Chefs
2010 Participating Chefs & Restaurants
- Henry Adaniya hank's haute dogs, Honolulu
- Graham Elliot Bowles graham elliot, Chicago
- Josiah Citrin Mélisse Restaurant, Santa Monica
- RJ Cooper Vidalia, Washington DC
- Roberto Donna Galileo III, Washington DC
- Massimo Fabbri Ristorante Tosca, Washington, DC
- Elizabeth Falkner Citizen Cake and Orson, San Francisco
- Daniel Giusti 1789 Restaurant, Washington, DC
- Damon Gordon Plume of The Jefferson, Washington, DC
- Mike Isabella Zaytinya, Washington, DC
- Paul Kahan Blackbird, Chicago
- Katherine Kallinis & Sophie LaMontagne Georgetown Cupcake, DC
- Haidar Karoum Proof Restaurant, Washington, DC
- Gerry Klaskala Aria, Atlanta
- Tiffany MacIsaac Birch & Barley and Churchkey, Washington, DC
- Brian McBride Blue Duck Tavern, Washington, DC
- Brett McKee Oak Steakhouse, Charleston, SC
- Clayton Miller Trummer's on Main, Clifton, VA
- Bryan Moscatello Zola Wine & Kitchen, Washington, DC
- David Myers Sona, Comme Ça, Pizzeria Ortica Los Angeles
- Niel Piferoen Locolat, Washington, DC
- Jacques Poulain Cacao Fine European Chocolates, Washington, DC
- Santanna Salas Bourbon Steak, Washington, DC
- Rodney Scruggs Occidental Grill & Seafood, Washington, DC
- Barton Seaver Blue Ridge Restaurant, Washington, DC
- Geoff Tracy Chef Geoff's, Washington, DC
- Jeff Tunks Acadiana, Ceiba, DC Coast, PassionFish, TenPenh, Washington, DC
- David Varley Bourbon Steak, Washington, DC
- Bryan Voltaggio VOLT, Frederick, MD
- Ed Witt Morso, Washington, DC
Henry Adaniyahank's haute dogs, Honolulu
Henry Adaniya is most noted for being at the forefront of contemporary cuisine as an important developer of extraordinary chefs at his former restaurant Trio in Evanston, Illinois which opened in 1993. In a dramatic career change, he closed Trio in 2006 to follow a lifelong dream of moving to Honolulu, Hawaii to open, of all things, a hot dog stand. His move is in part historical. The family moved from Hawaii to the mainland in 1954 just before Henry was born. Adaniya’s returning to Hawaii is in part his family’s history being reborn. Having achieved the pinnacle of fine dining, he leaves that behind (for now) to establish an innovative gourmet hot dog concept of impeccable quality, creativity and service. Over the twelve spectacular years with Trio he consistently garnered top ratings while cultivating some of the most successful celebrity chefs in the country: Grant Achatz, is now chef/owner of Alinea which is considered by Gourmet Magazine as the top restaurant in the country; Chefs Rick Tramonto and Gale Gand of luxurious TRU; Chef Shawn McClain nationally recognized for created Spring, Green Zebra and Custom House. All are a testament to Adaniya’s flair for launching culinary trends in America. In 2004, Trio became one of thirteen restaurants in North America to receive a Mobil Five-Star rating.
His talent as a restaurateur was unquestionably confirmed. Perhaps even more importantly, all of the chefs and former chefs at Trio unanimously agreed that their growth as culinary artists and their enormous success were due in large part to Adaniya’s intelligent guidance at a formative stage in their career.
Graham Elliot Bowles2010 Heart's Delight Chefs Chair
graham elliot, Chicago
Growing up a ‘Navy Brat,’ Chef Graham Elliot Bowles became a citizen of the world at a young age with food experiences from the Philippines to Hawaii, and California to Maryland. His love of “all things food,” opened his eyes to the restaurant way of life. He graduated from Johnson & Wales University, and moved to Dallas to study Southwestern cooking and fine dining. He then traveled to Chicago and worked with acclaimed Chef Charlie Trotter and Chef Rick Tramonto at TRU Restaurant. After TRU, Bowles moved to Avenues at The Peninsula Chicago, which received the coveted Four-Star rating from Chicago Tribune, Chicago Sun Times, Chicago Magazine, Chicago Social, and North Shore Magazine, Bowles the youngest chef in the U.S. to receive the title of “Four-Star Chef.” Early on, Chef Bowles received attention from national media attention, such as “Top Ten Best New Chefs in America” from Food & Wine magazine, a nomination for the Beard Foundation’s ‘Rising Star Chef of the Year Award’ in both 2006 and 2007, and the nomination for the Beard category “Best Chef Great Lakes” in 2008. Bowles has also appeared on “Iron Chef America” against Iron Chef Bobby Flay and the “Today Show.”
In March 2008, Bowles left Avenues to open the eponymous graham elliot in Chicago. Finally on his own, the tattoo covered Chef decided to open Chicago’s first “bistronomic” restaurant, in which he juxtaposes four-star cuisine with humor and accessibility. He did away with the old world of dress codes and tuxedoed servers and replaced it with hip music, dynamic gastronomy, and a lively relaxed atmosphere.
Any New Year's Resolutions for 2010?
To attain a higher level of spiritual consciousness, become a better husband and father.
What's the biggest mistake you made when you were a new chef?
I'd say I focused too intently on the artistic part of the culinary world, and I wish I had spent more time and energy on learning more fundamentals and techniques.
