Erik Bruner-Yang
Maketo
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Laura Calderone
Relish Catering
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Tony Chittum
Vermilion
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Joseph Conrad
Fort Belvoir Club
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Rochelle Cooper
Duck & The Peach
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CJ Cross
Chalkboard BBQ
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Kate Fiore
Buzz Bakery
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Chris Girandot
Ravenhook Bakery
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Fernando Gonzales
250 BBQ
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Hamilton Johnson
Mallard
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Colin McClimans
Nina May
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Kat Petonito
Duck & The Peach
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Reid Shilling
Shilling Canning Co
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Jarrad Silver
Silver and Sons
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Yuan Tang
Rooster & Owl
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Erik Bruner-Yang
An agent of alternatives, Erik Bruner-Yang creates space. Through his Washington, D.C.-based concept development company, Foreign National, he offers an alternative: food and space as commons. There exists a constant dialogue of community, culture and progress. Bruner-Yang’s restaurants are instinctual; contemporary yet habitual. His restaurants have received numerous accolades, from Bon Appetit magazine’s 50 Best New Restaurants 2018; to Thrillist’s Best New Restaurants 2018 and RAMMY’s Best New Restaurant 2019 for Spoken English. Born in Taiwan and raised in the States, Bruner-Yang has been credited for introducing D.C. to ramen in 2011 with Toki Underground.
Autumn Cline
Chef Autumn Cline cut her teeth in the high-pressure kitchens in the capitol of our nation. After a stint at the Michelin-starred Rose's Luxury in Washington, DC she joined Rappahannock Oyster Bar to channel her southern Virginia roots while tapping into the bounty of the Chesapeake, then helped launch Emilie’s on Capitol Hill. Cline is now planning her own concept and a series of pop-up dinners.
Robert Curtis
Robert Curtis brings over 10 years of experience to his post as Hazel’s Executive Chef, including his most recent apprenticeship at the world-renowned Noma in Copenhagen. After graduating from Johnson & Wales in Charlotte, NC, Curtis cut his teeth at Brabo and Restaurant Eve in Alexandria, followed by a three-year tenure as sous chef at Michael Mina’s Bourbon Steak in Georgetown. While at Bourbon Steak, the Mina Group tapped Curtis to join the team at the now-closed RN74 in San Francisco. Before returning to the East Coast, Curtis spent time traveling through Turkey, which ultimately inspired much of the menu development and culinary direction for Hazel when he took the helm in 2018.
Mike Friedman
Friedman began his career working for Jose Andres at Zaytinya. After two years, he left his mentor to travel the world. Eating through Italy, Greece, Turkey and Northern Africa, Friedman picked up the interesting and exciting nuances of each country. Back in the US, Friedman spent time staging in some influential kitchens, including San Francisco's Incanto, Los Angeles’ Lucques, Philadelphia's Vetri, and New York's Scarpetta. Friedman returned to D.C. as Executive Sous Chef of Proof, and under the tutelage of Executive Chef Haidar Karoum, he honed his craft and simplified his style to let seasonal ingredients shine. Friedman opened up The Red Hen in 2014, and All-Purpose Shaw in 2016, a love letter to his home state of New Jersey.
Rock Harper
Chef Rock Harper won Season 3 of FOX's "Hell's Kitchen" and is the National Celebrity Chef for the March of Dimes and wrote “44 Things Parents Should Know About Healthy Cooking for Kids,” a unique and refreshing guide to help parents and kids learn healthy eating habits to last a lifetime. Harper recently opened the fried-chicken focused Queen Mother’s at Ghostline DC, a loving tribute to his mom Carold Harper, affectionately known to many as “Mother.”
Johanna Hellrigl
Johanna Hellrigl is the Executive Chef at Mercy Me. Born into a family of chefs, Hellrigl was raised in kitchens in Italy and the United States, including in New York City. Formerly culinary director of Doi Moi, Hellrigl put her pandemic quarantine to productive use, distributing hundreds of free sour dough samples to home bakers across Washington, D.C., asking only that the recipients in turn bought a gift card or donated to a local restaurant.
Tim Ma
Tim Ma risked it all more than a decade ago by leaving behind a successful career in engineering to follow his dream of opening a restaurant. Following a move to New York City, where Tim completed his training at The French Culinary Institute (now the International Culinary Center) and an externship at a two Michelin-starred restaurant, he had a brief stint in St. Thomas before settling back in Northern Virginia to open his first restaurant with his wife Joey. Multiple well-regarded restaurants later, Tim is the executive chef at American Son at Eatons. Committed to reducing food waste, Ma is an ambassador of Zero Waste Kitchen, a sustainability initiative by the culinary software company BlueCart
Bridget Miller
Currently the Sous Chef of B Side in the Mosaic District, Bridget hails from New Orleans, LA and began her trade unofficially at 19. She took her first serious steps into the industry cooking for the Brennan’s family at Bourbon House for 5 years. Bridget took a two year break to travel in and around the U.S. After her travel years she decided to leave her hometown and continue her cooking journey in Virginia. This is her second Arcadia Farm Dinner.
