Sebastien Rondier, Executive Chef Brabo Brasserie 1600 King Street Old Town Alexandria 703-894-3440 BraboRestaurant.com Sebastien Rondier’s love of traditional French cuisine and the communal aspects of cooking were instilled in him throughout his childhood in Southwest France. The influence of his grandparents and his uncle, a chef who brought his expertise home, even making fresh sausages for neighbors, was especially meaningful. After graduating from culinary school at CFA Hotellerie DAX in France, Rondier worked in acclaimed kitchens in French Basque Country, Paris (Le Bristol, Michelin-starred Taillevent) and Monte Carlo (famed Chef Alain Ducasse’s Michelin-starred Le Louis XV Restaurant). Monte Carlo was the beginning of a prolific working relationship with Ducasse, as Rondier moved to the U.S. and worked in his celebrated restaurants across New York City (Alain Ducasse at the Essex House, Adour at St. Regis, Benoit) as well as in Puerto Rico (miX On The Beach at W Retreat & Spa), and in Washington D.C. (Adour at St. Regis). Rondier further honed his craft in additional kitchens in D.C., Hawaii and Las Vegas, as well as with a big win on the “I Love It When You Call Me Big Papaya” episode of Food Network’s Cutthroat Kitchen. As Executive Chef at Brabo Brasserie, Rondier is thrilled to lead a first-rate culinary team and use his vast experience to shape a menu of simple, iconic French brasserie fare with a contemporary twist, made from top-quality, seasonal ingredients from around the region. What inspired you to pursue a career in the culinary field? My uncle and grandma were my biggest inspirations for pursuing a culinary career. I knew early on that school was not for me. My uncle was in catering and I would go with him to work to watch him butcher meats and make pâtés, blood sausages, and terrines….
Masters of Cuisine Chef Oscar Ordonez LaTasca 607 King Street Old Town Alexandria 703-299-9810 Latascausa.com Chef Oscar presents the popular Spanish Gambas al Ajillo – Fresh prawns, fresh garlic, olive oil, dried Guindilla peppers & fresh parsley. Chef Oscar began his education in Honduras, assisting the Instituto Nacional de Formacion Profesional in his home town. His curiosity brought him to the United States where he started his culinary career like so many others, as a dishwasher. After years working as a dishwasher he was promoted to line cook by Chef Josu Zubikarai. Oscar worked under Chef Josu’s wing and in 2013 Chef Josu, La Tasca’s corporate chef, helped Oscar join the Carlos Rosario culinary academy in Washington DC. Oscar spent days studying at the culinary academy and evenings working at La Tasca DC. After two years he graduated and was promoted to Executive Chef at La Tasca DC. Oscar made the move to La Tasca Alexandria in late 2016. Oscar continues his education as a chef, just this year he enrolled at L’academie de Cuisine. What inspired you to pursue a career in the culinary field? I have been cooking since I can remember. I was always helping in my family restaurant, knowing that someday I wanted to become a chef. Since a very young age, I felt the call to the culinary arts and have never stopped learning and studying. The main reason I came to the United States, was the opportunity to pursue my passion. Who or what has made the biggest influence on you during your career? My mother and grandmother were my first influences in cooking, they taught me how to work with flavors and the importance of the basics. As I grew, my own passion for cooking and desire to learn more, I found Gaston Acurio to…
Chef Anthony Salvato Magnolia’s On King 703 King Street Old Town Alexandria 703-838-9090 Originally from Orlando, Florida, Chef Anthony Salvato moved to Augusta, Georgia at a young age. Growing up in a family where food brought everyone together, he developed a great passion for cooking. In 2008, Chef Anthony attended Le Cordon Bleu to study culinary arts back in his hometown of Orlando. Chef Salvato has spent 8years working in the Washington, D.C market working for highly regarded Gaylord and Hilton Hotels. In 2018, his love for southern cuisine led him to Magnolia’s On King, where he has taken over as the Executive Chef. Anthony utilizes local ingredients and embraces the culture of Southern Cuisine while using a mixture of classic and modern techniques. What inspired you to pursue a career in the culinary field? Growing up in a large Italian family, food was the one thing that everyone looked forward to during get togethers. My grandmother was a great cook and my uncle, who is a retired chef, were my inspiration to get in the kitchen. I’d be lying if I didn’t include that my competitive nature stemming from sports and interest in playing with fire and sharp objects didn’t contribute to my desire to cook Who or what has made the biggest influence on you during your career? Thomas Keller, a Michelin Star chef who has built a successful restaurant empire and takes pride in the development of his staff. What is your “personal favorite” dish on your menu and why? Has to be the shrimp and grits, it’s all about using fresh ingredients. We make a Tasso ham gravy using the traditional cajun/creole flavors of the Louisiana Bayou. We use stone ground yellow grits What do you feel sets your cuisine apart from others in your field?…
