 The Virginian Revival
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It’s been four years since we've visited Virginia, and we weren’t the only ones going back to the Commonwealth.
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By Meha Desai, Sean Kenniff, Korakot Suriya-arporn, and Joe Sevier
Virginia has become fertile ground for chefs coming home, bringing their experiences from some of the country’s best kitchens and infusing it with Virginia product and history.
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By Katherine Sacks
In the age of farm-to-table fascination, how do you bring the sustainability approach into the guest's own kitchen? For 2014 Rising Star Ben Thompson of The Rock Barn, the answer was easy: Porkshare program.
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By Emily Bell
There are certainly more bizarre things to be found in nondescript brick buildings. But Ian Boden’s Pretzel Gemelli is easily at the top of that list—unexpected, eccentric, the kind of downtown-meets-downhome cooking that’s (likely) the future of the industry.
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By Korakot Suriya-arporn
Chef Harrison Keevil keeps it simple when it comes to the beloved Southern staple of fried green tomatoes.
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By Meha Desai, Sean Kenniff, Korakot Suriya-arporn, and Joe Sevier
From the Artisans to myriad beverage professionals and the established chefs to the Rising Stars of the state, Maryland is at the core of the Mid Atlantic food industry, and the Chesapeake is its heart.
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By Meha Desai, Sean Kenniff, Korakot Suriya-arporn, and Joe Sevier
The nation’s capital is a city obsessed with tradition and technique. And its kitchens have embraced hospitality like few markets do, cooking wholeheartedly for the diners who keep their front of house humming.
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By Sean Kenniff
The bivalve is back! From Richmond to D.C., Frederick, and Baltimore, chefs are shucking and diners are slurping all across the Chesapeake Bay Watershed.
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| Sous Chef / Gaylord Hotels |
| Location: Oxon Hill, MD |
| Position: Sous Chef |
| Start Date: Match Any |
| Compensation: Match Any | Click to Learn More |
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| Executive Chef / Patina Restaurant Group |
| Location: Bethesda, MD |
| Position: Executive Chef |
| Start Date: Match Any |
| Compensation: Match Any | Click to Learn More |
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| Waitstaff / The Clifton Inn |
| Location: Charlottesville, VA |
| Position: Waitstaff |
| Start Date: Immediate |
| Compensation: Commensurate with Experience | Click to Learn More |
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| All FOH and BOH Positions / Osteria Morini |
| Location: Washington, D.C. |
| Position: All FOH and BOH Positions |
| Start Date: Immediate |
| Compensation: Negotiable | Click to Learn More |
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| Chef / JS Casting |
| Location: Nationwide |
| Position: Chef |
| Start Date: Immediate |
| Compensation: Other | Click to Learn More |
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| Executive Chef / Food Wine & Co. |
| Location: Bethesda, MD |
| Position: Executive Chef |
| Start Date: 2 weeks |
| Compensation: Salary | Click to Learn More |
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| Pastry Chef / Bistro du Midi |
| Location: Boston, MA |
| Position: Pastry Chef |
| Start Date: Negotiable |
| Compensation: Commensurate with Experience | Click to Learn More |
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| Cooks I & II / Devil's Thumb Ranch Resort & Spa |
| Location: Winter Park, CO |
| Position: Cooks I & II |
| Start Date: Match Any |
| Compensation: Hourly | Click to Learn More |
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| Line Cook, Commi Chef, Chef de Partie / Hallmark Aviation |
| Location: Los Angeles, CA |
| Position: Chef |
| Start Date: Immediate |
| Compensation: Hourly | Click to Learn More |
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| Executive Chef / Fox Restaurant Concepts |
| Location: Houston, TX |
| Position: Executive Chef |
| Start Date: Immediate |
| Compensation: $60-75,000 | Click to Learn More |
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Chef Phillip Perrow of Dutch & Company
All perfect eggs you had in the past pale in comparison to Dutch & Company duo Phillip Perrow and Caleb Shriver's rendition. There's a reason why Richmonders go back for more of their soft-boiled egg crusted with rye breadcrumbs.
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