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Josiah Citrin
Mélisse Restaurant, Santa Monica
Mélisse in Santa Monica is a consistent favorite of locals and food critics, garnering Zagat’s #1 Rating for Top Food and Winning Wine List in the Los Angeles area for 2006. Mélisse takes top honors under the direction of noted Chef/Owner Josiah Citrin, whose Contemporary American Cuisine is based on classical French technique, using new and innovative ingredients and methods. The menus reflect seasonal and specialty items, carefully selected and intricately prepared. The service and décor are 
impeccable, yet comfortable. A Mobil Travel Guide 4 Star recipient five yearsrunning and winner of the Wine Spectator Best Award of Excellence, Mélisse is well known for its high quality of food and service. Chef/Owner Josiah Citrin invites you to visit the restaurant and allow him to provide you with Santa Monica’s most exclusive dining experience.
What's the biggest mistake you made when you were a new chef? Touching a hot pan with a wet towel
Who do you most admire?
Abraham Lincoln
R.J Cooper Vidalia, Washington, DC
As a teen growing up in suburban Detroit, RJ Cooper imagined himself a rock star chef playing in the kitchen with his mother and Sicilian grandmother who made everything from scratch. Knowing early that the culinary world was his calling, Cooper attended The Culinary School at Kendall College in Illinois, working with chefs including Jean Joho, Tony Mantuano and Jean Banchet. After graduation Cooper moved to Atlanta to work with Daniel Schaffhauser at The Ritz Carlton, Atlanta, Guenter Seeger at The Buckhead Ritz Carlton, and Gilbert LeCoze at Brasserie LeCoze. From here, Cooper went on to work with Eric Ripert at Le Bernardin. The time was invaluable for Cooper, teaching him how to get down and dirty with his staff in true Ripert style. In the late 1990’s, Cooper moved to Washington D.C., working at New Heights and Toka Café before joining Vidalia in 2004 as chef de cuisine. Jeffrey Buben mentored Cooper, teaching him the fundamentals of business and keeping systems in place. Cooper’s Modern American philosophy shines through in dishes like Truffled Heirloom Potatoes with Garlic Cream, Crispy Pork Belly and Juniper-Infused Sea Salt, Smoked La Belle Farm Foie Gras with Toigo Orchard Cherry Puree and Minus 8 Vinegar, where Cooper uses a delicate hand to transform ordinary products into composed and elegant dishes. While keeping things fresh and modern with a flavored salt, it’s clear from the juniper-scented salt, reminiscent of a classic French cure, and the smooth-as-silk garlic cream, that Cooper’s knowledge is grounded in the fundamentals of classic French cooking. In 2006 he was named rising star chef by starchefs.com and in 2007, Chef Cooper won the prestigious Best Chef Mid Atlantic by the James Beard Foundation, nominated for Best Chef by the RAMW with restaurant nominations for Best Restaurant RAMW and won for Best Restaurant AOL.
What is the greatest culinary invention?
Gas!!!!
What did your last text message say?
Yes Dear.
Roberto DonnaGalileo III, Washington DC
Born in the Piedmont region of Italy, Roberto Donna arrived in Washington, DC at the age of 19 with almost a lifetime of cooking school education from his native Torino and throughout Europe. On October 31, 1984, he opened Galileo and gained a strong following in the DC area. The addition of his Laboratorio and Osteria has made Chef Donna’s restaurant a destination for those seeking the best in Italian cuisine. Wine Spectator called Galileo one of the “10 Best Italian Restaurants in America,” and has honored Chef Donna with its Grand Award of Excellence for Galileo’s comprehensive wine selection since 1997. Among the many accolades bestowed upon Chef Donna one of the most notable came in 1996 when Galileo was named one of the twenty finest Italian restaurants in the world by the President of Italy. Roberto is an active supporter of the DC Central 
Kitchen, the American Institute of Wine & Food, Share Our Strength and The James Beard Foundation, and numerous other charitable organizations.
Elizabeth FalknerCitizen Cake and Orson, San Francisco
With her spiky platinum hair and unstoppable creativity, Elizabeth Falkner has become one of the most recognizable faces of the Bay Area culinary world, on the Food Network, Bravo and beyond. She has been a frequent judge on Top Chef, and a competitor on Iron Chef America, and most recently a contestant on Top Chef Masters, as well as Food Network Challenge. She has also been featured on Tyler's Ultimate with Tyler Florence, Martha Stewart Living, and more. Citizen Cake, her first restaurant, began as a retail bakery in 1997. After three busy years, Falkner expanded it into an elegant restaurant, bar, and patisserie. Before starting her own business, Falkner was an acclaimed pastry chef at Rubicon, working with chef Traci Des Jardins. Prior to Rubicon, she honed her craft in the kitchens of Masa's and Elka. Citizen Cake has scooped up numerous commendations from both local and national media, including Best Dessert for the past three years from 7x7 magazine. Orson, her second restaurant, has been awarded a recommendation by Michelin in 2007 and 2009. Throughout her career, Falkner has been both a leader and a mentor to many other chefs, working closely with Les Dames d'Escoffier and Women Chefs & Restauranteurs (WCR), who awarded her their Golden Bowl for Pastry in 2003. She has been named "Best Pastry Chef" by San Francisco magazine and a Rising Star Chef by the San Francisco Chronicle. Bon Appetit magazine hailed her as one of America's 10 top pastry chefs in 2003, and named her Pastry Chef of the Year in 2006. In 2005, she was nominated for the pastry chef of the year award by the James Beard Foundation. 
Any New Year's Resolutions for 2010?
More workouts
Who do you most admire?
