

TOP OF PAGE



Olives
10 City Square
Charlestown, MA
(617) 242-1999
link to website

Figs
42 Charles Street
Boston, MA

Olives
1600 K Street, NW
Washington, DC


Todd Gray

Todd Gray was the first American-born Executive Chef of Galileo and under his direction the restaurant won the prestigious James Beard award in 1996. In 1999, he opened Equinox, which was quickly recognized as one of Washington’s best Modern American restaurants. Equinox’s elegant dining room is a perfect backdrop for Chef Gray’s simple yet inspired dishes, which revolve around the freshest of seasonal foods.

TOP OF PAGE



Equinox
818 Connecticut Avenue, NW
Washington, DC
(202) 331-8118
link to website




Mark Haskell

Mr. Haskell is a native of Beaufort, SC, and has a strong affection for southern cooking and gardening traditions. He is the founder of Friends & Food International, Inc., a culinary travel and cooking company specializing in food and cultural programs in Tuscany, France and Asia. Mr. Haskell has taught New American, Tuscan, Provencal, and Low-Country cooking classes in Washington, DC, and other locations in the United States & Europe. In addition, he is a chef/creative consultant for Butterfield 9 restaurant, and previously was at New Heights and Red Sage restaurants in DC.

TOP OF PAGE



Friends & Food International Inc.
1707 Taylor Street, NW
Washington, DC
(202) 726-4616




Greggory Hill

Gabriel, a stylish, intimate restaurant, is the setting for Executive Chef Greggory Hill’s Nuevo Latino Cuisine, a unique fusion of Spanish and Latin American cooking. Gabriel is as legendary for its tapas and Spanish sherries as for its Sunday brunch, which includes a whole roasted suckling pig. Hill has received many honors and has been a nominee for “Chef of the Year” by the Restaurant Association of Metropolitan Washington.

Recipes from the chef:

  Lemon Rice
  Cumin Crusted Pork Chops

TOP OF PAGE



David Greggory Restaurant Lounge
2030 M Street, NW
Washington, DC
(202) 872-8700
link to website




Bill Jackson

The Carlyle Grand Café has been wowing diners since Chef Bill Jackson opened the doors in 1988. The restaurant offers an imaginative menu that runs the gamut from French to Italian to Asian flavors, in a festive, casual atmosphere. The bread comes from the restaurant’s bakery, the Best Buns Bread Company, next door. Chef Jackson was voted Chef of the Year in 1995 by the Restaurant Association of Metropolitan Washington.

TOP OF PAGE



Carlyle Grand Café
4000 South 28th Street
Arlington, VA
(703) 931-0777

link to website



Kate Jansen

Kate Jansen is Pastry Chef and founder of Firehook Bakery, which has five locations in the Washington area. Chef Jansen's desserts are prepared with the finest European and American ingredients for mouth-watering cakes, tarts and cookies, as well as stunning wedding cakes. She was the pastry chef for Galileo prior to opening Firehook.

Recipes from the chef:

  Pumpkin Creme Caramel
  Oatmeal Cake with Maple Syrup Meringue

TOP OF PAGE



Firehook Bakery
106 North Lee Street
Alexandria, VA
(703) 519-8020
link to website

Firehook Bakery
1909 Q Street NW
Washington, DC
(202) 588-9296

Firehook Bakery
917 17th Street, NW
Washington, DC
(202) 429-2253


Bob Kinkead

Chef Bob Kinkead’s namesake restaurant is one of only two four star restaurants in the nation’s capital. American brassiere-style Kinkead’s and new Colvin Run Tavern feature fresh seafood and innovative preparations. Chef Kinkead is a four-time James Beard nominee. Kinkead’s was recently inducted into the Nation’s Restaurant News Fine Dining Hall of Fame.

Recipes from the chef:

  Bob Kinkead's Summer "Salad" Soup
  Corn and Shell Bean Succotash
  Lobster and Shell Bean Succotash

TOP OF PAGE



Kinkead's
2000 Pennsylvania Avenuve, NW
Washington, DC
(202) 296-7700
link to website

Colvin Run Tavern
Route 7
Fairfax Square
Tyson's Corner, VA
link to website



John Koltisko

John Koltisko grew up in a household with a combined Slovakian and Italian heritage, where food was extremely important. As the youngest of four children, he could often be found tugging on his grandmother’s apron as she spent hours preparing Sunday dinner. He uses the skills he learned from family cooking in his position as corporate chef for the award-winning restaurants, The Caucus Room and Sam & Harry’s. During his tenure with the restaurants, Chef Koltisko has developed several new signature dishes and can take credit for the implementation of an innovative seafood program that has made the restaurants well known.

