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.
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.
Prior to moving to the nation’s Capital, Carroll started her own culinary consulting company, Carroll Couture Cuisine, LLC, in 2011, and teamed up with the Marcus Samuelsson Group at the Red Rooster in Harlem as well as his Bermuda pop-up Samuelsson at HP. Carroll served as sous chef at chef Eric Ripert’s prestigious Le Bernardin in New York City, and was selected by Ripert to lead the kitchen at 10 Arts Bistro & Lounge when it opened inside The Ritz-Carlton Philadelphia in May 2008.
Before joining Ripert’s team, Carroll worked in San Francisco as sous chef at both Julia and Café Kati, under chefs Julia McClaskey and Kirk Webber. In her hometown of Philadelphia, Carroll worked at Chef Derek Davis’ Sonoma and Arroyo Grill, as well as Neil Stein’s Avenue B, under Chef Patrick Feury. She attended Philadelphia’s Restaurant School at Walnut Hill College.
Chef Carroll contributes to many charitable causes, including Philabundance, Alex’s Lemonade Stand and the James Beard Foundation. She served as Chef Chair for Share Our Strength’s Taste of the Nation in Philadelphia from 2010-2012.
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.
Del Campo is an upscale South American grill in the Penn Quarter neighborhood of Washington, D.C. In 2013, it was named a Best New Restaurant by Esquire magazine. In 2014, the Restaurant Association of Metropolitan Washington (RAMW) nominated Del Campo for Best New Restaurant. That same year, Washingtonian magazine called Del Campo “Washington’s best steakhouse.” In 2015, Albisu was named Chef of the Year by RAMW. Albisu was selected as a semifinalist for the Best Chef: Mid-Atlantic category of the 2016 James Beard Awards.
Albisu also owns Taco Bamba in Falls Church, Virginia. This takeout taqueria reflects his Cuban and Peruvian roots, and operates next to Plaza Latina in Falls Church, Virginia, a Latin market owned by Albisu’s mother.
Before pursing independent ventures, Albisu served as executive chef of BLT Steak in downtown D.C. While at the helm, Albisu cooked for President and Mrs. Obama and led the restaurant to earn several accolades, including RAMW’s Power Spot of the Year in 2012.
Outside the kitchen, Albisu is a member of the American Chef Corps, a network of chefs who serve as resources to the Department of State. Albisu also serves on the Chef Council for Share Our Strength’s Taste of the Nation annual D.C. fundraiser, and he supports The First Lady’s Let’s Move initiative to end childhood hunger and improve food quality in schools across the United States. In 2015, Albisu competed on Food Network’s Beat Bobby Flay and bested the host and grill master with his signature dish, steak & eggs. Albisu has appeared as a guest judge on Telemundo’s Top Chef Estrellas and the FOX TV series Hell’s Kitchen.
Albisu is a graduate of Le Cordon Bleu School in Paris. His professional culinary journey included Michelin three-star restaurant L’Arpege in Paris, as well as Ceiba, Marcel’s, and Ardeo and Bardeo all in Washington, D.C. Albisu is fluent in English, Spanish and French, and he holds a Bachelor of Arts in Politics and International Relations from George Mason University. He resides in Northern Virginia with his wife and sons.
The lifestyle and food culture celebrated on an estancia, a large South American vineyard estate, is the inspiration for Victor Albisu’s flagship restaurant in the Chinatown neighborhood of Washington, D.C. The airy, 174-seat agrarian space is home to a meat-driven, wine-centric menu that is a product of Albisu’s Latin American roots and travels throughout Argentina, Chile, Peru, and Uruguay.
An extensive selection of steaks and various slow-roasted meats served with vibrant herb sauces, such as chimichurris and fresh salsas is the backbone of Del Campo’s menu. Albisu’s Peruvian heritage shows itself in the form of a Latin raw bar of ceviches, tiraditos and crudos. The wine program leans heavily towards South American varietals, which are decanted in traditional Argentinean carafes.