Nancy Silverton and Michael Richard
Massimo FabbriRistorante Tosca, Washington, DC
Executive Chef Massimo Fabbri grew up in Monsummano Terme, 30 miles Northwest of Florence, Italy. As a boy, he aspired to become a chef, enrolling himself at the age of 14 at the hotel school at the Alberghiera F. Martini (famously located in nearby Montecatini Terme). Within a year, Massimo was working at the 4-star Parma & Oriente hotel. After graduation, Massimo accepted a position in London at the Tuscan restaurant L’Ombrello, where he discovered his passion for sharing his culture and cuisine. In 2001, Massimo fulfilled another dream when he moved to America, immediately joining Tosca’s current managing partner, Paolo Sacco, at Terrazza. When Sacco opened Tosca late that year, Massimo joined him, and spent a year working alongside Chef Cesare Lanfranconi, gaining appreciation for simple, yet elegant, dishes crafted from locally grown products. While his time at Tosca afforded Massimo new perspectives on food, he returned to his native Italy in 2002. For almost two years, he delighted patrons in several upscale hotels in Montecatini Terme and villas in Florence with his Tuscan specialties. Fortunately for Tosca, Massimo returned to Washington in 2004. Enthused by his time in Italy, he re-dedicated himself to Tosca’s kitchen and clientele, enhancing Tosca’s reputation as one of the most prestigious restaurants in our nation’s capital. As Executive Chef, Massimo enjoys opening his kitchen to customers, and takes exceptional pride presenting his unique, multi-course meals to those lucky few who reserve the restaurant’s kitchen table. In December of 2008 Massimo, along with Tosca owner Paolo Sacco, opened a new restaurant, Posto. Posto is a simple and rustic trattoria located in the Logan Circle neighborhood. Massimo, married to Alexis, currently lives in Washington, D.C.
What did your last text message say?
…It was really, really scary!
Can you fake any accents?
Nope, I already have one myself.
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Daniel Giusti
1789 Restaurant, Washington, DC
Daniel Giusti is executive chef of the historic 1789 Restaurant (1226 36th Street, NW, in Georgetown), dubbed “one of the best restaurants in the nation’s capital,” by The Washington Post and Washingtonian. In March 2009, Giusti was nominated for Rising Culinary Star by the Restaurant Association of Metropolitan Washington. Giusti honed his culinary skills at some of Clyde’s Restaurant Group’s most notable restaurants, including the original Clyde’s of Georgetown where he began his culinary career at age 15 as a prep cook. Giusti plans to continue the creative approach of 1789 Restaurant’s concept, which combines simple, traditional cooking methods, highlighting the flavors and integrity of the region’s best ingredients. Chef Giusti worked as chef de partie at Restaurant Guy Savoy in Las Vegas from August 2007 to May 2008. Prior to this position, he served as sous chef under former 1789 Restaurant Chef Nathan Beauchamp from January 2007 to August 2007. Chef Giusti earned a culinary degree from the Culinary Institute of America in 2004, and conducted an externship under critically acclaimed chef Charlie Palmer at Aureole in New York. From April to August 2004, Giusti also spent time in Jesi, Italy, where he took additional culinary classes with a Slow Food program to become a master of regional Italian cooking and further his involvement with the Slow Food movement. Born in New 
Jersey, Giusti enjoys spending his free time playing soccer and traveling throughout Europe with family and friends.
Any New Year's Resolutions for 2010?
Stop eating so many hot dogs
What did your last text message say?
Brutskis
Damon GordonPlume at the Jefferson Hotel, Washington, DC
Damon Gordon, whose trend-setting restaurants have added cachet to some of the nation’s most illustrious hotels, is The Jefferson, Washington, DC’s executive chef. The award-winning chef will head the kitchens of Plume, the fine dining restaurant that will make its debut when The Jefferson re-opens summer 2009 as Washington’s best small luxury hotel. Gordon’s position marks his return to the East Coast after a two-year turn in San Diego as executive chef of the critically acclaimed Damon Gordon’s Quarter Kitchen at The Ivy Hotel. His culinary artistry earned the restaurant “Best of Award of Excellence” from Wine Spectator. Prior, Gordon built an impressive resume as executive chef of several leading restaurants including Manhattan’s Ono at Hotel Gansevoort, as well as Miami’s Blue Door at the Delano hotel. A native of England, Gordon honed his culinary skills in London’s finest kitchens, including Ian Schrager’s Saint Martin’s Lane as well as the three-Michelin-starred Waterside Inn in the Berkshire countryside. Plume, located beneath a vaulted skylight, is destined to be one of the finest restaurants in the capital, catering to Washingtonians in the know. A 360-degree mural on 
hand-painted silk will surround guests in scenes from Monticello, while private nooks and a fireplace will create a discreet, cozy dining environment. For a memorable dining experience, a chef’s table in the kitchen will evoke the sense of dining in a French country kitchen and a Private Cellar with plaster groin-vaulted ceilings, will convey The Jefferson’s extensive wine list featuring more than 1,000 labels.
Who do you most admire?
My Mother…The most complete person in the world.
Why would I? I have the best one
Mike IsabellaZaytinya, Washington, DC
Mike Isabella earned an associates degree in culinary arts at the New York Restaurant School and has several years of industry experience including three years working for Stephen Starr's Philadelphia restaurants. He worked as executive sous chef with James Beard Award-winning Chef Marcus Samuelsson at Washington Square, and as a sous chef at El Vez and Alma de Cuba, the modern Latin restaurant which received accolades from Conde’ Nast Traveler as one of the “Top 50 Restaurants.” Most recently Mike was
chef de cuisine at Kyma, the award-winning Greek seafood restaurant in the exclusive Buckhead neighborhood of Atlanta. Zaytinya serves an extensive array of various hot and cold mezze “little dishes” reflecting the rich regional diversity of classical and contemporary Greek, Turkish and Lebanese cuisine.
What's the biggest mistake you made when you were a new chef?
I didn't pause to enjoy the experience
Who do you most admire?
My wife, for dealing with me.
Paul KahanBlackbird, Chicago
Executive Chef/Partner Paul Kahan has become the nationally recognizable face for a new guard of Chicago chefs. With an ever-growing list of international accolades for Blackbird, The Publican, avec and Big Star, Kahan was honored by his selection as a James Beard nominee for Outstanding Chef in 2007 and again in 2009, as well as earning the title of James Beard Best Chef of the Midwest in 2004.Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has earned the praise of many who claim him to be one of America's most influential working chefs. In 1999, shortly after Blackbird opened, Food & Wine placed Kahan on its Best New Chefs list, recognizing his highly individual approach to cooking and the talent that Chicago diners have celebrated for years. Years of accolades and awards followed until, in 2007, Kahan was honored with a nomination for James Beard Outstanding Chef, an amazing achievement for a chef from a small restaurant without a cookbook or TV show to promote his name nationally. He earned his 
nomination by working five days a week in the kitchen with "his guys," commuting year-round on his bicycle.