Isaiah Ruffin
Isaiah Ruffin is Alexandria City Public Schools first ever executive chef. A DC native and Army veteran, he mastered his profession during his 13 years, of service ultimately acting as a personal chef for high ranking officials. Since leaving the military in 2014, he has held senior positions at restaurants in DC, Austin and Denver -- and now looks after the nutritional and culinary well being of Alexandria school children.
Jarrad Silver
By the age of 15, Jarrad was washing dishes at Pie-tanza in Arlington, VA, where he spent nights and weekends in between attending high school and tennis practice. He spent the next six years working nearly every position at the neighborhood pizza spot – from prep cook to pizza cook, busser to general manager. After seven years working for Isabella Concepts, Silver joined Neighborhood Restaurant Group in 2018, taking the helm of its seminal Logan Circle food and beer destinations, Birch & Barley and ChurchKey. Silver’s Modern American menu draws on culinary influences from around the globe, while artfully incorporating locally and regionally-sourced products when possible.
Cable Smith
At age 26, Cable left his engineering job to attend culinary school in Austin, Texas. After culinary school, he packed up to travel and learn from some of the country's best chefs including Richard Blais (Juniper & Ivy), Ryan Smith & Hugh Acheson (Empire State South, Staplehouse), and Ned Elliot (Foreign & Domestic). Since moving to Washington D.C. in 2016, Cable is the Executive Chef of the Michelin Bib Gourmand winning restaurant, The Royal as well as the Executive Chef / Partner of Lulu’s Winegarden.
Jonathan Till
Jonathan Till’s career in the kitchen began at 4-years-old, when he stood on milk crates to help wash dishes at Beverly’s, his grandmother’s namesake restaurant in Saratoga Springs, NY. A third-generation chef, Till has worked in some of the most esteemed Mid-Atlantic restaurants, landing at Neighborhood Restaurant Group’s (NRG) original outpost and Del Rey stalwart, Evening Star Café in 2018. An avid forager, Till is a member of the Mycological Association of Washington, D.C. – a passion reflected in his menus at Evening Star.
Rahul Vinod
Rahul Vinod is the co-founder of Washington, D.C.’s growing fine fast-casual Indian restaurant, RASA. Rahul left behind his career in investment banking in NYC to team up with lifelong friend and business partner Sahil Rahman to bring their childhood dream to life. The restaurant offers a menu of set and build-your-own bowls inspired by Rahman's and Vinod's Indian backgrounds integrating flavors from Kerala and Northern India. RASA opened in December 2017, receiving high praise in the form of two-and-a-half stars from The Washington Post. They recently debuted their second DC location in the Mt. Vernon Triangle neighborhood. The two are also 2018 Eater Young Guns winners.
Kyle Wronsky
Kyle leads the kitchen in delivering great tasting pastries and savory treats, both in Dog Tag Bakery’s shop and for catering and events. He also serves as an instructor for back of house operations in the Dog Tag Fellowship program. Trained at L’Academie de Cuisine, he started his career working the line and moved to Dog Tag to learn Pastry. Kyle has been with Dog Tag since it first opened, helping to develop the menu and get the storefront running. Since then, he has since moved to become the Head Chef. Kyle enjoys the opportunity to apply high quality standards to comforting American classics, and he and the kitchen team are all active supporters of the Dog Tag Fellowship program.
Laura Calderone
Laura Calderone, a DC-area native, grew upcooking dinner once a week for her large and busy Polish-Italian family; she attended Boston University with the full intention of attending medical school, but graduated early and decided to enroll in the prestigious Culinary Institute of America in Hyde Park, NY instead. During school she took a brief leave of absence to work at the acclaimed Terra restaurant in Napa under the exceptional Michelin Star Chef Hiro Sone. The experience instilled Calderone with a life-long respect for farmers and the importance of supporting local producers. After graduating she joined Chef Sone’s opening team at Ame in San Francisco, and later complete her stage at three Michelin-starred Quince. Calderone returned to the East Coast to raise her family and began a new career with Occasions Catering, where she cooked President Barack Obama’s first inauguration meal. By 2017 she opened Relish Catering. Laura serves on the board of Nourish Now and on the Advisory Board for FACES (Freeman Assists Community with Extra Support) in Montgomery County.
Tony Chittum
After many years working his way up through kitchens, including Elite Cafe in San Francisco, Tony moved to DC to work at newly opened Equinox restaurant under the tutelage of Todd Gray. After serving as executive chef of Notti Bianchi for two years, Chittum joined NRG, where under his guidance, Vermilion restaurant in Old Town Alexandria received numerous accolades including a three-star review from The Washington Post. Chittum has continued his work with NRG, opening the beautiful, award-wining Iron Gate in 2014. Tony is an old friend to an Arcadia and an alum of many many farm dinners.
