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
- Massimo Fabbri Ristorante Tosca, Washington, DC
- Elizabeth Falkner Citizen Cake and Orson, San Francisco
- Neal Fraser Grace and BLD, Los Angeles
- 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
- 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
- Geoff Tracy Chef Geoff's, Washington, DC
- Barton Seaver Blue Ridge Restaurant, Washington, DC
- Jeff Tunks Acadiana, Ceiba, DC Coast, PassionFish, TenPenh, Washington, DC
- Bryan Voltaggio VOLT, Frederick, MD
- Taberna del Alabardero, 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 years
running 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.
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.
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.
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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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Neal FraserGrace and BLD, Los Angeles
Neal Fraser began his culinary career as a line cook at Eureka Brewery and Restaurant, and entered the prestigious Culinary Institute of America in 1990. During his tenure at the CIA, Fraser worked with such luminaries as Thomas Keller and David Burke. Upon returning to Los Angeles, Fraser continued cooking with the best in the business, including stretches at Joachim Splichal’s Pinot Bistro, Wolfgang Puck’s Spago, and Hans Rockenwagner’s Rox. Fraser opened GRACE in 2003. Not only is GRACE the name of Neal’s daughter, but it is the underlying theme for the entire restaurant. As Co-owner and Executive Chef, Fraser serves New American cuisine in an atmosphere perfectly designed to complement the ambitious flavors of one of Los Angeles’ most revolutionary culinary talents. Earning national critical acclaim for his masterful approach to any ingredient, critical accolades include “Hot Tables”– Condé Nast Traveler, “LA’s 25 Best Restaurants” – Los Angeles Magazine, “««” – Los Angeles Times. In January 2006 Fraser battled Iron Chef Cat Cora on Food Network’s “Iron Chef America” and became the first Los Angeles chef to win the culinary competition. BLD, his second restaurant with his partners from GRACE, opened in July 2006. Made with high-quality, seasonal ingredients that complement and contrast flavors and textures, breakfast (and for that matter, lunch and dinner) finally
gets some real respect in Los Angeles. Located just a few steps away from GRACE, BLD serves breakfast, lunch and dinner in a comfortable yet elegant atmosphere.
What was your favorite band in 1995?
Rage Against the Machine
What was your high school superlative?
Most likely to open a restaurant.
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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.
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.
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?
Bryan Moscatello Zola Wine & Kitchen, Washington, DC
In April, 2007, Dan Mesches, president of Stir Food Group, LLC announced the promotion of Bryan Moscatello, appointing him the executive chef of Stir Food Group. Chef Moscatello currently oversees Zola, Spy City Café and Special Events/Catering at the International Spy Museum in popular Penn Quarter. In his expanded role with Stir Food Group, Chef Moscatello is bringing Zola’s menu to the next level, showcasing straightforward American cuisine with a creative twist. He also headed the menu development for the new Zola Wine & Kitchen, a 10,000-square-foot Italian concept restaurant. Moscatello spent time in Italy staging to hone his skills in preparation for this authentic Italian showplace. Moscatello began his culinary career in Aspen, Colorado in 1989, where he originally moved to hone his snowboarding talents, and worked as a sous chef at the popular Ute City Banque Restaurant. As his culinary aptitude progressed, his cooking aspirations passion eclipsed his snowboarding passion, leading Moscatello to accept a position at Aspen’s prestigious Restaurant at The Little Nell under George Mahaffey, a James Beard-acclaimed toque whom Moscatello describes as his mentor. After Mahaffey left The Little Nell, Moscatello was promoted to executive chef. Moscatello has received many accolades in his career, such as being honored at a James Beard dinner as part of the "Best Hotel Chefs in America" (November 2001).
While executive chef of Adega Restaurant + Wine Bar, renowned restaurant critic John Mariani named Adega one of the “Best New Restaurants in the Country” (Esquire, November 2002). In June of 2003, Moscatello was named one of Food & Wine magazine’s ten “Best New Chefs in America.” When he's not spearheading in the kitchen, or visiting guests tableside, he enjoys traveling, riding his Harley, mountain biking, dining out and snowboarding. Moscatello lives in Washington, DC with his wife, Jaime.
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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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.
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, Tunk
s 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.
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 the
heart of Chevy Chase, offers contemporary 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.
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