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Katherine Kallinis & Sophie LaMontagneGeorgetown Cupcake, Washington, DC
Georgetown 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 Sophie opened Georgetown Cupcake in February 2008 as DC’s first and only cupcakery.
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Haidar Karoum Proof Restaurant, Washington, DC
Haidar Karoum is the Executive Chef of Proof, the 120-seat wine-centric restaurant, featuring modern American cuisine. A Washington, DC native, Chef Karoum traveled extensively throughout Europe with his family, becoming familiar with different foods and cultures at a young age. He was captivated by the culinary world, finding inspiration not only in noteworthy gastronomy havens, such as Harrod’s food hall, but also at home. His Lebanese father, an excellent cook, instilled in him a love for Mediterranean flavors which, in turn, has influenced Chef Karoum’s menu at Proof. Chef Karoum attended the Culinary Institute of America (CIA), completing an extended externship at Michel Richard Citronelle before graduating in 1995 with his associate’s degree in culinary arts and later with his bachelor’s degree in culinary management. In 1998, Chef Karoum joined Restaurant Nora as Sous Chef for restaurateur Nora Poullion. Poullion’s dedication to local and organic produce greatly influenced Chef Karoum’s cooking. After a two-year stint at Restaurant Nora, including a promotion to Chef de Cuisine, Chef Karoum became Executive Chef at sister restaurant, Asia Nora. In January 2007, Chef Karoum became Executive Chef of Proof, bringing with him the passion for locally grown and organically raised produce that he has developed throughout his career. Chef Karoum’s menu at Proof features 
clean, balanced dishes that depend upon on fresh, seasonal ingredients, farm-raised meats and Mediterranean and Asian influences to compliment the restaurant’s 1,200 bottle wine list.
Gerry KlaskalaAria, Atlanta
Gerry Klaskala has taken Atlanta by storm with his version of “slow food” and the stylish surroundings at Aria, where he showcases his creativity and commitment to the overall dining experience. With 25 years of cooking under his belt, Klaskala creates sophisticated food while keeping a simple and direct style, which has earned his contemporary American cuisine national acclaim. While he heads up the kitchen at Aria, Klaskala’s influence is also found at Canoe, which he owns with partners of We’re Cookin’ Inc. Both restaurants are distinct in concept, yet very similar in popular appeal. Prior to beginning work on Canoe in 1995, Klaskala was the chef and managing partner at Buckhead Diner, one of Atlanta’s highest volume restaurants. He helped launch Buckhead Diner after managing the start-up of 45 South in Savannah. The prodigy art student began cooking at age 15, abandoning his professional aspirations in the art world for another passion – culinary artistry – and graduated with honors from the Culinary Institute of America. A recognized spokesperson for his industry, Klaskala is frequently sought by local and national media outlets as an authority on American cuisine. He has appeared on NBC’s “Today” show, “Live with Regis and Kathie Lee,” and CNN, among others. Klaskala and Aria have been recognized in Bon Appetit, Gourmet, Food & Wine, Esquire magazine and The New York Times. He often represents Atlanta in culinary events across the country such as the American Heart Association’s Heart’s Delight fundraiser in Washington D.C. and the Great Chefs of the South event in Beaufort, North Carolina. Additionally, Klaskala is an active participant in charity functions including the High Museum Wine Auction and the Liver Foundation’s Flavor of Atlanta.
American-influenced French and Northern Italian and echoes her commitment to organic,locally grown, seasonal ingredients.
Who do you most admire?
My wife, Sally
What would your last meal be and who would be there?
If I knew it was my last meal I probably wouldn't have much of an appetite.
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Brian McBrideBlue Duck Tavern, Washington, DC
The Blue Duck Tavern opened in June 2006 with an emphasis on the finest and freshest ingredients provided by regional farmers, artisans and producers, featuring cooking from Executive Chef Brian McBride. The restaurant’s expansive open kitchen is the central focal point, with its wood-burning oven and handsome Molteni range, and this innovative, dramatic setting was created by internationally renowned New York designer Tony Chi. Chef McBride conducted an extensive research trip abroad to study and capture the essence of the cooking methods that are the foundation for the menu at the Blue Duck Tavern. Research for this culinary concept took the chef on an international journey. First to Singapore, where he studied the open kitchens; to Tokyo where he experimented with wood-burning ovens and then to Zurich, to again work with a wood-burning oven and to design and execute a menu similar in concept to the menu of the Blue Duck Tavern. Additionally, Chef McBride continues his tenure as Park Hyatt Washington’s executive chef preparing seasonal cuisine for meetings and special events. Chef Brian McBride created award-winning cuisine at Melrose at the Park Hyatt Washington from 1987 to 2005. Melrose became a landmark in the nation’s capital, consistently ranked among the city’s and the nation’s top fine dining venues. Chef McBride earned a culinary degree from Johnson & Wales University in Rhode Island and obtained experience in restaurants throughout the world. Chef McBride was named “2003 Hotel Executive Chef of the Year” by the American Culinary Institute and received two nominations for “Chef of the Year” by the Restaurant Association of Metropolitan Washington (RAMW). Blue Duck Tavern has been honored with numerous awards, including “Best Restaurant in Northeast” in 2006 by Arrive magazine; one of the “Best 95 New Restaurants in the World” by Condé Nast Traveler in May 2007; one of the “Most Outstanding
Restaurants in 40 Cities Around the World” by Food & Wine in May 2007; and most recently one of the “100 Very Best Restaurants” in the January 2008 issue of Washingtonian magazine.