TOP OF PAGE



The Caucus Room
410 9th Street
Washington, DC
(202) 393-1300
link to website

Sam & Harry’s
1200 19th Street
Washington, DC
(202) 296 4333
link to website



Brian McBride

Brian McBride, Executive Chef at Melrose in the Park Hyatt Washington creates a menu that celebrates worldwide cuisine. His cooking features the freshest ingredients and puts an emphasis on simple, flavorful combinations prepared with health in mind. For example, McBride uses little butter or cream, instead concentrating on essences and reductions. Melrose has earned the reputation as one of the city’s best restaurants.

Recipes from the chef:

  Celeriac, Rutabaga & Pear Puree

TOP OF PAGE



Melrose at the Park Hyatt
1201 24th Street
Washington, DC
(202) 955-3899




Susan McCreight-Lindeborg

Susan Lindeborg has cooked professionally for more than twenty years beginning in Santa Fe, New Mexico. In 1990, she brought her Western sensibilities and culinary magic to the Morrison Clark Inn, the nation’s capital’s only historic inn. Always recognized as one of the city’s finest chefs, Susan will open The Majestic Café in nearby historic Alexandria in Fall 2000.

TOP OF PAGE



The Majestic Cafe
911 King Street
Alexandria, VA
(703) 837-9117




Patrick O'Connell

Owner/Chef Patrick O’Connell’s inspired cuisine is fueled by his imagination and his world travels. Located an hour from the nation’s capitol, the Inn at Little Washington is a picture-book hideaway where Chef O’Connell concocts his daily menus from the best local produce. The Inn is considered amongst the finest in the country, renowned for its cuisine, wine, service and romantic character. It is a member of Relais & Chateaux and has received many other honors.

Recipes from the chef:

  Patrick O'Connell's Rhubarb Pizza
  Rainbow Trout in a Potato Crust

TOP OF PAGE



The Inn at Little Washington
Main & Middle Streets
Washington, VA
(540) 675-3800




Kazuhiro Okochi

Kazuhiro Okochi has gained fame as not only as a traditional sushi chef, but also as a modern, American chef inventing new variations. His menu offers “free-style Japanese cuisine,” and his small, spare restaurant, Kaz Suishi Bistro, often makes the top 10 lists of favorite Washington restaurants.

TOP OF PAGE



Kaz Sushi Bistro
1915 I Street NW
Washington, DC
(202) 530-5500
link to website




Brian Patterson

Brian Patterson is Hospitality Manager for the American Medical Association. He supervises the daily operations of a restaurant- style kitchen and several elegant dining rooms. He also manages a private residence and conference center for the association. He is also a member of the faculty at his alma mater, L’Academie de Cuisine in Bethesda, Md.

TOP OF PAGE



American Medical Association
10414 Amherst Avenue
Washington, DC
(202) 789-4596




Denise & John Pearson

The Flint Hill Public House is a historic restaurant and inn on five acres in the green, rolling countryside of Virginia’s Rappahannock County. Denise and John Pearson offer traditional foods served with a contemporary flair, using native Virginian products whenever possible. The emphasis is on seasonal foods, often homegrown and organic, complemented by fresh herbs, oils, vinegars and sauces.

TOP OF PAGE



Flint Hill Public House
675 Zachary Taylor Highway
Flint Hill, VA
(540) 675-1700
link to website




Nora Pouillon

Nora Pouillon is Chef/Owner of two popular Washington restaurants and a pioneer in the use of organic food. For two decades, her internationally- known restaurant, Nora, has been praised for its multi-ethnic, organic cuisine. In April 1999, it became the first certified organic restaurant in the country. Her second restaurant, Asia Nora, serves uniquely interpreted dishes from across Asia.

