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Justin Abad -- Justin Abad has joined the food-and-beverage team at The Dupont Circle, where outlets Café Dupont and Bar Dupont are also a focal point in one of Washington’s most popular neighborhoods. Abad will serve as General Manager of Outlets. A graduate of George Washington University, Abad began as a server at Cashion’s Eat Place in 2002, began training under Cashion’s wine director and partner and within a short time was promoted to general manager. In July of 2007, Abad and his partners purchased the restaurant from owners Ann Cashion and John Fulchino. In 2010, Abad opened A.M. Wine Shoppe, a neighborhood delicatessen focused on a carefully curated wine selection with antipasti and charcuterie. This led to new ventures, including Pop’s SeaBar, opened in September, 2014 and TinMan Hospitality, an independent restaurant consulting practice with a focus on defining and improving culture and management development. (doylecollection.com/dupont) David Creamer – David Creamer is the new executive chef at Gaylord National Resort and Convention Center. Creamer brings with him more than 18 years of experience in the food and beverage industry; he began his career with an externship at The Greenbrier when earning his hospitality and culinary degree at James Madison University. He joined Marriott International, Inc. in 2001 as an executive sous chef at Marriott Metro Center in Washington, DC, followed by a promotion to director of restaurants at the hotel. He has remained in the DC and Northern Virginia markets throughout his career, holding various titles including three executive chef positions at the Crystal City Gateway, Bethesda North Hotel & Convention Center and, most recently, the Renaissance Arlington Capital View. (201 Waterfront Street, National Harbor, MD; 301.965.4000; gaylordnational.com) Huw Griffith -- A Restaurant Association of Metropolitan Washington Pastry Chef of the Year honoree, Huw Griffith has been named executive pastry chef of Soapstone Market, a community marketplace located in the Van Ness. Griffith, the 2007 RAMMY Pastry Chef awardee when he served as executive pastry chef at Tabard Inn, was also named a semi-finalist for Outstanding Pastry Chef by the James Beard Foundation. He has extensive experience in classic and contemporary dessert techniques, pastries, breads and bakeshop production; his patisserie menu at Soapstone Market includes more than 15 varieties of cakes. (4465 Connecticut Avenue NW; 202.750.4100; soapstonemarket.com) Troy Knapp – Blue Duck Tavern welcomes Troy Knapp as executive chef of the luxury hotel and Michelin-starred restaurant. Prior to Park Hyatt Washington, Knapp was executive chef of legendary hotel The Driskill in Austin, Texas. During his tenure, The Driskill’s 1886 Café & Bakery was named the No. 1 hotel restaurant in Austin. Prior to The Driskill, Knapp was the executive chef at Hyatt Westlake Plaza, Hyatt Regency Phoenix, as well as Hyatt Hill Country Resort & Spa in San Antonio. Knapp is also a certified sommelier with the Court of Master Sommeliers, has received a Level 2 certificate from the Specialty Tea Institute and was an author of a wine column which was selected as one of the three "must read" blogs by San Antonio Magazine. Knapp was recognized by Hyatt as the company's “Chef of the Year” in 2008 and 2015. (1201 24 Street NW; 202.419.6755; hyatt.com) Drew McCormick -- Drew McCormick now serves as the executive beverage director for chef Ruth Gresser’s Neapolitan-style restaurant, Pizzeria Paradiso. McCormick has spent years developing her extensive knowledge of beer. After accepting her first job at a restaurant at the age of 16 busing tables, McCormick worked her way up the ranks and became a cocktail waitress, which piqued her interest in alcohol and led to the discovery of her love of beer. Though she continued to educate herself on different types of brews, McCormick initially decided to pursue another career path and moved to DC to get her Master’s degree in project management; it was during this time that she began working at Pizzeria Paradiso. McCormick has been with the restaurant since 2013 and grew in her role to eventually oversee the beverage program at all three locations of Pizzeria Paradiso, which encompasses more than 200 bottled beers and up to 16 draft beer selections at each location. McCormick is the first woman to run the award-winning beer program. (2003 P Street NW; 202.223.1245; eatyourpizza.com) Theresa McCulla -- The Smithsonian’s National Museum of American History has appointed Theresa McCulla as historian to oversee its American Brewing History Initiative. McCulla, a social and cultural historian of food in the U.S. from the early 1800s to today, has focused on the role of food and drink in generating ideas about history, culture and identity in America and has extensive