Cooking food from our roots. 

Chef John has 18+ years in the food and beverage industry, ranging from busser to Executive Chef, in New York City and Washington, D.C.  After graduating from the French Culinary Institute in Manhattan and studying and training in the upper echelons of NYC kitchens, he returned closer to home, fine-tuning his skills and ultimately running some of Washington D.C.’s top restaurants.  These experiences, as well as industry friends and connections across the globe, have given him a wide perspective, an appreciation for the history and variety of culinary excellence, and a lot of delicious ideas.