Covid-19 & my family’s safety is the primary reason that I recently left my traditional outlet of fine dinning restaurants and joined the Table at Home platform.
I’m certified and follow strict sanitation practices that are specifically tailored to maximize safety during these times. All products will be properly washed and I will be in a mask and gloves from start to finish. In an effort to minimize any potential exposure, many of my ingredients are coming from small farms like Grand View in Forest Hill, MD and from my own garden. In our home. it’s just my wife and our four year old daughter who all practice proper sanitation procedures as well.
Born and raised in Washington DC, I have over 20 years of experience. I trained in New York City for three years in Michelin star restaurants like Country and Oceana (modern french) before moving back home taking a job at Marcel’s (classic french). Working for several top restaurants and award-wining chefs such as Geoffrey Zakarian, Cornelius Gallager, and Robert Wiedmaier in DC, I became praised in the diplomatic circles, and I landed a job as the Executive Chef to the Saudi Ambassador. I spent the next four years creating one of the most exceptional dining tables in the Embassy world.
Black’s: Bethesda 1999-2004
Oceana: 2004-2005 ** 2 stars
Country: 2005-2006 ** 2 stars
Marcel’s: 2007-2009 * 1 star
Private Chef to the Saudi Ambassador: McLean, VA 2010-2015
Capital Grille: Chevy Chase (bartender) 2016-present
Cut by Wolfgang Puck: (server) 2019-present
Culinary Solutions: 2016-present
Table at Home: 2020-present
Dad: 2016-end of time