Recipes from the chef:

  Nora Pouillon's Roasted Butternut Squash Soup with Toasted Seeds
  Belgian Endive, Mache, Beets and Apple with Walnuts and Sherry Vinaigrette
  Baked Apples with Raisin-Nut Stuffing and Caramel Sauce

TOP OF PAGE



Nora
2132 Florida Avenue
Washington, DC
(202) 462-5143
link to website

Asia Nora
2213 M Street NW
Washington, DC
(202) 797-4860
link to website



Fred Przyborowski

Chef Fred Przyborowski divides his time between Ardeo and its new sister wine bar, Bardeo. Born in Buffalo, NY, Chef Fred grew up in sunny southern Florida. Fred began his DC career at Restaurant Nora, moving on to Ardeo, where he has been the chef for four years. Fred focuses on fresh, seasonal and local ingredients. Though he has a strong traditional French base, his cooking style is influenced by Asian, Mediterranean and American cuisine. With the addition of Bardeo, Chef Fred hopes to continue impressing customers with his fantastic presentation and unique recipes.

Recipes from the chef:

  Rhubarb Soup with Almond Bisquit and Mango Sorbet
  Ahi Poke Tuna with Coconut Rice and Cilantro Emulsion

TOP OF PAGE



Ardeo
3311 Connecticut Ave. NW
Washington, DC
(202) 244-6750
link to website

Bardeo
3309 Connecticut Ave, NW
Washington, DC
(202) 244-6550



Damian Salvatore

Chef/Owner Damian Salvatore has fashioned a New American restaurant focused on simple ingredients presented with flair. A graduate of L’Academie de Cuisine, Chef Salvatore trained under Bob Kinkead before establishing his reputation for an eclectic style and flawless cooking at Tahoga. At Persimmon, Damian creates elegant, irresistible food that wins rave reviews.

TOP OF PAGE



Persimmon
7003 Wisconsin Avenue
Bethesda, MD
(301) 654-9860




Jim Swenson

The National Press Club has been a Washington institution for nearly a hundred years, counting journalists and 17 U.S. presidents among its members. Chef Jim Swenson has set a new culinary standard, pairing fresh organic produce and fine meat, poultry and seafood in imaginative ways. In addition to a bustling lunch and dinner service, there is a monthly wine lovers dinner.

TOP OF PAGE



National Press Club
529 14th Street, NW
Washington, DC
(202) 662-7500
link to website




Geoff Tracy

Geoff Tracy has spent his career alternating between kitchen and dining room. His titles over the years have included fry cook, waiter, host, maître d', sauté cook, busboy, general manager, and sous chef. He graduated from Georgetown University in 1995 with a degree in theology. He then went on to graduate first in his class at the Culinary Institute of America in Hyde Park, NY. The original Chef Geoff's opened in June of 2000. Two years later, Geoff opened Chef Geoff's Downtown. Geoff oversees both kitchen and dining room operations as well as managing the concept, marketing, accounting, and finances of Chef Geoff's.

TOP OF PAGE



Chef Geoff's
3201 New Mexico Ave, NW
Washington, DC
(202) 237-7800
link to website

Chef Geoff's Downtown
1301 Pennsylvania Ave, NW
Washington, DC
(202) 464-4461
link to website



John Wabeck

A native of Maryland's Eastern Shore, Chef Wabeck received his classical training at the Culinary Institute of America (CIA) in Hyde Park, NY. A veteran of the DC restaurant scene, Chef Wabeck is back east after spending time in California's wine country as executive chef at Brix in Yountville. Within a year of returning to Washington, DC, to open the bar and lounge for Hotel Rouge and Topaz Hotel, Executive Chef John Wabeck was tapped to open Firefly, an American bistro in the heart of Dupont Circle. At Firefly, Wabeck has the distinct pleasure of not only designing the menu but also handpicking the eclectic wine list to pair with his cuisine. Wabeck calls Firefly, "A neighborhood place for people to enjoy great food and wine every day." The menu draws on classic American favorites and features fresh, seasonal ingredients inspired by the cuisines of the world. Both the Restaurant Association of Metropolitan Washington and STARCHEFS.COM have named Chef Wabeck a "Rising Culinary Star".

Recipes from the chef:

  Quinoa-Barley Salad
  Seared Shrimp with Pea Shoots, Grilled Eggplant and Tahini-Garlic-Parsley Emulsion

TOP OF PAGE



Firefly
1310 New Hampshire Avenue, NW
Washington, DC
(202) 861-1310
link to website




Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!


privacy policy Submit




 



FoodFit is a part of HealthCentral
© 1999- The HealthCentral Network, Inc., Copyright All Rights Reserved. Privacy Policy and Terms of Use