What is the longest you ever worked without a break in the kitchen?
Inauguration 2009, about 20 hours
What did your last text message say?
The jade ovens that I want are too expensive for my budget.
Tiffany MacIsaacBirch & Barley and ChurchKey, Washington, DC
Tiffany MacIsaac is the Pastry Chef at Birch & Barley and ChurchKey. In this role, MacIsaac creates innovative desserts to complement the cuisine at the beer-centric restaurant. MacIsaac’s creations at Birch & Barley include Sweet Cream French Toast with oatmeal ice cream and applewood bacon-infused caramel sauce and Chocolate and Peanut Butter Tart served with a milk sorbet and a whiskey-vanilla milkshake. MacIsaac is also responsible for the restaurant’s bread service, which includes rotating selection of freshly baked bread such as pretzel rolls and olive rolls. A graduate of the Institute of Culinary Education in New York City, MacIsaac has baked her way through the kitchens of several notable New York restaurants. She was most recently the pastry chef at Allen & Delancey, where she created imaginative desserts to complement the restaurant’s modern American dishes. MacIsaac was also responsible for the in-house bread program at the award-winning restaurant. Before joining Allen & Delancey, MacIsaac was the pastry chef at CRU restaurant in New York City, where she was in charge of the restaurant’s dessert menu, cheese plate and private party celebrations, including weddings and birthdays. The restaurant’s extensive dessert menu also included a nightly selection of more than 20 ice creams and sorbets. MacIsaac 
began her career as a pastry assistant at the busy Union Square Café in NY, under pastry chef Deborah Snyder. She has also worked at ILO and Tuscan Restaurant, both in New York.
Who was your favorite band in 1995?
I liked the Alanis Morissette album.
What did your last text message say?
Asking a Purveyer a price on cheese.
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Brett McKeeOak Steakhouse, Charleston, SC
Situated in a beautifully restored bank building dating to the 1850s, Oak Steakhouse serves refined Italian-inspired steakhouse fare, punctuated with both Southern and Italian classics. Guests will savor Chef Brett McKee’s sumptuous offerings, including steaks and chops rubbed with his espresso-bean laced seasoning, Veal Osso Bucco, Lobster Macaroni and Cheese and Brett’s Eggplant Parmesan. For those considering lighter entrees, Oak Steakhouse also offers an array of vegan and vegetarian dining options, including Portobello Mushroom Risotto and Gnocchi with Fresh Green Peas, Asparagus and Morel Mushrooms. To finish, few are able to resist a slice of Chocolate Indulgence, six layers of devil’s food cake, chocolate buttercream and ganache or the classic, Brett’s Mother’s Cheesecake. A full complement of Old and New World wines pair with the menu.
Specialty martinis and cocktails may also be enjoyed in theOak Steakhouse bararea, outfitted with rich chocolate brown leather banquettes, overlooking the glowing wine storage in the former bank’s vault – a fitting location for one of Charleston’s most treasured dining spots?
Clayton Miller Trummer's on Main, Clifton, VA
Clayton Miller comes to Trummer’s on Main after an extensive trek throughout the country working in some of the most prestigious kitchens. Chef Miller is a graduate of both Widener University’s hotel and restaurant management school in Philadelphia and Pennsylvania Institute of Culinary Arts in Pittsburgh. His first position came at The Ritz-Carlton Company in downtown Atlanta, a Mobile four-star and AAA five Diamond property. He then worked under Executive Chef Guenther Seeger at The Dining Room in The Ritz-Carlton Buckhead, near Atlanta, in which the property was awarded its first Mobil Five-Star rating. Executive Chef Joël Antunes later took over and took to mentoring Miller. He then worked under renowned Chefs Daniel Boulud at Daniel, and Floyd Cardoz at Tabla. Collectively, Miller spent three years under the tutelage and leadership of Antunes learning both French Technique and new flavor profiles. His career took him to the West coast, bringing him to famed The French Laundry in Yountville, California, for a year and a half, followed by Norman’s at The Ritz-Carlton Orlando, Grande Lakes working alongside Chef Norman Van Aken. The Pittsburgh native is Executive Chef of Northern Virginia’s newest fine dining locale, where Miller crafts his trademark Creative American cuisine focusing on simple, globally influenced fare. Near local farms, dairies and producers, Miller is feeling right at home on historic Main Street where he oversees the critically acclaimed Trummer’s On Main in Clifton, which has topped both the Washington Post and Washingtonian’s list of top dining destinations and earned top 10 most romantic restaurant in the country by Bon Appetit.
What was your "favorite" childhood injury?
Broken leg (5 years old)
What would your last meal be and who would be there?
Pork Buns at Momofuku Ssam Bar in NYC
Bryan Moscatello Zola Wine & Kitchen, Washington, DC
In February 2009, Dan Mesches, CEO of Stir Food Group, announced the promotion of Bryan Moscatello to executive chef of Stir Food Group/Partner overseeing the kitchens at Zola, Spy City Café and the special events and catering efforts at the International Spy Museum in popular Penn Quarter. In his expanded role with Stir Food Group, Chef Moscatello has brought Zola’s menu to the next level, showcasing straightforward American cuisine with a creative twist. Bryan also coordinates menus for the event space at Zola Wine & Kitchen, a 3,400 square-foot wine shop and chef’s test kitchen which opened December 2008 and offers cooking classes and private event opportunities. He also spearheaded the menu development for the company’s new Italian concepts, Potenza Trattoria, Potenza Bakery and Potenza Wine, which opened at 15th and H Streets, NW in March 2009. Moscatello spent a month working in various kitchens throughout Italy honing his skills in preparation for this authentic Italian showplace. Moscatello is also sourcing for Stir Food Group by working 
directly with the Virginia Department of Agriculture to introduce local products from Shenandoah Valley and Southwest Virginia farms into Zola, Zola Wine & Kitchen and Potenza. By the end of 2009, Stir Food Group pledged to source 50% of all products served from local farms which are raised specifically for the restaurants including beef, lamb, pork, veal and eggs. The commitment is a large one as Zola on average serves over 150,000 patrons per year, within its dining room, popular bar and expansive private event venues.
