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St. Anselm founder Joe Carroll and restaurateur Stephen Starr have announced their new Executive Chef of St. Anselm Chef Marjorie Meek-Bradley. To open in late-Summer 2018, St. Anselm is the first outpost of Carroll’s place-making Brooklyn-based steakhouse of the same name. Originally from Ukiah, California, Marjorie’s first exposure to cooking came at Plowshares, a non-profit community dining hall her parents founded in Mendocino County in 1983. This early immersion into a world defined by real ingredients and simple technique laid a solid foundation for her celebrated culinary career. She later assisted STARR Restaurants with the opening of Barclay Prime in Philadelphia before returning to her home state and landing at Thomas Keller’s Michelin-starred Bouchon in Yountville, not far from where she grew up. Meek-Bradley spent a year as a private chef in Florida before arriving in DC in 2009, where she quickly found work as a sous chef at the José Andrés landmark Zaytinya, and later chef de cuisine of Mike Isabella’s Graffiato, further honing her leadership skills. In 2016, Meek-Bradley branched out on her own to introduce Smoked & Stacked, a fast-casual concept in Shaw serving hand-crafted sandwiches. She’ll retain a stake in that business while focusing her full creative energies on St. Anselm. Stay tuned for more details.

Chef Takes Flight - Ryan Hackney, whose culinary career includes time at 701 and Bibiana, is leaving his executive chef position at Logan Circle’s The Bird, after revitalizing their menu with exciting new dishes. Hackney was the third chef to command the kitchen at the EatWell group’s newest eatery within a period of 18 months.  During that time, Hackney has made headlines in DC Refined’s 7 Rising Star Chefs to Watch in DC, Eater’s Top 38 Essential Restaurants in DC for Spring 2018, The Washingtonian, and will be making his debut appearance on Food Network starring his signature dishes from The Bird. Next up for Hackney includes partnering with fellow Food Network alum Chef Alex McCoy, as he joins the team to create future pop-ups and grow the brand in upcoming endeavors.

The Not So New -Firefly welcomes Rich Falbo as its new executive chef. With a B.A. in Hospitality from Texas Tech University, a culinary arts degree from New England Culinary Institute, and more than 20 years of experience in the restaurant industry, Falbo brings his affinity for heartfelt service and delicious, responsibly sourced food to Firefly. Falbo honed his culinary chops as sous chef and chef de cuisine at Hyatt Regency Resorts in Maui, Hawaii and Austin, Texas, respectively. Next, he joined Austin-based restaurant group, McGuire Moorman Hospitality, working his way up from chef de cuisine to executive chef. As executive chef at Perla’s, Falbo developed a great appreciation for sustainable seafood and oyster culture and helped establish Perla’s as one of the premier seafood restaurants in Texas. Falbo’s entree into the Washington, D.C. dining scene began with local restaurant group, Passion Food Hospitality, where he held chef positions at such popular restaurants as Fuego Cocina y Tequileria and District Commons. Falbo’s penchants for sustainable meats and seafood and garden-fresh ingredients serve as his main inspirations for preparing American cuisine. His spring menu features dishes highlighting products from local farmers and ranchers as well as vegetables pulled directly from their rooftop garden. New items on the happy hour, lunch, and dinner menus include Pig Wings, Kale and Whole Grain, Seared Atlantic Sea Scallops and Butternut Hominy Hash and more. 1310 New Hampshire Ave, NW: 202.861.1310 (http://www.firefly-dc.com)

New Fish In Town - Newly appointed, Executive Chef Jake Addeo joins Occidental Grill & Seafood with an impressive culinary pedigree, having worked in top kitchens around the world from New York to Hong Kong - and most recently at Washington DC's esteemed Bibiana. Having grown up in an Italian-American family with a restaurant owner as a father, Addeo's culinary passions began at early age. His Italian heritage remains at the forefront, in addition to being a Culinary Institute of America graduate, he also studied at the Italian Culinary Institute for Foreigners in Piemonte. 1475 Pennsylvania Ave, NW; 202.783.1475 (www.occidentaldc.com)