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| Jose Ramon Andres |  | | | |
| 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:
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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
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| Jeff Buben | | | | |
| Ann Cashion | | | | |
| 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.
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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
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| Todd English | | | | |
| Todd Gray | | | | |
| 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.
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Friends & Food International Inc.
1707 Taylor Street, NW
Washington,
DC
(202) 726-4616
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| Greggory Hill | | | | |
| Bill Jackson | | | | |
| Kate Jansen | | | | |
| Bob Kinkead | | | | |
| John Koltisko | | | | |
| Brian McBride | | | | |
| Susan McCreight-Lindeborg | | | | |
| Patrick O'Connell | | | | |
| Kazuhiro Okochi | | | | |
| Brian Patterson | | | | |
| Denise & John Pearson | | | | |
| Nora Pouillon | | | | |
| 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:
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Ardeo
3311 Connecticut Ave. NW
Washington,
DC
(202) 244-6750
link to website
Bardeo
3309 Connecticut Ave, NW
Washington,
DC
(202) 244-6550
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| Damian Salvatore | | | | |
| Jim Swenson | | | | |
| 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.
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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
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| 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:
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Firefly
1310 New Hampshire Avenue, NW
Washington,
DC
(202) 861-1310
link to website
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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
