Erik Bruner-Yang
Maketto
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. 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. He is a multi-James Beard finalist, and was named Starchefs’ Rising Star D.C. Restaurateur 2018. We are delighted to welcome Erik back to Arcadia for a farm dinner!
Altaye Mihrete
Relish Catering
Born in Ethiopia and raised in a diplomatic family, Chef Altaye Mihrete has lived in Egypt, Pakistan, Cyprus, Dubai, Syria, and Iran. Mihrete relocated to the United States in 1990, beginning her culinary career in Chicago as a sous chef at the renowned Souk under Chef Maher Chebaro. Following this experience, Mihrete moved to Beirut, where she served as Executive Chef at Otium and opened five additional restaurants, including Campo Ceviche and Bar Louie Tapas.
After returning to the U.S. in 2004 , Mihrete settled in Washington D.C. to be near family and open the Lebanese restaurant Yazuzu, before joining Occasions Catering in 2004. As Executive Chef, she managed a 30,000 sq. ft kitchen and a team of over 150, overseeing more than 4,000 full-service events annually.
In September 2023, Mihrete joined Relish Catering as Executive Chef, eager to expand the team and business. At Relish, Mihrete contributes her extensive knowledge of international cuisine and passion for fresh ingredients. Fluent in Amharic, English, Arabic, and Spanish, Mihrete’s culinary philosophy celebrates culture and diversity. She continues to maintain a strong connection to Ethiopia, where her family operates a hotel and coffee farm. This is Mihrete’s first farm dinner!
Tony Chittum
Vermilion
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. He returned to Vermilion this year to focus on highloighting the Chesapeake foodshed and its many great farmers and producers. Tony is an old friend to Arcadia and an alum of too many farm dinners to count and we are always delighted when he says yes!
Joseph Conrad
Shirley's Cafe
Joseph learned to appreciate cooking at a young age, developing a passion for food and camaraderie in the kitchen. That passion led him to pursue it as a career at the California Culinary Academy in San Francisco. While in San Francisco he worked and staged at notable restaurants such as Rubicon, Aqua, Azie, and 415. Joseph left San Francisco to work with legendary Chef Charlie Trotter in Chicago working alongside some of the best and brightest in the industry. Returning to the west coast, he went to work for some notable local restaurant owners, and James Beard Foundation winner Chef Jason Wilson at Crush. Joseph eventually worked for Chef Michael Mina beginning in Seattle’s RN74, then continuing with Chef Mina when he was selected as the opening Executive chef in Los Angeles and eventually transferring to his Washington
D.C. outlet, Bourbon Steak, at the Four Seasons Hotel. Continuing with his growth in hospitality Joseph then went to work at another luxury hotel property, The Hay Adams, catering to the who’s who in D.C. Joseph was also the opening chef of Oak Steakhouse
in Alexandria where he continued to serve for four years before taking the opportunity to work as a restaurant development consultant for his latest project with Shirley’s Café, a
bold new restaurant venture in Quantico town, by small business owner and Marine Major Ashley Wallace. When not in the kitchen Joseph loves to give back to his community and spend time with his wife, Renee, and their twins, Marcel and Hudson, both Arcadia Farm Campers. This is his second farm dinner and we’re so excited he is going to be just down the street!
Rochelle Cooper
Duck & The Peach
Rochelle Cooper learned to love baking at a young age, making traditional desserts for the holidays with her mom. This hobby grew into a passion and she found herself at Johnson & Wales Culinary School in Providence.
Rochelle combined her talent for the pastry arts with her joy in sharing her knowledge and ideas with others by becoming a teaching assistant at Pennsylvania State University. During this time, professors encouraged her to pursue a Masters’ in Education and one year later, she wrapped up a graduate program at Penn State. Missing the rush and excitement of restaurants, Rochelle found herself in Washington, D.C at Range by Bryan Voltaggio, working under the renowned Chef Chris Ford.
The whimsy, science, and storytelling of Jose Andres’ Minibar drew her further downtown where she spent years in the two Michelin Starred kitchen before becoming a research and development chef for the Jose Andres team.
Former colleague and friend Chef Kat Petonito enticed Rochelle to join Eastern Point Collective to begin her own pastry program at the restaurant group’s restaurants: The Duck & The Peach, La Collina and The Wells. In 2023, she opened, Méli, the group’s fourth DC restaurant. Rochelle is considered one of the top pastry chefs in Washington, DC and, in summer 2024, was named Pastry Chef of the Year at the RAMMY Awards, the city’s top culinary honors. Inspiration for Rochelle’s desserts comes from nostalgia and seasonal ingredients available locally. She also has a knack for sustainability and is always finding ways to cross utilize savory and bar preparations in her work. This is Rochelle’s first farm dinner and we can't wait to see what she cooks up!
CJ Cross
Chalkboard BBQ
CJ Cross owns Chalkboard Wings and BBQ, and is partnering with Arcadia Veteran Farmer Rich Faucher of Faucher Farms for his pork course at this year’s farm dinner. Once a personal trainer, CJ has opened multiple restaurants and breweries, the most recent being Chalkboard in the Spring of 2022 just a few hundred yards from Arcadia farm. He works closely with Virginia farmers to source his meats at Chalkboard, a small 40 seat restaurant featuring a full bar and an ever-changing menu with new specials available each week. Throughout the pandemic, C. J.’s team served hundreds of meals for underemployed restaurant and health care workers. He volunteers with Bike to the Beach, which supports those affected by autism, by supporting marketing efforts and events execution along the East Coast. C. J. received his degrees from Northern Virginia Community College and James Madison University.
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.
