Charity Off The Hook 2017

Monday June 10TH 6PM

Charity Off The Hook (COTH) is pleased to announce its seventh annual fundraiser will return to ‘The Tavern at Ivy City Smokehouse’. The seafood-centric celebration raises money for several noteworthy charities in the region for a night of incredible seafood and drink prepared by top chefs in the Washington, D.C. One evening for the entire local food community to come together and focus on raising funds and awareness to some truly worthy charities.

Jenn Carroll

Jennifer Carroll is chef/partner at Requin, a French Mediterranean restaurant in Merrifield, Va. She and partner Mike Isabella will open a second location of the restaurant in Washington, D.C. in mid-2017.

Carroll was a finalist and fan favorite on the Season Six of Bravo’s Top Chef, and also appeared on Top Chef: All-Stars, Top Chef Duels, Life After Top Chef and other cooking shows.

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Matt Baker

What sets Chef Matt apart from others in his field is his consistent passion for cuisine, hospitality and all things local. In his life, food and dining have always come first. His obsession with food started at an early age. During holidays in Houston, Texas, he assisted with preparing cookies and pies with his Grandmother, which led to an enthusiastic enrollment at Johnson & Wales University in Miami, Florida.

After doing the industry rounds in some of the best restaurants in South Beach, in 2009, he travelled to Singapore as the opening Executive Chef at Krish. It was at Krish that Chef Matt began making a name for himself in the kitchen, being named by Time as ``The Country's Hottest Chef``.

With a short stint at Minibar by Jose Andres, Chef Matt settled in at Brasserie Beck as the Executive Sous Chef in 2011 working with Chef/Owner Robert Wiedmaier and Chefs Brian McBride and Will Morris. Late 2012 brought him to the historic Occidental Grill & Seafood as Chef de Cuisine. With him he brought a reenergized menu that utilized seasonal ingredients and supported regional purveyors and fisherman. After his time at The Occidental, Chef Matt accepted the challenge of opening City Perch in Bethesda, MD as Executive Chef. His commitment to supporting local farms and vendors elevated to new heights, as weekly, he would purchase produce, dairy, and meats directly from local farmers markets and small businesses.

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Chef Victor Albisu has more than a decade of experience in fine dining and upscale French, American and Latin American restaurants. He combines his culinary education with his Latin American heritage to bring a unique style of cuisine to his restaurant concepts Del Campo and Taco Bamba.

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Tony Kim

Originally from Orange County, California, Tony began his career in restaurants in the front of the house before making the transition into the kitchen. He was recruited out to New York in 2011 as the Executive Sous Chef at Le Colonial. He joined Momofuku in 2013 as a Sous Chef at Noodle Bar before being appointed Chef de Cuisine. Tony is currently the Executive Chef at Momofuku CCDC and Noodle Bar.

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David Stein

Chef David Stein holds the Executive Chef title at Tony and Joe's Seafood Place at the Georgetown Harbour. Chef Stein has been responsible for the culinary growth of Tony and Joe's since 2012.

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Alberto Bollera

Alberto is at the helm of the new Tavern at Ivy City Smokehouse in Northeast DC.

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Matt Adler

Matthew Adler is the Executive Chef of Italian concepts at Schlow Restaurant Group, where he works closely with Chef/Owner Michael Schlow on the culinary side, overseeing the group’s Italian restaurants in Washington and the Northeast, including the Alta Strada restaurants located in Washignton, DC, Virginia, Boston and Connecticut, as well as the coastal Italian restaurant Casolare located in Washington, DC.

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Bobby Jones

The Point Crab House is a seafood and New American restaurant which values its community by buying locally grown fresh produce and seafood.

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Haidar Karoum

Haidar Karoum is the chef and owner of Chloe, his first solo restaurant set to open in fall 2017 on Washington D.C.’s southeast waterfront.
Prior to opening Chloe, Karoum was the executive chef/partner of Doi Moi, Estadio and Proof in Washington D.C. Under his leadership, Estadio earned a two-and-a-half star review from The Washington Post, a three-star review from Washingtonian magazine, and was a semifinalist for a James Beard Foundation award in the Best New Restaurant category in 2011. That same year, the Restaurant Association of Metropolitan Washington (RAMW) awarded Estadio Best New Restaurant of the Year.

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