2941 Restaurant | Events & News

The charming chef has had several months to get into a groove at renowned 2941. What are some of his observations of his new home?

How did you decide on leaving Cafe Boulud for 2941?
“I knew when I turned 30, I was going to go on my own. But what I did not know is that Cafe Boulud would be reviewed that summer. That made things tricky. Half my career was with Daniel. I didn’t want to break that bridge. But if I didn’t leave, . . . 40 is just too late. So right after that review, I said, ‘I’m leaving the restaurant in good hands. I’m giving it back to you the way you gave it to me.’ I reminded [Boulud] he went out on his own when he was 30. I said I want to find out what I can do.”

How does your experience here differ from yours in New York?
“I have more time to think here than I did in New York. New York is very intense. So really, the challenge is for me to be known. In New York, there’s a restaurant on every corner. And working for Daniel– well, once you’re there you earn your name there. My biggest challenge now is to surprise people and keep them remembering their experience.”

What’s one of your many aspirations for the restaurant?
“What I want to teach my cooks is a love of cooking. . . . .You have to look at a tomato and be excited and say wow, because it’s just great. My challenge is to teach them to have feeling. And I think that our cooking is getting more refined and that makes me happy.”

How does restaurant culture differ between New York and Washington?
“It’s a family of chefs. I was very welcomed here in DC. You feel that everyone is close to each other even though everyone is competing. In New York, it is very difficult to go into someone’s restaurant and meet the chefs. If you don’t know them, it’s tough.”

“Here, it’s different. I went to see Eric Ziebold [of CityZen] two weeks ago and he came out and we talked. He said to ask if I needed help with anything. . . . It’s unusual to have someone offer to help. That doesn’t happen as much in New York.”