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Cliff Wharton — Chef Cliff Wharton is coming back to TenPenh but to their new location in Tysons Corner!. On the heels of its recent opening, the time was right to bring back that familiar face from the former Pennsylvania Avenue location. He will once again be working with co-proprietor, Chef Jeff Tunks and cooking those beloved dishes of his childhood. Wharton’s familiarity with the kitchen began at his home in the Philippines—his birthplace and his mother’s native country. As an aspiring chef, he honed his skills working at the Loew’s Coronado Bay in San Diego for a year under the careful guidance of Chef Jeff Tunks, whom he credits with fostering in him a serious commitment to the profession. He was also on Chef Tunks’ team at the Grill Room of the Windsor Court Hotel in New Orleans. It is there that he perfected his culinary skills. Thanks to Wharton, Washingtonians will once again be acquainted with traditional Filipino delicacies such as Lumpia, a crispy roll filled with cabbage, beef or pork, water chestnuts and bean sprouts; a neat version of Chicken Adobo, a flavorful chicken dish slow-cooked with spices, soy sauce, and vinegar; and Pancit, a favorite noodle dish. (7900 Westpark Drive, McLean, VA; tenpenhtysons.com) Jay Caputo — Jay Caputo is the new chef at The Riggsby. Chef Caputo comes to the restaurant with more than 20 years of experience. While in college, Caputo started working in restaurants and worked every job in the front of the house possible; however, it wasn’t until he worked in the back of the house that he realized his true calling! Chef Caputo worked as sous chef with The Riggsby’s executive chef and owner, Michael Schlow, at his former restaurant Radius in Boston. He is perfecting a new menu with additions such as, parker house rolls with foie butter and grilled Spanish octopus with fennel puree, citrus and hazelnuts. (1731 New Hampshire Avenue, NW; theriggsby.com) Bryan Moscatello — Bryan Moscatello (Remember him from his Zola days?) is the new executive chef at 701 Restaurant. He brings twenty-eight years of experience to his new position having worked at many restaurants throughout Washington, DC, Napa Valley, Aspen, Colorado and Chicago, Illinois. Prior to joining 701 Restaurant, he was the executive chef of Calistoga Ranch in Napa Valley. From 2014 to 2015, Moscatello served as executive chef at The Little Nell in Aspen and before that he partnered with the Storefront Company restaurant in Chicago. (701 Pennsylvania Avenue, NW; 701restaurant.com) Rochelle Cooper — Rochelle Cooper is the new pastry chef at Arroz. Most recently, Chef Cooper was the chef de partie at Minibar and pastry cook at Range. She will now work closely with executive chef Michael Rafidi to develop desserts that integrate influences and flavors from Southern Spain and Morocco. (901 Massachusetts Avenue NW; arrozbymic.com)