Del Campo is open for dinner seven days a week. A nine-seat asado bar offers guests a front row view of the gallery kitchen’s open flame. In addition to the dining room, guests can enjoy pisco sours and caipirinhas at the bar along with more casual South American street food. Albisu offers his take on Argentine sandwiches, chivito and chori-pan, as well as Peruvian skewered and fried meats, anticuchos and chicharones.
Albisu also owns Taco Bamba, a Mexican street food-inspired takeout counter in Falls Church, VA.
The Point Crab House is a seafood and New American restaurant which values its community by buying locally grown fresh produce and seafood.
Bobby Jones and Michael S. Neall, Esq., two Arnold residents, proudly announce the opening of a casual family style restaurant at Ferry Point Marina to serve the local community. Ferry Point Marina is located on Mill Creek on the Magothy River – only 1 river north of Annapolis. The new restaurant will seat approximately 160 people with 30 seats in the bar area and some outdoor seating. Fresh produce and seafood are central to the menu with emphasis on the chesapeake region, maryland, virgina, delaware and foods from the mid-atlantic.
The owners will purchase as much produce and seafood harvested within a 50 mile radius as possible throughout the season as well as offer produce from the eastern shore of maryland, delaware and seafood from the chesapeake, delaware bay, and ocean fish off the coast of ocean city, virginia and delaware.
Steamed crabs and cold beer will be served year round. Special events will be planned for major holidays and catering for local fundraisers such as boating clubs and other local organizations. The restaurant will be open 7 days a week from 11am to 10pm Sunday – Thursday and 11am to 11pm Friday & Saturday.
The new restaurant at Ferry Point Marina will be a fun, casual, family-friendly restaurant where diners can pop on their flip-flops, enjoy amazing steamed crabs, a cold beer, a glass of wine or a cocktail, award winning local seafood and delicious american dishes.
Chef Alberto Baizano
The head chef of the Ivy City SmokeHouse Tavern is Alberto Baizano, a native of Mexico who comes from a fifth generation culinary family. Chef Baizano, a graduate of the Morelos Culinary Institute, previously worked at a variety of well known DC restaurants including Occidental Grill, Zola, Cheff Geoff’s, and NoPa. He specializes in seafood, especially ceviche. While ceviche is not currently on the menu, we’re told that customers can expect to see it soon.
What sets Chef Matt Baker 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 spending time in the kitchens and wine rooms of South Beach, he fulfilled his urge to travel and in 2009, landed the opening Executive Chef position at Krish in Singapore. It was at Krish that Chef Matt began making a name for himself with his cooking, being named by Time “The Country’s Hottest Chef” and by Timeout Singapore as “Singapore’s newest splurge worthy restaurant.”
With a short stint at Minibar by José Andrés, Chef Matt settled in with Robert Wiedmaier at Brasserie Beck where he was the Executive Sous Chef in the fall of 2011. The summer of 2012 brought him to the historic Occidental Grill & Seafood as the Chef de Cuisine. With him, he brought a reenergized menu, where he utilized the freshest ingredients by establishing relationships with local farmers and purveyors. Paying tribute to both his Texas and South-East Asian routes, Chef Matt’s taste for the adventurous and inspired is seen and tasted in his food, drawing inspiration from all of his travels. He takes plating like a contemporary artist, free-flowing ingredients on the plate like a blank canvas.
After his time at The Occidental that Chef Matt took on the challenge of opening Executive Chef at City Perch Kitchen + Bar in Bethesda, MD. It was here that Chef Matt took his commitment to local farmers and partners to new heights, while serving up Modern American comfort food with a contemporary twist.
In October of 2015, Zagat Magazine named Chef Matt a Top 30 under 30 of Culinary Professionals in DC. Still at only 28 years of age, this young Chef’s talent will only continue to grow in Washington as his fervor for fun, whimsical, locally inspired New American Cuisine and dining experience develops. His highly anticipated restaurant Gravitas is slated to open in Fall of 2016.
A Modern American restaurant, located in Washington, D.C. With an innovative approach to food, foodservice and hospitality, Gravitas will be a leader and contributor to the community, industry and agricultural network. A fine dining concept, the restaurant itself will be simply adorned, putting heavy visual emphasis on the kitchen and green spaces within the restaurant. Vegetarian and Chef’s Tasting Menus will be offered daily, along with Sunday Suppers and Brunch Menus all containing local or small-production food and beverages from the Mid-Atlantic.