David Myers Sona, Comme Ça, Pizzeria OrticaLos Angeles
David Myers’ impassioned quest for spontaneity, perfection and perpetual fluidity has been well served by his innate ability in the culinary arts. As a college student of International Business who spent more time experimenting in the kitchen than studying for his classes, Myers realized he was destined for another career and quickly secured a position at Charlie Trotter’s in Chicago. Attentive to Myers’ natural talent and promise, Chef Trotter sent his young protégé to Reims, France to work in his three Michelin-starred restaurant Les Crayères. Upon returning to the United States, Myers worked under Chef Daniel Boulud at Restaurant Daniel in New York and then in Los Angeles, as Executive Sous Chef at Joachim Splichal’s Patina. In 2002, Myers opened his own restaurant, Sona in Los Angeles. Sona has received a Michelin star, the Wine Spectator Grand Award for 2006-2008, listed as a place to dine before you die from O: The Oprah Magazine and a five star rating from Angeleno in April 2007. In October of 2007, Myers opened his second restaurant, Comme Ça, a stylish French brasserie in West Hollywood and most recently Pizzeria Ortica in January of 2009, his first Italian concept restaurant, in California’s Costa Mesa shopping and arts district. Later this year, he will open Ortica, a refined Italian restaurant, in Los Angeles and a second Comme Ça. Myers will also open Comme Ça Bakery, offering his popular artisanal breads and pastries to the public while supplying his growing restaurants and an increasing number of wholesale clients. Myers’ culinary capabilities have garnered much attention in the media and culinary industry. He was one of Food & Wine Best New Chefs in 2003, and Angeleno voted him Chef of the Year in 2004 and Men of Style in 2006. Myers was also nominated for Rising Star Chef of the Year from the James Beard Foundation in 2004. Myers has appeared on The Today Show, The Early Show, MSNBC’s Your Business, Iron Chef America and is currently starring in Shopping with Chefs on the Fine Living TV Network.
Who was your favorite band in 1995?
RadioHead
Can you fake any accents?
Yep, Indian, Mandarin
Niel PiferoenLocolat, Washington, DC
Pastry Chef Niel Piferoen always knew what he wanted to do in life. At the age of 16, he returned to his native country of Belgium to pursue that dream. He attended the Bakery and Pastry School Ter Groene Poorte in Brugge, one of the most well known pastry schools in Europe. During his 4-year study, he worked every weekend at local pastry shops and restaurants. He returned to the States where he began his career at Michel Richard’s Citronelle. After only 3 months, Chef Niel was running the pastry shop under Richard’s supervision. He moved on to work with Ewald Notter, World Master of Sugar and Chocolate, traveling the country with Ewald and guest Chefs Norman Love and Collette Peter, to name a few. To be able to spend time teaching with the best in the business was an experience of a lifetime. He next spent a year at the Ritz Carlton in Georgia before returning to DC to work at Red Sage. After this, he returned again to his native country, to be Pastry Chef at the 3-Michelin star Restaurant Karmeliet, where he learned to add many spices to his dessert repertoire. Back in the United States, he worked for the opening of Restaurant Eve in Old Town Alexandria, Virginia. After only 3 months, Restaurant Eve received 3 stars from The Washington Post and within weeks of that, the same newspaper highlighted Niel’s talents in a separate article. After a stint in California, The Willard Intercontinental in Washington, DC offered Chef Niel the position of Pastry Chef,
so it was back to the East Coast. With the help of his bride, Li-Tang Ada Wang,and father, a Master Chef of Belgium, Chef Niel accomplished his dream and opened Locolat, specializing in Belgian chocolates and pastries.
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Jacques PoulainCacao Fine European Chocolates, Washington, DC
Jacques Poulain began his pastry career as a child working in his father’s pastry shop in France. When he completed his stages in France, he worked as Pastry Assistant at the Three Michelin Star La Gavroche in London, England. From London, he moved to Belgium to work as Assistant Pastry Chef at M.O.F. Deballeuil, Brussels. In 1993, Jacques brought his own brand of pastry design and chocolate making to the United States. He went to Cincinnati, Ohio to become Executive Pastry Chef at Five Michelin Star The Maisonette. Afterward, Jacques became the pastry chef for one of the DC area’s best restaurants, Kinkead’s and later for the Willard. From here, Jacques was invited to become the Executive Pastry Chef for the Ritz Carlton, Kapalua Maui. After September 11, Jacques opened his own pastry and chocolate shop in Egypt where President Mubarak used to order Jacques’ creations. With the onset of war in Iraq, Jacques decided it was time to move back to the DC area. In October 2003, Jacques created his own company 
CACAO. To produce superior quality chocolate, you must have excellent techniques, talent, and a little magic. With a variety of unexpected new flavor combinations as well as classic favorites, CACAO offers something unique.
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Santanna SalasBourbon Steak, Washington, DC
A long-time member of the Mina Group, Pastry Chef Santanna Salas comes to BOURBON STEAK, Washington, DC by way of Las Vegas. Upon her graduation from the University of Nevada, Las Vegas, with a bachelor’s degree in nutrition science, Salas began working as a baker at MICHAEL MINA at the Bellagio in Las Vegas. In 2008, after a three-year tenure with the Michelin-starred restaurant, Salas took over as pastry chef at another Michael Mina establishment in Las Vegas, SEABLUE. There, Salas was responsible for both the pastry station and the bread program at the 205-seat restaurant. She was also in charge of all specialty cakes ordered for festive occasions. Salas is an integral member of the Michael Mina Task Force, the team responsible for assisting with restaurant openings. In this capacity, Salas has helped launch BOURBON STEAK Miami as well as BOURBON STEAK DC. She has also participated in several high-profile food events, including the Bon Appetite Grand Tasting and Food Network's Chefs vs. City, in which she was one half of the winning Las Vegas team. At BOURBON STEAK, Salas presents guests with contemporary interpretations of beloved desserts. Among her various offerings is a Bitter Chocolate Cake with Hazelnut ice cream and milk & honey ganache, 
aunique Tiramisu with mascarpone mousse, espresso sponge and a cocoasorbet,and aMacallan 18 Butterscotch Pot De Crème served with pumpkin spice cake, butterscotch caramel and pepitas.
