chef
Chefs

Chefs


JJ Basil & Chris Wolff, 0°0’

JJ Basil & Chris Wolff, 0°0’

The 0°0’ project started out of the need to keep us from going crazy as we keep looking for spaces.  The thought behind it was to offer a more complete experience from the traditional notion of a pop up, yet still relaxed and fun.   JJ was born in Arlington, Virginia ... more
Jamie Bissonnette, Coppa & Toro

Jamie Bissonnette, Coppa & Toro

Chef and owner of Coppa in Boston, and Toro in Boston and New York. Even as a child, Bissonnette was drawn to the kitchen eschewing cartoons for cooking shows on the Discovery Channel.  With this early start, he earned his Culinary Arts degree from The Art Institute of Fort Lauderdale by the ... more
Frederik De Pue, Table

Frederik De Pue, Table

Executive Chef / Owner Frederik de Pue has emerged as a notable culinary talent, with an exceptional eye for detail and honest inspiration behind his food and menus. He translates his global culinary experiences into each dish he prepares, and at Table, he endeavors to create satisfying and ... more
Michael Friedman, The Red Hen

Michael Friedman, The Red Hen

Featured: Saturday Grand Tasting & Auction   Like many young chefs these days, Michael Friedman’s culinary career developed out of sheer happenstance. Hailing from Westfield, New Jersey, Friedman graduated from Boston University’s College of Communications before tackling ... more
Gabrielle Hamilton, Prune

Gabrielle Hamilton, Prune

 Featured: Saturday Grand Tasting & Auction  Gabrielle Hamilton is the chef/owner of PRUNE which she opened in New York City’s East Village in October 1999.  PRUNE has been recognized in all major press, both nationally and internationally, and is regularly cited in the ... more
Brooks Headley, Del Posto

Brooks Headley, Del Posto

Featured: Saturday Grand Tasting & Auction Brooks Headley has been the Executive Pastry Chef of New York Times 4 Star restaurant Del Posto since March of 2008. He received the James Beard award for Outstanding Pastry Chef in May of 2013. Previously he spent time at Campanile in Los Angeles ... more
Agatha Kulaga & Erin Patinkin, Ovenly

Agatha Kulaga & Erin Patinkin, Ovenly

Agatha Kulaga founded Ovenly in September 2010, along with her business partner, Erin Patinkin. Ovenly is creative kitchen that adventurously explores culinary traditions. Together, Agatha and Erin create breakfast pastries, desserts, and bar snacks that thoughtfully meld salty and sweet with a ... more
Richard Kuo, Pearl & Ash

Richard Kuo, Pearl & Ash

Born in Taiwan, and raised in Australia, Richard Kuo was exposed to a variety of different cultures at an early age. After spending some time at the prestigious University of South Wales in Sydney studying food engineering and architecture, at 18 Kuo decided to pursue his passion for cooking and ... more
Jeremiah Langhorne, Dabney

Jeremiah Langhorne, Dabney

While he was still leading the kitchen as former chef de cuisine at McCrady's in Charleston, SC, Jeremiah Langhorne would make occasional trips to the District to scout locations for his highly anticipated debut restaurant. It didn't take long for Langhorne to find his spot. Within a couple ... more
Ryan LaRoche, Blue Duck Tavern

Ryan LaRoche, Blue Duck Tavern

Featured: Thursday Private Dinner Series Park Hyatt Washington and Blue Duck Tavern Executive Chef Ryan LaRoche's culinary passion has been demonstrated through years of cooking in acclaimed restaurants throughout the country, creating flavorful, ingredient-focused dishes. Chef Ryan ... more
L’Osage Caviar, Inc.

L’Osage Caviar, Inc.

Featured: Saturday Grand Tasting & Auction Osage Catfisheries Incorporated was founded in 1953 by Jim Kahrs and family, with Paddlefish production beginning in 1981 after the headlines about declining wild sturgeon populations in the Caspian Sea.  The parent company Osage Catfisheries, ... more
Tom Madrecki, Chez le Commis

Tom Madrecki, Chez le Commis

“There is nothing apart from image — life is a blank slate. Look at the plate and tell me what you see. So how you construct a dish matters. How it looks matters. Cooking is no different than writing, is no different than philosophy. The stories we tell, the food we eat, this is what ... more
Javier Romero, Taberna del Alabardero

Javier Romero, Taberna del Alabardero

Featured: Saturday Grand Tasting & Auction A visit to the Nation’s Capitol a few years ago made Chef Javier Romero realize one thing…he knew this was his next destined move. Javier was born and raised in Madrid, and was driven to cooking at the young age of 16. With his ... more
Bill Telepan, Telepan

Bill Telepan, Telepan

One of New York’s first and most acclaimed devotees of “greenmarket cooking”, utilizing the freshest ingredients from local markets; Bill Telepan is committed to showcasing the season’s bounty through his cuisine. He insists on understanding where his ingredients come from, ... more