We believe that by empowering local neighborhoods and insisting on self-improvement through learning and community involvement, we can heighten the forward-thinking trends of sustainable, ‘green’ agricultural and food practices. The dining experience, although a necessity, should be valued and enjoyed. By providing natural, delicious, thoughtful and beautifully presented food, we encourage diners to pay closer attention to each meal and to become a part of their food community.
According to Ancient Roman virtues and beliefs, Gravitas denotes piety, dignity, responsibility and earnestness. With solemnity and importance, we pledge to treat ingredients and the local community with respect and integrity. Through food service, hospitality and community outreach, we pledge to continuously learn, improve and teach with a sense of importance of the matter at hand.
The Company will work tirelessly to raise awareness of important local food trends and concerns, to include not only ‘green’ sustainable food practices, but also local and National childhood food insecurity and nutrition. We intend to assist the local D.C. community with setting up community gardens, empowering local farmers markets to expand and continuing to partner with valuable companies that share our beliefs.
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.
While enjoying tempting dishes such as Maryland Crab Cakes, Chesapeake Steampot or even a great Filet Mignon you have spectacular views of the Potomac River, Kennedy Center, Washington Monument, Roosevelt Island and the Key Bridge. Visit us on Sundays for our award-winning brunch buffet.
Come for the view, stay for the food!
Chef Stein was owner and Executive Chef of Bistro St. Michaels for 16 years. Where was able to develop his flair as a seafood focused artisan. Living and cooking on the water most of his life has created a style which makes his ingredients the star!
Beginning his education at the University of Southern Florida he turned to the Baltimore International Culinary College to begin his culinary focus in life.
Haidar Karoum is a noted Chef in DC specializing in modern American cuisine. A Washington, DC native, Chef Karoum traveled extensively throughout Europe with his family, becoming familiar with different foods and cultures at a young age. He was captivated by the culinary world, finding inspiration not only in noteworthy gastronomy havens, such as Harrod’s food hall, but also at home. His Lebanese father, an excellent cook, instilled in him a love for Mediterranean flavors which, in turn, has influenced Chef Karoum’s menu at Proof.
Chef Karoum attended the Culinary Institute of America (CIA), completing an extended externship at Michel Richard Citronelle before graduating in 1995 with his associate’s degree in culinary arts. After serving as a line cook at Gerard’s Place, Chef Karoum returned to the CIA pursue his bachelor’s degree in culinary management.
In 1998, Chef Karoum joined Restaurant Nora as Sous Chef for restaurateur Nora Poullion. Poullion’s dedication to local and organic produce greatly influenced Chef Karoum’s cooking. He developed strong personal relationships with farmer suppliers, most notably Path Valley Growers, a collective of Amish farmers located in South Central Pennsylvania dedicated to sustainable agriculture, and Tuscarora Organic Growers, a cooperative that manages 30 acres of organic grounds in Pennsylvania for fruits and vegetables.
After a two-year stint at Restaurant Nora, including a promotion to Chef de Cuisine, Chef Karoum was asked to head the kitchen at sister restaurant, Asia Nora. As Executive Chef, Chef Karoum immersed himself in Eastern flavor profiles, learning to meld Chinese, Vietnamese, Thai, Indian and Japanese influences into his seasonal, organic menu. He also developed significant seafood supplier relationships, working with Jim Chambers of Prime Seafood, with whom Chef Karoum bonded over their shared interest in fishing, and Nancy Hill of Morningstar Seafood, who supplied Chef Karoum with day boat scallops and fresh Peekytoe crab meat that she purchased directly off the docks in Stonington, Maine.
In January 2007, Chef Karoum left Asia Nora to become Executive Chef of Proof, bringing with him the passion for locally grown and organically raised produce that he has developed throughout his career. Chef Karoum’s menu at Proof features clean, balanced cuisine that draws upon fresh, seasonal ingredients and Mediterranean and Asian influences to compliment the restaurant’s 1,000+ bottle wine list.