Let’s Eat By Charles Oppman A Rite of Spring – Pasta Primavera Now that spring is in full swing we’re likely to see the seasonal springtime dish pasta primavera on Italian restaurant menus across America. It just makes sense―the word primavera means “spring” in Italian. But what is pasta primavera exactly, and what’s its culinary history? Let’s begin with the heart of the dish, the pasta. Long before they invented the mechanical clock, gunpowder and paper, the Chinese invented noodles, which would come to be called pasta, “dough” in Italian. Although the origin of pasta evokes much speculation, many historians credit the 13th century explorer, Marco Polo, with bringing pasta to Italy from China. During his 17 years in China the Venetian merchant probably dined with the likes of Kublai Khan, Polo must have sampled a variety of Asian pastas, which were generally made with rice flour or millet. The Chinese began using wheat for noodles about 3000 BC. The medieval Chinese didn’t eat dry strands of pasta like we do today. Instead they cooked fresh pasta. Pasta primavera is an Italian-American dish―created in New York City in the 1970s― consisting of pasta and fresh vegetables. There is no one recipe for this dish. It may contain almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green, red or yellow bell peppers, with tomatoes. Pasta primavera is usually highlighted by light flavors, aromatic herbs and bright colors. A seasonal addition would be fresh asparagus, which is inexpensive and plentiful during the spring season. Chicken, sausage or seafood may be added, but the star of the dish is always the vegetables. A Classic primavera sauce is based on a soffritto (the Italian version of a French mirepoix) of garlic…
Chef Darryl Bolling McLoone’s Pier House 141 National Plaza National Harbor 301-839-0815 Chef Darryl enjoys his succulent Rack of Lamb with mashed potatoes and grilled asparagus. Chef Bolling was born and raised in Baltimore, Maryland. Before beginning his career as a banquet chef for Hyatt Hotels, he perfected his craft and graduated from Pennsylvania Culinary Arts in Pittsburg. Working for Hyatt Hotels is where he learned how to be very well organized as a chef, due to cooking in large quantities and for hundreds to thousands of people. Later he decided to take his skills to work for Bravo/Brio which was an Italian concept. He was brought on as a culinary chef to help develop menus and open restaurants in different states. He was asked by Al Copeland, a man who once owned all the Popeye’s restaurants, to move to New Orleans in 2005 to become his Executive Chef for one of his fine dining establishment. In New Orleans is where he learned the creole side of cooking and the great hospitality the city gives. During the aftermath of Katrina, he was part of the rebuilding stage. He considers it a great honor to have helped them restore the city back to the New Orleans we all love today. He is now back in the DMV area doing what he loves to do…..”cook!” What inspired you to pursue a career in the culinary field? My love and passion for food and people. Food is universal and can bring people together from all walks of life. Everyone needs food, and there’s no denying good food! Cooking allows me to play a role in bringing people together. Who or what has made the biggest influence on you during your career? Mike Bomberger, he was the epitome of “if you can’t…
Chef Lester Fields Murphy’s Irish Pub 713 King Street Old Town Alexandria 703-548-1717 murphyspub.com Main Photo Caption: Lester gets ready to enjoy some of his Traditional Irish Stew. When did you first become interested in cooking? When was in high school I worked at Manny’s Restaurant in Washington D.C. cleaning the kitchen area. I thought that the chef was awesome and that his food presentation was great and it seemed that people always had smiles on their faces when he cooked for them. I said to myself then that “this is what I want to do some day.” In 1980, I was given the chance to work in the kitchen at the Holiday Inn in D.C. I will never forget this because Ronald Reagan became president that year. This is where I started cooking. I started out making soups and sauces and working with Ben, the Banquet Manager, at the time. Ben knew that I had my hopes on becoming a full time cook and he passed that information on to the Chef and it all mushroomed from there. I have been at Murphy’s 10 years now. Who have been your biggest inspirations in your career? That would be Chef Steven White, because he gave me the tools needed to be the chef I am today. He taught me that there is more to being a chef than just cooking the food. Treating your employees well and by example is the most important. He also taught me how to cost out food and how to negotiate with the all of the food purveyors! What are some qualities that you think a successful chef should have? I think a successful chef needs to be good with people, receptive to feed back and be able to adapt to any given situation. Being a “multi-tasker”, not…
