Occasions Caterers, is welcoming Adam Howard as its new executive chef this spring. Chef Howard comes to Occasions after a two-year stint as executive chef of the Michelin-starred Blue Duck Tavern, bringing along decades of experience in top-tier kitchens throughout New York City, the South and in the D.C. metro area. The jump from fine dining to the catering world was a natural fit for Howard, who says he and the Occasions team share a passion for bridging the gap between the two culinary platforms by creating innovative, high-quality dining options.
Napoli Pasta Bar has hired a new executive chef, Andy Clark, who is bringing his own take on traditional Neopolitan cuisine to the restaurant. Andy was most recently the former Chef de Cuisine at San Lorenzo, and previously the Sous Chef at Fiola, Red Hen, and All-Purpose. He has held chef positions all throughout DC and was featured by Zagat on their List of "30 under 30 Culinary Rock Stars Redefining the Industry." Andy already has a new menu in place and plans to add his own twists to the traditional Neapolitan classics.