Rodney Scruggs
Occidental Grill & Seafood,
Washington, DC
For over a hundred years the Occidental has been a gathering place for the nation’s political power brokers, sports figures and celebrities. Located around the corner from the White House and steps from local theaters, this high profile destination is the premiere setting for Washington’s business and social dining. In addition to the Main Dining Room there are four private dining rooms, each with its own distinct DC feel. The Monument Room overlooking Pennsylvania Avenue, two Presidential Rooms, and the Chesapeake Room with adjacent courtyard are available to host rehearsal dinners, wedding receptions, graduation parties, bar mitzvahs, business meetings, and company holiday functions. Executive Chef Rodney Scruggs has received grand acclaim from guests and critics alike, including Wine Spectator, The Washington Post, The Washington Times, The Virginian Pilot, HOTELS Magazine and more. Known for his savory, aromatic dishes made from the freshest local ingredients, Chef Rodney is more
than happy to personally create a menu especially tailored to your event. For a true Washington DC dining event, head to the Occidental for an experience you just can’t get anywhere else.
Barton Seaver
Blue Ridge Restaurant, Washington DC
Barton Seaver’s resume reads more like a classic adventure novel than the average chef. Seaver has been at the helm of some of Washington, DC’s most acclaimed restaurants. He brought the idea of sustainable seafood to DC in an award-winning setting at Hook restaurant in Georgetown. Later, he opened Blue Ridge restaurant where Seaver continued his streak garnering recognition from acclaimed food writer John Mariani as Esquire magazine’s 2009 ‘Chef of the Year.’ Seaver has been lauded as a leader in sustainability by Seafood Choices Alliance. He was recently named a Fellow with the Blue Ocean Institute, in order to help link the environmental community with real-life, delicious applications of an eco-friendly ethic. He also works with the Ocean Now program at the National Geographic Society, to influence the practices of large corporations and consumers alike toward a more responsible and sustainable sourcing ethic. Locally, Barton is an appointed member of the Mayor's Council on Nutrition in Washington, DC, where he is helping to craft a wellness policy for District residents. While sustainability has largely been assigned to seafood and agriculture, Barton’s work expands far beyond the dining table to include socio-economic and cultural issues. Locally, he pursues solutions to these problems through DC Central Kitchen, an organization that fights hunger not with food, but with personal empowerment, job training and life skills. Barton is also developing a forthcoming PBS series, titled ‘Turning the Tide,’ that helps tell the story of our common resources through the communion we all share – dinner.
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Jeff Tunks
Acadiana, Ceiba, DC Coast, PassionFish, TenPenh, Washington DC
Chef Jeff Tunks is one of the best and brightest in the ever-growing constellation of new American chefs. Like many in his field, Tunks attended the Culinary Institute of America; unlike many, however, Tunks received the prestigious Frances L. Roth Award for outstanding performance. Tunks first landed in the nation’s capital in 1987, having been recruited as opening executive chef at the popular River Club Restaurant in Georgetown, where he experimented with varied dishes of the Mid-Atlantic region. In 1991 he ventured west to Loew’s Coronado Bay, where he used the riches of the Pacific to his advantage at the award-winning Azzura Point. Tunks’ next challenge was at The Grill Room at the Windsor Court Hotel in New Orleans, where Tunks secured a “Best Restaurant” rating from Gourmet and earned five Mobil stars. Shortly after securing the Mobil rating, Tunks decided it was time to go it alone, taking a team of talented chefs with him from New Orleans. With the opening of DC Coast in 1998, Tunks created the perfect stage for his distinctive cuisine. DC Coast has garnered outstanding reviews from Gourmet (one of the top 5 restaurants in Washington), Bon Appétit, Food & Wine, and Travel + Leisure. In 2000, Tunks and his partners launched TenPenh, named one of the top tables in Washington by Bon Appétit. September 2003 saw the opening of Ceiba restaurant, and two years later, in 2005, Tunks launched Acadiana- named one of The Top 20 Restaurants in America 2006 byEsquire Magazine.In October 2008, Tunks crossed the Potomac to open PassionFish in Reston, Virginia. Tunks was named Chef of the Year 2003-2004 by the Restaurant Association of Metropolitan Washington. He is listed in The 
International Who’s Who of Chefs. Washingtonian magazine named Tunks and his partners Restaurateurs of the Year in 2005.
Who do you most admire?
My grandfather when he was alive.
Do you have any hidden talents? (non-cooking related)
I have a good throwing arm.
Geoff Tracy
Chef Geoff's, Washington, DC
Chef Geoff’s is the quintessential Washington neighborhood restaurant nestled in the shadows of American University and Wesley Heights. Chef Geoff’s has become a Washingtonian classic thanks to its delicious contemporary American cuisine, cheerful atmosphere, unique private dining space, beautiful al fresco dining and loyal clientele. Enjoy our live jazz brunch on Sundays or take advantage of our 24 beers on tap and more than 25 wines by the glass every day of the week. Chef Geoff’s Downtown, a neighborhood restaurant located directly in the heart of Downtown D.C., offers sublime seasonal fare and service in a classically elegant setting. The truly extensive menu, friendly service, lively atmosphere and bar scene, private dining options, and proximity to The White House and Washington’s best theaters makes Chef Geoff’s Downtown the choice for locals and visitors alike. 