experience and expertise in research, writing and collecting oral histories. She will work out of the museum, conducting research and new collecting, with special emphasis on homebrewing and the craft brewing industry. The three-year brewing initiative is part of the Smithsonian Food History program and was created in 2016 to collect, document and preserve the history of brewing, craft brewers and the beer industry and explore how brewing connects to larger themes in American history. The project will feature two annual public programs, one at the museum during the Smithsonian Food History Weekend, which runs October 26–28 this year, and the other in various brewing communities around the country. The museum will also participate in the Craft Brewers Conference & BrewExpo America, April 10–13. (12 and 14 Streets NW; 202.633.1000; s.si.edu/BrewHistory) Takeshi Nishikawa – Takeshi Nishikawa is the new chef de cuisine at LINCOLN. Born and raised in Japan, Nishikawa and his family relocated to the US when he was 15 years old. After graduating from high school in Alabama, Nishikawa spent two years at the New England Culinary Institute in Vermont before working for The Ritz Carlton Hotel Tysons’s Corner and Gibraltar restaurant in Lancaster, PA. After a stint in Japan, Nishikawa moved to DC with his wife and worked in the kitchens of Restaurant Eve, Volt, New Heights and finally LINCOLN. The wine and spirits lover is fluent in three languages. (1110 Vermont Avenue NW; 202.386.9200; lincolnrestaurant-dc.com) Irvin Van Oordt – The newest restaurant from The Fainting Goat team, Tiger Fork, is now being spearheaded by executive chef Irvin Van Oordt. Van Oordt cooked at Lima-based Central Restaurante and Michelin-starred Midsummer House in Cambridge, UK; he has also worked in the kitchens of José Andrés and Johnny Spero. In 2014, Van Oordt joined the research and development team for renowned Singapore chef Janice Wong of 2am:lab and dim sum expert Chef Ma Jian Jun to write Dim-Sum, a 180-page cookbook that explores the origins, ingredients and techniques behind the art of dim sum. Van Oordt will work with Fainting Goat’s Nathan Beauchamp to create dishes that will represent the globally influenced culinary tradition that exists in Hong Kong cuisine. (922 N Street NW; 202.733.1152; tigerforkdc.com) Erin Reed -- Park Hyatt Washington, DC has appointed Erin Reed as the new pastry chef for the 216-room luxury hotel and its Michelin-starred Blue Duck Tavern. Erin is a native of Mifflinburg, Pennsylvania and has earned certificates in both culinary and advanced baking and pastry from the Indiana University of Pennsylvania Academy of Culinary Arts in Punxsutawney, Pennsylvania. After externing for one year at the Broadmoor’s five-star, five-diamond, Penrose Room in Colorado Springs, Colorado, Reed then continued her education earning a Bachelor of Science degree in hospitality management from the same university. Reed then continued her culinary career in Philadelphia at Morimoto before serving as pastry sous chef at Marcel’s under RW Restaurant Group. This position led to a quick promotion to executive pastry chef of Robert Wiedmaier’s fine dining restaurant, Brabo, in Alexandria, Virginia. Prior to her appointment at Park Hyatt Washington, Reed served as executive pastry chef of Daniel Boulud’s DBGB. Expect noteworthy, seasonal desserts inspired by Reed’s Central Pennsylvania heritage. (24 and M Streets NW; 202.419.6755; blueducktavern.com) George Rodrigues -- Chef/owner Michael Schlow welcomes Chef George Rodrigues as the executive chef of his tasting menu-only restaurant, Conosci. Continuing on as the executive chef at Tico, Rodrigues has worked closely with Schlow for six years both in Boston and Washington. While crudo will still be offered on the restaurant’s tasting menus, Rodrigues has expanded the offerings to include a variety of other ingredients like noodles made from scallop paste, served with fermented yucca juice, a squid ink tuile and caviar. Rodrigues will also provide more options for those with dietary restrictions. (465 K Street NW; 202.629.4662; conoscidc.com) Sebastien Rondier -- BRABO has added new executive chef Sebastien Rondier to its kitchen in Old Town Alexandria. A native of southwest France, Rondier is classically trained in French cuisine and has expanded his culinary talent over the last 14 years in America. His experience includes working closely with Alain Ducasse at such restaurants as Adour at St. Regis in Washington, DC; Mix On The Beach at W Retreat & Spa on Vieques Island, Puerto Rico; Benoit Bistro in New York City; and Le Louis XV in Monte Carlo, France. Rondier also created the new concept of Decanter at St. Regis in Washington, DC and served as a task force chef for Kauai Grill at St. Regis in Princeville, Hawaii. (1600 King Street, Old Town Alexandria, VA; 703.894.3440; braborestaurant.com)