Cavatelli with Veal Ragu – Handmade in-house cavatelli pasta tossed in a spicy veal ragu topped with cold ricotta Juan Amador Executive Chef La Trattoria 305 South Washington Street Old Town Alexandra 703-548-9338 Latrattoriaoldtown.com Chef Amador comes from a family of farmers who grew their own tomatoes and beans and also raised chickens. He has always been in touch with food. His family made tortillas and pasta growing up. When his family went on vacation, he would stay with his grandfather. In Honduras, men traditionally do not cook, but when he was alone with his grandfather, they stepped outside of the box and…cooked. When did you first become interested in cooking and what made you choose a culinary career? As you can see from the bio, I learned how to cook from my grandfather. He taught me not only technique, but passion for the ingredients and the outcome of my dishes. I was taught that cooking was not a chore, but an experience. Who or what has been your biggest inspiration during your career? Other than the influence of my grandfather, I have no formal training. I started out as a dishwasher in 1995 at the then Trattoria de Franco (now La Trattoria) and worked my way up. My passion for the food, and the experience of working in kitchens my whole life is my inspiration. What dish on the menu reflects your personal style? Lasagna is my favorite dish on the menu and it is a dish my family would serve when a big group would get together. I make it from scratch with family secrets thrown in. What do you feel sets your cuisine apart from others in your field? Every dish is handmade to order. I personally make all of the pasta, pizza crust and bread. I…
By Chester Simpson Chef Anthony Gitangu Old Hickory Steakhouse Gaylord National Resort National Harbor 301-965-4000 Gaylordnational.com Chef Anthony Gitangu moved to America from Kenya in 1996. In 2007, he graduated from L’Academie de Cuisine culinary school in Gaithersburg, MD. Gitangu then went to work and train at Vidalia restaurant in Washington, D.C. under chefs Jeff Buben and RJ Cooper. Gitangu joined Marriott International, Inc. in 2008, where he successfully worked his way up in the kitchen holding a variety of chef positions at area Marriott properties. In 2016, he joined Gaylord National Resort and Convention Center as the Senior Sous Chef at the resort’s signature restaurant, Old Hickory Steakhouse. When did you first become interested in cooking and what made you choose a culinary career? I first became interested in cooking at 5 years-old. I was a young boy in Kenya and was always fascinated by food. I would watch my mother cook and she taught me how to prepare goat. I originally went to school for finance. My first job in the USA was in the kitchen as a dishwasher. I would watch the chefs cook, then go home and try to duplicate what I had learned. I would also watch a lot of cooking shows and read cook books. From there, I realized I wanted a career as a Chef. Who or what has been your biggest inspiration during your career? I have always been passionate about French cuisine, so my biggest inspiration during my career has been Chef Michel Richard. I had the opportunity to work with him and always appreciated his simple, yet elegant culinary style. Chef Marcus Samuelsson has also been an inspiration. He has as similar style of cooking to me in that he likes to bridge…
By Chester Simpson Chef Amadou Quattara Bond 45 149 Waterfront Street National Harbor 301-839-1445 Bond45.com When did you first become interested in cooking and what made you choose a culinary career? When I was 15. I did a lot of cooking with my mother on the Ivory Coast of Africa. She is my inspiration. Who or what has been your biggest inspiration(s) during your career? Francis Lavendour was a chef in Washington DC. I was a Sous Chef under him. What dish on the menu are you most curious to see how it’s received? For sure the Chicken Pepperoni Parmigiana. It’s unlike any Chicken Parm you have ever had. We pound the chicken into a 10 inch circle. Bread it then add Pomodoro Sauce, Fresh Mozzarella and Pepperoni. People always think it’s a pizza. What do you feel sets your cuisine apart from others in your field? Big portions and Big flavor. If any chef in the world (past or present) could prepare you a meal, who would you want that to be? My Brother. Chef Morou Ouattara from Kora Restaurant. What’s your guilty food pleasure? Szechuan Chicken. If you would like to see your favorite chef featured in this space, send contact information to chester@chestersimpson.com
By Chester Simpson Chef Jorge Chicas Hummingbird 220 South Union Street Old Town Alexandra 703.566.1355 hummingbirdva.net When did you first become interested in cooking and what made you choose a culinary career? As a young kid, I was a very picky eater and my grandmother always cooked something different for me. She taught be lots in the kitchen and I always enjoyed cooking what I liked. When I came to the USA my parents worked in the restaurants and I offered to go and work with my mother. I enjoyed the craziness of it all when the kitchen was busy. Who or what has been your biggest inspiration during your career? Being able to work with Chef Jose Andres who gave me the opportunity to travel and eat amazing food at the best restaurants in the US, Spain, France, Greece, and Turkey. Working with Chef Cathal Armstrong and learning his style keeps me very motivated and excited to continue my learning experience as a chef. What dish on the menu are you most curious to see how it is received by your clientele? The Grilled Octopus. Every market is different and I am very intrigued to see how our guests in Alexandria react to the dish. What do you feel sets your cuisine apart from others in your field? Because I work with Chef Armstrong, our emphasis is working with local farms and procuring fresh seasonal produce. We are very selective when it comes to the food we offer here at Hummingbird. If any chef in the world (past or present) could prepare a meal for you, who would you want that to be? One of the most amazing dining experiences I have had was with Thomas Keller at the French Laundry in Yountville, CA. I would like to experience…
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