New Chef Opening  — We are pleased to announce that critically acclaimed chef Kevin Tien will soon be opening a new restaurant, New New Chef Opening — Emilie’s, in the heart of Capitol Hill. The new 5,175-square-foot restaurant is scheduled to open in September 2019. Chef Tien will be leaving Himitsu later this month to focus on Emilie’s opening.Chef Tien’s final service at Himitsu will be September 15th.  Himitsu will subsequently continue to operate under current co-owner Carlie Steiner.  Chef Amanda Moll, former executive sous chef of Doi Moi, will be taking over as Himitsu’s new executive chef.

The Rooftop at The Graham Georgetown has announced that John Waldy will head the property’s kitchens as executive chef. A veteran of the hospitality industry, Waldy brings nearly 20 years of experience working for outstanding brands including The Ritz-Carlton and Renaissance. In his new post, Chef Waldy will oversee in-room dining, the daily menu at The Alex Speakeasy, and will introduce Rooftop EATS today, August 12, a full-service restaurant atop The Graham Georgetown.

The Ritz-Carlton, Pentagon City announced the appointment of three new members of their culinary team. 

Jose Noguez has been named Restaurant Chef for fyve Restaurant Lounge. He began his love for cooking at age three in Naples, Florida. Noguez competed in culinary competitions and continued to learn the fundamentals of his profession at Johnson and Wales University in North Miami. In 2010, Noguez was appointed Chef de Partie at The Ritz-Carlton, Naples where he expanded his culinary experience. Soon after, he was promoted to Chef Tournant in charge of the Bella Vista Lounge, a position he held for two years before being named Restaurant Chef at Mezzo.

Anabella Pru, the Executive Pastry Chef, hails from Venezuela and uses her innovative creations to design cakes and other delicious desserts with exotic ingredients. Pru’s career at Le Cordon Bleu School of Culinary Arts led her to work alongside some of the world’s best executive pastry chefs, which influenced her own unique style.  Pru was nominated for the JWU ZEST Award for Pastry Chef of the Year, one of seven of Miami’s Elite Pastry Chefs, while working at The Ritz-Carlton, Key Biscayne.

Phil Skerman was named Executive Sous Chef. He has served as a chef at Ritz-Carlton locations throughout Florida and the Washington, D.C. region. Sherman’s background includes strategic planning and introduction of new food & beverage initiatives at The Ritz-Carlton, Tysons Corner. He is multiple nominees and winner of the Five Star Employee of the Quarter Award.

The Pembrooke has a new executive chef Harpper McClure, who will unveil a new Pembroke menu this fall, was most recently the Chef de Cuisine at the acclaimed Le Diplomate on 14th Street. Previously, he held Executive Chef roles at Brothers and Sisters at The Line Hotel, Brabo by Robert Wiedmaier in The Lorien Hotel and was the Executive Sous Chef at Vidalia Restaurant, all in the Washington, D.C. metro area.

he is a native of upstate New York, moved to D.C. in 2004 in search of access to an elevated, vibrant culinary market where he could grow his skills as a young chef.
He is a graduate of the Culinary Institute of America in Hyde Park and in his free time enjoys hanging with his 6-year-old son and picking up monthly house DJing gigs at venues around the city.
Mandarin Oriental, Washington DC  has announced the appointment of Claus Olsen as the hotel’s Executive Pastry Chef. Originally from Denmark, Chef Olsen joins the team with over 20 years of culinary experience working in Forbes Five-Star restaurants and cake shops around the world. Most recently, Chef Olsen served as Executive Pastry Chef for the Shangri-La Bangkok in Thailand. Prior to Shangri-La, he was with Mandarin Oriental Hotel Group in Kuala Lumpur, Malaysia, Bangkok, Thailand, and Las Vegas.
Chef Olsen discovered this passion for baking and pastries through daily visits to his grandfather’s bakery in his village in Copenhagen as a child. Since then he has cooked for kings, queens, presidents, and dignitaries from around the world. 

Union Street Public House announces the appointment of Peter Saletta as executive chef. Chef Peter Saletta brings a fresh outlook to Union Street Public House. Crafted through the true flavor of Old Town, Alexandria and reflected through exceptional American cuisine, Chef Saletta’s menu plays on the history of the beautifully renovated 1790 warehouse. He brings a contemporary twist on comfort food with Union Street classics such as house-smoked ribs and the “My Bar, My Rules” sandwich—a restaurant favorite that includes pan-seared aged filet mignon, Swiss cheese, garlic butter, rosemary, roasted red pepper, and Tabasco aioli piled on an English muffin. Chef Saletta’s products are exclusively locally-sourced, including the fish of the day—the freshest selection from the fishmonger daily, from sea to table. Drawing from the bounty of local farms and waters, his Southern roots are reflected not only in his flavor palette but through his careful sourcing of the finest ingredients.