Chef Drewno has won many culinary competitions benefiting important causes, including the DC Crab Cake Competition, Pig Out for Diabetes, and DC Central Kitchen’s Capital Food Fight. He won the Washington, DC leg of Cochon 555 (twice), a traveling culinary competition promoting sustainable farming of heritage breed pigs. CHIKO has been awarded some of the highest regards in the DC food world by the Washington Post, Washingtonian, City Paper, Zagat and much more in their first year.
Charlie Palmer Steak
Executive Chef Mike Ellis brings regionally inspired creative vision to his leadership of Charlie Palmer Steak in Washington, D.C. Having assisted in the opening of the restaurant as Sous Chef, Mike’s homecoming and inaugural menus are greatly informed by his experiences crafting locally focused and seasonal ingredients in some of America’s most prestigious kitchens. Mike brings this fondness for the surrounding region to his cooking, showcasing and respecting the local produce and proteins of his youth in his culinary home at Charlie Palmer Steak.
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, which was dubbed the Restaurant Association of Metropolitan Washington (RAMW) awarded Estadio Best New Restaurant of the Year.
He received later, the James Beard Foundation awards Best Chef: Mid-Atlantic category in 2009 and 2014. Also in 2014, he was named RAMW Chef of the Year.
A native of Vienna, Virgina, Chef Matt found his calling to cooking quite young. He started working in restaurants at the age of thirteen. He worked in restaurants all his life in multiple capacities and found himself working in restaurants to work himself through college at East Carolina University where he earned an English degree. He found himself at a crossroad and decided to pursue his passion. He attended Stratford University where he earned three culinary degrees. As a part of his training he worked with a renowned master butcher. Upon graduation he worked in French restaurants in
Washington, DC. He secured a position as a commis and worked his way up to be the youngest Sous Chef in the history of La Chaumiere, a DC landmark for classic French food.
Lee was also featured in the Washington Business Journal’s Top 40 Under 40 List in 2016 as a leading local business leader. Mandu has won “Best Korean” in the Washington City Paper annually since 2010 in addition to being featured in several local and national publications. CHIKO has been awarded some of the highest regards in the DC food world by the Washington Post, Washingtonian, City Paper, Zagat and many more in their first year.
Chef Joud Achkar grew up in refugee camp in Damascus, Syria. He learned at an early age to cook quality food using fresh, local, natural ingredients from the farmer’s markets.
Since taking the helm of the Hotel Tabard Inn as an Executive Chef/Culinary director his cuisine has received praise in the Michelin Guide in 2017 and 2018, Le Guide du routard, The Hunt Washington DC, The LA times and the Food and Wine. In addition, the Tabard Inn’s famous brunch has both been named as a top 100 in the country and even been used as a question on Jeopardy.
In his personal time, Chef Joud enjoys mentoring young cooks, exploring farmer's markets and ethnic grocery stores, cooking for his friend and family; he is a Board member for nonprofit organizations (community food works) and advocating for refugee rights.
Point Crab House
Bobby Jones and Michael Neall, both from Arnold, own The Point Crab House and Grill. Bobby Jones has over 20 years of experience in the restaurant industry and will operate the restaurant as Chef, GM and Owner.
The Point Crab House and Grill was a winner again this year in the Capital Reader’s Choice Awards for Best Outdoor Dining and a finalist for Best Chef, Best Cream of Crab Soup, Best Dock Bar, Best Maryland Crab Soup, Best Seafood Restaurant and Best Waterfront Dining!
Russell Smith serves as the executive chef at The Source by Wolfgang Puck, bringing nearly 15 years of experience to the kitchen that he’s grown to know and love over the last eight years.
Smith has been an essential member of the team at The Source since 2009 when he started as a sous chef working under former executive chef Scott Drewno. Throughout the past eight years, Smith has gained experience working every single station at the restaurant, from dumplings to pastries, and says that working his way up to become executive chef is one of the proudest moments of his career.
In 2015, Zagat named Chef Matt in its Top 30 under 30 listing. While working towards Gravitas' opening, Chef Matt continues to positively influence the Washington, D.C. restaurant scene, both through his consultancy work (he is currently working on multiple projects - stay tuned) and through his philanthropy. In the Fall of 2016, Chef Matt was named to the Board of Directors of Brainfood, and is a proud supporter of numerous local charities including, the Foundation to Eradicate Duchenne; No Kid Hungry (Share Our Strength); and the March of Dimes.
Tony & Joe's Seafood Place
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.