Joseph Conrad
The Executive Chef at Oak Steakhouse in Alexandria, Virginia, Joseph has been in the restaurant industry since he was 16 years old. He earned his Associates Degree in Culinary Arts from the California Culinary Academy in San Francisco, California. He has an extensive resume in the industry, including five years with the Michael Mina Group at Bourbon Steak in Washington, D.C. as the Executive Sous Chef and Bourbon Steak Los Angeles as the Opening Executive Chef, as well as Crush in Seattle and later RN74, where he was the Chef de Cuisine. Most recently, he was the Executive Sous Chef at The Lafayette, the four-star restaurant in the Hay Adams Hotel in Washington, D.C. Joseph joined the opening team at Oak Steakhouse, Alexandria in April of 2019. Joseph currently lives in Montclair, Virginia with his wife and six-year-old twin boys, both Arcadia Farm Campers. This is Joseph's first farm dinner, but he is a star educator at Arcadia Farm Camp!
Colin McClimans
Chef and co-owner of Nina May and Opal, Native Washingtonian Colin McClimans began what would be his future vocation at a tender age working the family’s stove with his father, an excellent home cook. He became interested not only in the food, but in restaurants—how they worked, the camaraderie of the kitchen and the team effort. While visiting his grandparents in Ohio each summer, he began working at 14 years old in the kitchen of a local eatery in the evening, and a career was born. The former college lacrosse champion served as Chef de Cuisine of Equinox Restaurant for over 6 years. There he helped owner Chef Todd Gray open multiple large projects including Salamander Resort, Manna, Milk + Honey, and a restaurant in the Museum of the Bible. Colin was named Zagat’s 30 under 30 in 2015 for his work in the industry. This is Colin's first appearance at the Arcadia Farm Dinner and we are jazzed to have him.
Reid Shilling
A Baltimore native, Reid Shilling graduated from the Culinary Institute of America in 2012, and into a job in the kitchen at chef Thomas Keller’s Bouchon Bistro in Yountville, CA, where he worked nearly every position. He returned to the East Coast in 2015 and helped open Jeremiah Langhorne’s opening team at The Dabney, where he soon became sous chef. He left The Dabney to open Shilling Canning Company, his first solo restaurant concept. Inspired by his family’s business of the same name that operated in Finksburg, MD from 1935 – 1958, Shilling Canning Company opened in July 2019 in the Yards Park area of Washington, D.C., along the Anacostia River waterfront. The 75-seat restaurant is Chef Reid Shilling’s tribute to the seasonal flavors of the Chesapeake region, and features a frequently rotating menu, heavily influenced by each week’s intake from local farmers and what is sourced from the restaurant’s expansive outdoor garden. This is chef's second Arcadia Farm Dinner, and we are thrilled he agreed to cook for us again!
Jarrad Silver
Jarrad entered the kitchen from the “front of the house.” Hired to be a server at Graffiato, Jarrad showed up hours early for his shift to pick herbs and grate parmesan cheese. Making the move into the kitchen full time, Silver helped open 8 restaurants over the next 7 years with the team, working his way up the ranks to Executive Chef. In 2018, Silver took a job as Executive Chef for Neighborhood Restaurant Group, running their kitchen programs at Birch and Barley restaurant and Churchkey Bar, and fine-tuning his cooking style; mixing his Jewish upbringing with Mediterranean and Middle Eastern cuisines, and supporting local farms in the area, including Arcadia. When 2020 turned the restaurant world on its head, Jarrad launched Silver and Sons BBQ from his home in Kensington, Md., blending Mediterranean cuisine with traditional American barbecue. By 2021 his business was on the road, feeding the DC suburbs from the Silver and Sons food truck, fired by hickory and oak wood Silver cuts down himself. Jarrad is making his second appearance at an Arcadia farm dinner; it is wonderful to have him back!
Erik Bruner-Yang
An agent of alternatives, Erik Bruner-Yang creates space. Through his Washington, D.C.-based concept development company, Foreign National, he offers an alternative: food and space as commons. There exists a constant dialogue of community, culture and progress. Bruner-Yang’s restaurants are instinctual; contemporary yet habitual. His restaurants have received numerous accolades, from Bon Appetit magazine’s 50 Best New Restaurants 2018; to Thrillist’s Best New Restaurants 2018 and RAMMY’s Best New Restaurant 2019 for Spoken English. Born in Taiwan and raised in the States, Bruner-Yang has been credited for introducing D.C. to ramen in 2011 with Toki Underground.
Scott Drewno, raised in New York’s Finger Lakes wine region, found his passion for cooking early, inspired by his mother’s use of fresh, seasonal ingredients. His culinary journey began with the Wolfgang Puck Fine Dining Group in 1998, where he honed his skills in blending French techniques with Asian flavors at Chinois and Spago. He furthered his expertise at Vong and Ruby Foo’s. In 2007, Drewno became the opening Executive Chef of The Source, earning multiple accolades, including RAMW’s "Chef of the Year" in 2010 and 2016, and two James Beard semifinalist nominations. After more than 15 years with the Wolfgang Puck Group, he co-founded The Fried Rice Collective with Danny Lee, opening CHIKO, which gained critical acclaim and expanded to multiple locations. Their second concept, Anju, was named DC’s best restaurant by Washingtonian and has earned several James Beard nominations. Drewno is also active in the community, hosting fundraisers and serving on the boards of RAMW and DCFBC. In 2023, The Fried Rice Collective opened "I Egg You," a vibrant breakfast and lunch spot in Capitol Hill.
