(Washington, DC) – There is a shake up, and its not just the weather: its our culinary scene. DC ‘s finest foodie spots has shuffled the deck in the kitchen. Here is the latest update on the whereabouts of our favorite local celebrity chefs. And go there! Now!
NEW! ¡NUEVO! Brand new appetizer hitting #dinner menus today…introducing our Crab and Corn Tamal, with jumbo lump crabmeat and smoked corn crema and corn-truffle salpicón 🍴 Stay tuned for more NEW items ! #NewMenu #NewTapas #NewMenuDay #CubaLibreAmigos #CubaLibre #Cuban #CubanFood #Tamal #tamales #Philly #bestbitephilly #phillyfood #foobooz #dc #dceats #dccool #washingtondc #orlando #internationaldrive #pointeorlando #visitorlando #doAC #tropicanaAC #TropIt #atlanticcity #jerseyshore #
Brad Smith joins Cuba Libre as Executive Chef. He started as chef de cuisine at Raku, followed by Red Square Restaurant in Miami, and back to DC at Addie’s and Café Atlantico.
Marc Hennessy joins BLT Steak as Executive Chef. Opening BLT Steak in Hong Kong and Scottsdale, he also has served at Blue Sage and Meritage in Phoenix as well as The Lodge at Sonoma.
We are pleased to introduce the Whole Roasted Rohan Duck with House-Made Worcestershire and Spiced Honey this fall. Prepared by Chef de Cuisine Brad Deboy, the Whole Roasted Rohan Duck is prepared in a similar style to roast duck “apicius,” which undergoes a seven-day process that results in a moist bird with crispy skin. The duck is presented table-side before being fully carved for guests to enjoy. Limited availability nightly. The duck will be an item available off-menu as a rotating special so guests are encouraged to ask for it upon arrival. Luckily we have a few delicious ducks available tonight for guests, ask your server for more details.
A photo posted by Blue Duck Tavern (@blueducktavern) on
Frank Loquet joins Park Hyatt’s Blue Duck Tavern as Executive Chef. He has served as the executive chef for the Hotel Sofitel Lafayette Square since June 2011. Loquet also contributed to the opening of Alain Ducasse’s first school for amateur cooks, Ecole de Cuisine Alain Ducasse, in Paris. He was also at Bartolotta’s Lake Park Bistro in Milwaukee, Ze Kitchen Galerie in Paris, Midsummer House Restaurant in Cambridge, England and at Inverlochy Castle in Fort William, Scotland.
Alexis Samayoa joins Espita Mezcaleria as Executive Chef. He started as chef de partie at WD-50 in Manhattan, later as sous chef at Txikito, chef de cuisine of Empellón Taqueria, chef de cuisine of La Esquina, chef de cuisine of Stehpen Starr’s El Vez, and executive chef of Tocolo Cantina in Garden City.
A photo posted by Ryan (@r_ratino) on
Ryan Ratino joins Masa 14 as Chef De Cuisine. Ratino began his culinary career at the Bull and Bear at the Waldorf Astoria Orlando, and at the Old Hickory Steak House. Most recently Ratino served as the executive chef at the acclaimed L’Auberge Provencale in White Post, Virginia.
Austin Ginsberg joins Pearl Dive as Chef De Cuisine. Chef Ginsberg has worked at Woodberry Kitchen in Baltimore, and at 1789 under Executive Chef Daniel Giusti.