Washington, DC (May 10, 2011) – The Jefferson, Washington, DC has named Christopher Jakubiec executive chef. An integral member of the hotel’s culinary team since 2009, Jakubiec’s new post will include oversight of all of the hotel’s culinary experiences, including the award-winning fine dining restaurant, Plume, as well as The Greenhouse and Quill Lounge.
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Philip Wood, president of Arden Grove Hospitality and acting managing director of The Jefferson, remarked, “Chris’ earlier tenure as executive sous chef and chef de cuisine for The Jefferson has prepared him to lead the charge.” Wood continued, “He’s had a wonderful influence on our dining program, and this new position allows him to further enrich The Jefferson’s guest experience. We are confident that Plume and The Jefferson as a whole will flourish with Chris in charge of our kitchen.”
Jakubiec recently unveiled an enhanced dinner menu for Plume, showcasing new, seasonal inspirations. These include Tuno Crudo with lemon and caper marmalade, arugula and organic olive oil, Tortellini of Maryland Duck with esplette and tomato consommé, Assiette of Hampshire Pork featuring roasted loin, braised belly, manila clams and polenta, and Veal Loin Medallions served with seasonal pulses, morels, gnocchi and Arabica jus.
Prior to joining The Jefferson, the Connecticut native traveled West, helping to open and run The Ivy Hotel in San Diego, Calif., with its popular Quarter Kitchen. Earlier in his career Jakubiec honed his skills – notably in advanced French culinary techniques and presentations – in some of the country’s top establishments along the Eastern Seaboard. These included New York City’s Ono at Hotel Gansevoort, Mix (a joint venture between Alain Ducasse and Jeffery Chodorow), Charleston, SC’s Caviar & Banana under the tutelage of Claude Troisgros, and Miami’s Blue Door at the stylish Delano hotel.