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New in Town – The Hay-Adams Vice President & General Manager Hans Bruland is pleased to announce the appointment of Toby Lent as the new director of catering for the award-winning historic hotel. Lent brings twenty-four years of experience to the position having worked at distinguished hotels on both coasts including Connecticut, California, and Hawaii. Most recently Lent served as the director of catering and private events at the Peninsula Beverly Hills, before accepting the appointment in the nation's capital. Prior to joining the Peninsula, he served in a director-level role at the St. Regis Princeville in Hawaii, responsible for the annual catering and banquets operations. A native from Coudersport, Pennsylvania, Lent graduated in 1993 from the esteemed Johnson & Wales University in Providence, Rhode Island with degrees in Hotel/Restaurant Management and Hospitality Sales and Meeting Management. Shortly after graduation, he began his career at the Sheraton Stanton Hotel in Stamford, Connecticut
New to the Table – Partners Ryan Tracy & John Jarecki are pleased to announce the appointment of John Conway as the new executive chef of Red's Table, Conway brings 25 years of experience to his new position having worked in notable restaurants throughout Ireland, New York, and Virginia.  He is looking forward to adding his unique twist to the wholesome, straightforward dishes to which Red’s Table’s farm-focused menu.  Joining Chef Conway is Dave Weir as the new pastry chef.  Weir has 21 years of experience in the restaurant industry.  He most recently served as a pastry cook and bread baker at Bread Furst in Washington, D.C., under the direction of notable baker Mark Furstenberg.  
Fresh Look – Urbana, the modern Italian restaurant and bar located in the heart of Dupont Circle, is proud to announce the addition of Lauren Mathews as lead bartender. Mathews joins Urbana from The Commoner at Kimpton Hotel Monaco Pittsburgh, bringing over seven years of bartending experience, a passion for heartfelt hospitality, and a commitment to sustainable bar practices. A native of Pittsburgh, PA, Lauren Mathews began her hospitality career working for Big Y Group, a collection of restaurant and bar concepts based in Pittsburgh. There, she sharpened her knowledge of wine, champagne, and cocktails while learning to deliver fine-dining service in high-volume restaurants.