Kate Fiore
Buzz Bakeshop
Kate Fiore is the head baker at Buzz Bakeshop. Buzz is a beloved neighborhood bakery in the north end of Old Town, Alexandria, featuring a myriad of sweets, pastries, cakes, coffee, and so much more. From freshly baked cupcakes and rich fudgy brownies, to decadent cookies, craft coffee, and sumptuous breakfast croissants, muffins and sandwiches, our dedicated team of pastry professionals is committed to bringing you only the freshest handmade goods day in, day out. This is Kate's first Farm Dinner!
Chris Girandot
Ravenhook Bakery
Chris Girardot is the founder and head baker at RavenHook Bakehouse Chris’s discovered his passion for bread making late in life, soon after the company he had been working for unexpectedly went bankrupt. Recently married and with a baby on the way, Chris needed to make some money quick. So, he took what was meant to be a short-term job as a driver with Uptown Bakers. The job quickly transformed into an avocation, where Chris realized he loved working with his hands, being creative, and experiencing the grounded feeling of baking for others. Chris moved on and worked for popular D.C. businesses including Whole Foods Market, Upper Crust Bakery, and Occasions Caterers. At each new kitchen job, Chris pestered the more experienced bakers and learned everything he could from them, until he had acquired the experience and skills of a master bread baker and pastry chef. In 2006, Chris started his farmers market bakery, then known as Girardot’s Crumbs, in Brookland. By 2012, Chris quit his 9-to-5 job and started selling his bread full time. Since then, RavenHook Bakehouse has become a beloved bread provider at many D.C., Maryland, and Virginia farmers markets.
​
Fernando Gonzales
250 BBQ
Fernando Gonzalez's path to becoming an acclaimed pitmaster took an unexpected turn from his career as a civil engineer in El Salvador. Drawn to the art of barbecue, he embarked on a transformative journey, immersing himself in the rich traditions of Texas barbecue and honing his skills in both traditional and contemporary methods. Driven by his relentless pursuit of perfection, Fernando has done extensive research across the country but especially Texas, learning and exchanging knowledge from renowned Pitmasters and absorbing their expertise. With each encounter, he refined his smoking techniques, developing a distinctive style that seamlessly blended his Latin American roots
with the authentic flavors of Texas barbecue, adhering to the principles of salt, pepper, smoke, and time. His commitment to perfection and refusal to take shortcuts have earned him the respect and admiration of his peers and patrons alike. As a co-founder and head Pitmaster at 2fifty Texas BBQ, Fernando's passion and expertise have been instrumental in establishing the smokehouse as a culinary force. His restaurant has been bestowed with prestigious accolades, including the title of the best barbecue in the DMV area by The Washington Post twice, as well as recognition as one of the finest barbecue joints in the country by Texas Monthly, Food & Wine and Southern Living. His restaurant has been also named by The New York Times as one of the Top Dining destinations in Washington DC. Fernando has been honored with a StarChef's Award, a RAMMY award and has also been appointed as Culinary Diplomat through the US Department of State and the James Beard Foundation. He has taken this opportunity to represent the United States’s gastronomy and to showcase the diversity of the American barbecue tradition.
​
_edited_edited.jpg)
Hamilton Johnson
Mallard
Mallard is the brainchild of South Carolina native and vet D.C. chef Hamilton Johnson, Johnson got his start at renowned Charleston restaurants and went on to become a well-known D.C. dining fixture — recognized for both his all-tattooed look and culinary talent — that dates back to his downtown days at Southern showpiece Vidalia under James Beard Award-winning chef Jeff Buben. Johnson went on to open the Southern-accented Nordic kitchen Honeysuckle in the same space, which closed in 2019, and subsequently cooked at American Son and Michele’s in the Eaton hotel. The name Mallard is a tribute to Chef Johnson’s father’s hobby of carving wooden decoys.
​
Colin McClimans
Nina May
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 second appearance at the Arcadia Farm Dinner and we are jazzed to have him back. Tickled, even!
Kat Petonito
Duck & The Peach
Executive Chef Katarina Petonito oversees the menus and kitchen teams at Eastern Point Collective’s restaurants, The Duck & The Peach (seasonal, new American), La Collina (neighborhood Italian-ish), The Wells (intimate gin bar) and Méli (Greek-ish mezze and wine). Kat is a native of Maryland and a graduate of the Culinary Institute of America in Hyde Park, New York. She began her career and love of Mediterranean cuisine and culture at Graffiato & Kapnos. At Mike Isabella Concepts, she excelled and rose in leadership to
the Chef de Cuisine role at Kapnos Kouzina. Kat next joined the team at Starr Restaurants, working alongside Chef Marjorie Meek-Bradley at their urban steakhouse St. Anselm where she led the kitchen as Sous Chef and honed her skills in butchery and sourcing the best products. Now, at Eastern Point Collective, Kat brings her knowledge and passions together to
create inspired menus and flavor combinations, often drawing on her Italian and Filipino heritage and love of seasonal ingredients. Kat has been nominated multiple times for Washington DC’s RAMMY Awards including
Rising Culinary Star of the Year (2022, 2023) and Chef of the Year (2024). This is her first Arcadia farm dinner!
​
Reid Shilling
Shilling Canning Co
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 third Arcadia Farm Dinner, and we are thrilled he agreed to cook for us again!
Jarrad Silver
Silver and Sons
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!
Yuan Tang
Rooster & Owl
Yuan is the owner and culinary director of Rooster & Owl which he conceptualized to develop inventive, contemporary American cuisine in a fun, collaborative environment, winning Michelin stars in 2021 and 2022. Previously, he worked at three-Michelin-star Jean Georges and one-Michelin-star The Modern and was the sous chef at one-Michelin-star Dovetail in New York City. This is his first Arcadia farm dinner and we’re so excited to work with him!
