Chef & Management Updates

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Jacob Hunter – Jacob Hunter of Dirty South Deli has joined the newly-reopened Taylor Gourmet as its culinary director. “Jacob is going to take our menu to the next level,” said the sandwich shop in a statement. Hunter has already added a unique roasted lamb hoagie with watermelon radishes and asparagus to the menu. (1117 H Street NE; 202.684.7001; taylorgourmet.com)

David Metz — David Metz is the new sommelier and wine director at critically-acclaimed Plume restaurant (located within the prestigious and award-winning Jefferson hotel in Washington, DC). Born in NYC, Metz brings almost two decades of experience to the position. In 2009, he secured a position as a server at Bourbon Steak, located within The Four Seasons Hotel in Washington, DC, and spent the next seven years working his way up from a server, to captain and finally to sommelier. (1200 16 Street NW; 202.448.2300; plumedc.com)

Mike O’Brien — Ahead of the restaurant’s opening, Mike O’Brien has joined The Salt Line kitchen team as chef de cuisine. After spending his holidays and summers in Cape Cod, it’s fitting for O’Brien to return to his roots and oversee the New England-inspired dishes. With over 20 years of industry experience, O’Brien’s diverse career spans culinary training at Johnson & Wales in Charlotte, North Carolina, and stints at The Liberty Tavern in Arlington, Virginia; the award-winning Blue Duck Tavern at the Park Hyatt hotel; Birch & Barley; and CityZen in the Mandarin Oriental hotel. After moving to San Francisco, O’Brien went on to open Mikkeller Bar as its executive chef, receiving 2.5 stars from the San Francisco Chronicle. While running the Mikkeller Bar kitchen, he was the consulting chef at the Trappist as well as chef/owner of Berkley’s Perdition Smokehouse, where he oversaw not only the kitchen but a 40-tap draft beer program. (thesaltline.com)

Russell Smith — The Source by Wolfgang Puck has promoted Russell Smith to executive chef. A DC resident since 2004, Smith has been an integral part of the culinary team at The Source for more than six years. After five years with Black Restaurant Group (BlackSalt Fish Market, BlackSalt Restaurant, Black Market Bistro and Addie’s), Smith assumed a sous chef position with The Source in 2009. After three years in this role, Smith received an opportunity to open The Sunset Room at National Harbor as executive chef. In this position, still within the Wolfgang Puck family, he led the kitchen and created the menus for private corporate events, galas and social celebrations for up to 2,000 guests. Eager to get back into a restaurant environment, in 2014, Smith re-joined the team at The Source as executive sous chef. (575 Pennsylvania Avenue NW; 202.637.6100; wolfgangpuck.com)

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