Chefs
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Mike Isabella - Chef of Zaytinya - 2 Mar 2010
In March 2007, Mike Isabella started at Zaytinya. Just a few months later, the hip downtown mezzethes restaurant won a RAMMY award. read more...
Simon Njiki-Nya - chef of Bistro Lepic - 16 Feb 2010
Bistro Lepic is the kind of neighborhood restaurant Parisians are used to on every street corner. The waiter recognizes you if you come more than once. The food is honest and well-priced. And you're not pushed to gobble and go. While many Washingtonians rush to the new crop of French brasseries downtown, Bistro Lepic has been a quiet magnet on Wisconsin Avenue for the past 15 years, drawing those who know that there's more to a French menu than steak frites and mussels done six ways. read more...
Abdel Hash Housh - Chef of Neyla - 3 Feb 2010
Twice a week, before coming into his restaurant, Neyla chef Abdel Hash Housh would squeeze in time for classes in English at the Washington Literary Council. read more...
Wesley Morton - chef of AGAINN - 27 Jan 2010
It's a little disconcerting for a Brit to be sitting at the bar of a bistro brasserie in Washington listening to its American chef enthuse about bangers-and-mash, cock-a-leekie, and the best kind of potato topping for a shepherd's pie. But a conversation with Wesley Morton, chef of the New York Ave NW gastropub AGAINN heads down those avenues with side trips into discussions of his favorite watering holes in London.
When he was hired to head the kitchen he and owner Mark Weiss agreed it was vital to spend time in the British capital to see what was happening in contemporary English kitchens for themselves. read more...
Hisao Abe - Owner-chef of Kotobuki - 30 Dec 2009
Chef Hisao Abe, who owns Kotobuki on MacArthur Boulevard, learned the art of sushi-making after years of watching, sniffing, tasting. read more...
Todd Wiss - owner chef of Radius - 3 Dec 2009
If you call your rescue Pit Bull terriers Barley and Hops, you're probably people with a respect for good beer. But for Todd Wiss, owner-chef with his wife Nicole of Radius in Mount Pleasant, the naming of their beloved dogs is only a small indication of their commitment to the good things in life. read more...
Dean Gold - owner chef of Dino - 24 Nov 2009
Don’t expect to find food cooked 'sous vide' or any molecular gastronomy at Dino. It’s not the way Dean Gold, owner-chef of this Cleveland Park Italian restaurant, likes to eat. He prefers the honest food he eats now that the friends he's made on visits to Italy no longer try to impress him with meals at fancy restaurants.
And don't expect in Gold a graduate of the Culinary Institute of America. Gold came to his restaurant via a massive heart attack. read more...
Rodney Scruggs - Chef of The Occidental - 18 Nov 2009
Rodney Scruggs started as a line cook at the Occidental in 1980, when he was 17. He moved on to work with some of the area's top chefs. But after two decades away, he returned a while back to the venerable restaurant as executive chef. read more...
Rob Klink - Chef of Oceanaire - 11 Nov 2009
Rob Klink, executive chef and operating partner of The Oceanaire Seafood Room, would rather be fishing - but with an eye to conservation. read more...
Savino Recine - Owner-chef of Primi Piatti - 4 Nov 2009
Savino Recine, owner chef of Primi Piatti, doesn't just have a magical touch with Italian food. He can also magically open a bottle of wine and bend your cutlery without touching either. read more...
Bernard Grenier - Owner-chef of Bistro D'oc - 21 Oct 2009
Bernard Grenier opened Bistro D’Oc after leaving La Miche in Bethesda. Eating there is an extension of any summer holiday in France and a comfort when the cold weather sets in. read more...
Joe Raffa - Chef of Oyamel - 14 Oct 2009
Joe Raffa left the U.S. Government Accountability Office to become a chef. He now heads Oyamel, where he serves up to 40 grasshopper tacos a day. read more...
Janis McLean - Chef of The Morrison-Clark Inn - 23 Sep 2009
Janis McLean, the Morrison-Clark Inn’s executive chef, ran away from a good, steady corporate job that she’d held for seven years to cook, even though years before she had discovered that “cooking for others isn’t as easy as it looks.” read more...
Bo Palker - Chef of Vinifera - 16 Sep 2009
It wasn't enough for Bo Palker, as a teenager growing up in Vermont, to work in one kitchen. The executive chef of Vinifera Wine Bar & Bistro, studying culinary arts at a vocational school, took a job in two Burlington eateries. read more...
Kaz Okoshi - Owner-chef of Kaz Sushi Bistro - 6 Sep 2009
Once Kaz Okochi completed the fine arts course in Oklahoma he had come from Japan to the U.S. to take up, he headed home to enroll in the prestigious Tsuji Culinary Institute in Osaka. When he told its career counselor he'd like to cook in America, the counselor suggested he focus on becoming a sushi chef. read more...
Christopher Willis - chef of POSH - 5 Aug 2009
The sign outside POSH, the self-styled Restaurant and Supper Club, gives a list of clothing unacceptable inside. It includes, "Athletic wear; Sweat or sports jerseys; MC colors; Excessively baggy clothing (tucks-ins not permitted); Plain white t-shirts (short or long sleeve); Sleeveless t-shirts; Construction boots; White sneakers; Headgear; Chains; Ripped or soled clothing."
Executive chef Christopher Willis says it's in appreciation of his diners who tend to get dressed up to come in. When you're looking good, it's a shame if someone else isn't bothering. read more...
Nosh Notes: Turkish restaurants - 5 Aug 2009
This web site doesn't cover many restaurants. But the following come highly recommended by a number of Turkish eatWashingtonians. They should know. And summertime is the perfect season for this kind of food. read more...
Nosh Notes: Crabs & clams - 5 Aug 2009
Crabs and clams are a local treat worthy of serious foodie consideration. Where to observe - and experience the treat. read more...
Ryan Morgan - Chef of Art & Soul - 3 Aug 2009
(Travis Timberlake is now Excutive Chef at Art & Soul, where he has been, since its opening, Chef de Cuisine.)
When Ryan Morgan sits down for interview at a table in Art & Soul of which he is Executive Chef, he picks up the small rectangle of tile under the knife and brandishes it with a certain satisfaction. "We don't have cloths. So the silverware was spinning around. I went to Home Depot, got some tiles, had them sliced up. Now there's no problem. And it looks pretty cool." Yup. It does. Trick worth borrowing. read more...
Aviva Goldfarb - solving your daily dinner dilemmas - 22 Jul 2009
When Aviva Goldfarb's children were still quite small, she had a lightbulb moment. She realized that if she compiled a weekly menu and a complete shopping list to go with it, she would be buying herself a more stress-free life that would give her extra free time with her son and daughter. "It didn't feel natural to me. But I decided I would start planning ahead before I went to the grocery store. I couldn't believe how much easier it made everything!"
She told her friends, sharing her planning details with them. Then one day in 2003 Goldbarb thought, Hey, wait a minute. I'm a self-published author. The internet is taking off. Maybe I can turn this into a business. And The Six O'Clock Scramble was born. read more...
In March 2007, Mike Isabella started at Zaytinya. Just a few months later, the hip downtown mezzethes restaurant won a RAMMY award.
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Olives
Mike Isabella - Chef of Zaytinya
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Plaza Market
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