Lia’s, Chef Geoff’s newest adventure located in theheart of Chevy Chase, offerscontemporary Italian cuisine in a modern and hip locale. Thanks to its acclaimed modern design, fantastic fare, and beautiful al fresco dining, Lia’s has quickly become the favorite neighborhood spot of Chevy Chase.
What did your last text message say?
Sent: Anything for dinner? Received: Bring wine
Do you have any hidden talents? (Non-cooking related)
I can juggle
David Varley Bourbon Steak, Washington, DC
At a young age, David Varley knew he wanted to pursue a life in food while watching his mother tend the family’s organic garden in Sussex, NJ. He also grew up hunting and fishing, helping him, which helped him understand the cycle of food and production. Varley, a graduate of the renowned Culinary Institute of America, Hyde Park, was educated early on in the true meaning of eating locally and seasonally, the foundation of the menu at the new BOURBON STEAK in the luxurious Four Seasons Hotel. During his youth, most of his meals were from his family’s backyard and the surplus was sold to local restaurants in season. At BOURBON STEAK, 75% of the menu is from local product, designed after a “sense of place,” that place being California, Michael Mina’s base. To this end, guests enjoy a menu focusing on corn-fed, all-natural meats and line-caught seafood available both locally and worldwide. Since 2001, Varley has cooked all over the country honing his skills in various top-tier restaurants including Clio in Boston, The Ryland Inn in White House, NJ, and the Parcel 104 in Santa Clara. In 2005, Varley was Chef de Cuisine for Bradley Ogden at the Caesar’s Palace Hotel and Casino in Las Vegas. There, he led his team to earn back-to-back Mobil Four-Star reviews, Five-Diamond awards and in 2007, Bradley Ogden’s first Michelin star. “David is a very talented chef that has a very good reputation within our culinary community. . . His dedication to working with local purveyors and 
finding quality, seasonal product is one of his many attributes. . . . I am so pleased to have him as our Executive Chef at BOURBON STEAK. . .” states Michael Mina.
List five words that describe you. passionate, intense, shrewd, caffeinated, hungry
What is your worst cooking disaster?
I once boiled 5 gallons of honey onto a flat top and caramelized the entire stove.....
Bryan Voltaggio
Volt, Frederick, MD
Highly accomplished, innovative, and talented 32-year old Chef Bryan Voltaggio is among the new generation of young chefs that are reinventing American cooking. Classically trained at one of America’s most prestigious culinary schools and a pedigree of a celebrated Chef, Voltaggio now calls upon the full breadth of his talents this summer with VOLT, a fine dining establishment in his native Frederick, Maryland, featuring a menu driven by fresh, seasonal offerings by local farmers. Voltaggio’s passion for cooking was fostered during childhood in Frederick County where meals often included produce harvested from the family garden. Committed to a career in cooking early on in his teens, Voltaggio had already served as Sous Chef and Executive Chef at two regional hotel restaurants by the age of 20. He then moved on to the Culinary Institute of America in Hyde Park, New York. Various externships eventually lead him to Chef Charlie Palmer and the famed Aureole in New York City. Several years later, the decision that came to open Charlie Palmer Steak in Washington, DC, and Voltaggio was set in place as the Executive Chef. Following nine successful years with Palmer, including a partnership, Voltaggio embarked upon his long-term professional goal of restaurant ownership with VOLT.
Here, Voltaggio has the opportunity to fully exercise his cooking philosophies and signature preparation of Modern American cuisine – which he characterizes as “sophisticated dishes offering classic flavor combinations that are created using fundamental and innovative cooking techniques.”
What is your favorite cookbook?
The new Big Fat Duck cookbook.
What did your family call you when you were little?
Bryan John Voltaggio!!!!! The full name when I was in trouble.
Ed Witt
Morso, Washington, DC
When asked to name his favorite ingredient, Ed Witt replies, “Whatever is in season, because I have been waiting to use it since last year.” He brings this passion for local, seasonality to the tables of Georgetown’s newcomers Morso and Morso Express. A native of upstate New York, and later a resident of the DC Metro area by way of Damascus High School, Witt accepted a part-time job in a pub while attending the University of Maryland. Indeed Witt’s culinary journey to Morso began locally, cooking at The 94th Aero Squadron in College Park while attending the University of Maryland, and later at The Occidental in Washington, DC. He received his formal training at The Culinary Institute of America, and landed at San Francisco’s famed Rubicon, where he worked under Tracy Des Jardins, who hired him to help her open Jardinière. In 1998, Witt relocated to New York City where he worked under Daniel Boulud at Restaurant Daniel, and Brad Steelman at the River Cafe in Brooklyn. Witt moved on to become the executive chef at Il Buco and later the short-lived, but highly-ambitious Varietal. Ed was most recently chef of Bloomingdale Road in New York City, where his small plates were definitively American. In a 180° turn from his repertoire at Bloomingdale Road, Witt’s Morso menu showcases his imaginative presentation of Turkish mezze (hot and cold small plates) that sparkle with the fresh flavors of the earth and sea. Witt’s talents are in evidence at both the sit-down Morso and the take-out Morso Express. Highlights of Witt’s offerings at Morso include: Celery Root Skordalia; Spiced Shellfish Soup; Goat Cheese-Stuffed 
Medjool Dates with Grape Must and Crisp Pastirma; Raki Cured Salmon with Sea Beans and Meyer Lemon Yogurt; Grilled Beef Strip Steak with Wild Mushrooms and Chick Pea Fries. Witt’s dessert menu includes Mastic, Rosewater and Cardamom Panna Cotta with Lace Cookies and Rhubarb Flatbread Tart with Ginger Ice Cream.
Who was your favorite band in 1995?
Sick of it All.
What is the greatest culinary invention?
Japanese Knife
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