ABOUT 2941

2941 is one of the most celebrated restaurants in the metropolitan area.
The restaurant is nestled in the heart of Falls Church, VA surrounded by lush landscaping, koi ponds, waterfalls, world-class artwork, and a lakeside view.

​Executive Chef Bertrand Chemel presents contemporary American cuisine accented with bold French and Mediterranean flavors. Named by Washingtonian Magazine in 2017 as a 100 Very Best Restaurant, Northern Virginia Magazine
​in 2017 as one of the Top 50 Best Restaurants, and by Eater DC as a 38 Essential Washington Restaurant, to name a few accolades, 2941 continues to charm gourmands with its sophisticated yet relaxed ambiance, outstanding service,
​and inventive cuisine. 2941 is a sister restaurant to Pizzeria Orso.

REserve now

Bertrand Chemel | Executive Chef

Executive Chef Bertrand Chemel brings a welcome dose of Gallic flair at 2941. An Auvergne boy born-and-raised, it was no surprise, then, when Chemel fell into his first job in a kitchen. At 14, he found himself sweeping the flour from the floors of the bakery and pastry shop next to his grandmother's house. An obsession was born. He would soon be under the wing of renowned chef Michel Gaudin at his eponymous destination restaurant in Megève, France. The two fell in quickly and Gaudin became his mentor, sending Chemel to Geneva's Hotel du Rhône for training. Aptly, this small nation known mostly for being neutral, and making nifty portable knives, would be that all-important exposure to international cuisines. He also spent time at La Bastide St-Antoine in Grasse, France, and at the Savoy Hotel in London.
If Gaudin was Chemel's first mentor, Daniel Boulud was his stateside guru after his move to the US. It was from this master of French-cuisine-for-Americans that Chemel honed his culinary style. He began as a line cook in 1999 at Daniel and with a stop along the way as Laurent Tourondel's sous chef at Cello, he eventually landed at Café Boulud in 2003. The sleekly modern 2941 where Chemel has found his own resting spot is an astonishingly idyllic place where you have to avoid bumping into a Dali statue in the herb garden where Chemel plucks his aromatics daily - an appropriate venue for the contemporary Gallic fare that he interprets through the lens of Americana, and Virginia's bounty.​

---

Nicholas Pine | Pastry Chef

Pastry Chef, Nicholas Pine returns to the DC area with almost a decade of experience, having worked for celebrated pastry programs including Co Co. Sala in Washington D.C. as the Assistant Pastry Chef, and most recently as a Pastry Sous Chef at both Joël Robuchon and L’Atelier de Joël Robuchon in Las Vegas. With his arrival at 2941, Pine is ready to revitalize 2941’s long-celebrated pastry program creating playful and seasonally-charged desserts for the restaurants a la carte menu, tasting menu, special events/holiday menus, over-the-top sugar and chocolate sculptures on display in the restaurant throughout the year including holiday-themed sweets and displays, as well as customizable wedding and celebration cakes, just to name a few.
Pine attended culinary school at L’Academie de Cuisine in Rockville, Maryland, where he specialized in Pastry Arts. Following his graduation from culinary school, Pine worked his way up under world-class Pastry Chef Santosh Tiptur, starting out as a chocolatier’s assistant at Co Co. Sala in Washington D.C., then being quickly promoted to Assistant Pastry Chef before deciding to make the big move to Las Vegas to further his experiences. In Las Vegas, Pine worked as a Pastry Sous Chef at Joël Robuchon and L’Atelier de Joël Robuchon. While Pine’s experiences at Co Co. Sala in Washington D.C. seemed to teach him everything he needed to know about chocolate, it was his experiences at Joël Robuchon that opened up his mind to what pastry really could be and brought his mindset to a whole new level.
At 2941, Pine will look to incorporate as many fresh and seasonal ingredients as possible – especially ingredients that are locally sourced. Pine will introduce decadent chocolate creations, desserts fusing a variety of unique textures and temperatures, vegan and gluten free dessert options so that all are invited to indulge, and a few frozen components including house-made ice cream or sorbet.

---

---

Michelle Marquez | Event Director
privatedining@2941.com

Michelle Marquez brings over 18 years of hospitality experience to her position as director of special events at 2941. From helping couples stage fairytale weddings to arranging memorable dining events at the restaurant, Marquez takes full advantage of the varied and strong skill set she has developed over her years in the hospitality industry.

An early interest in the food world prompted Marquez to start working in customer service at the age of 16, gaining expertise in both front of the house and back of the house restaurant operations. Prior to 2941, she most recently served in the hospitality realm, as reservations and revenue manager for Hilton Hotels based out of Northern Virginia.

In 2001, Marquez was eager for a career change, and enrolled in the pastry arts program at the L'Academie de Cuisine. Upon her graduation in 2002, she began an internship with Café 2941 and worked her way up to managing all of the special events for the restaurant.