Our Team

CHEF: Executive Chef Matt Hill worked at Aureole New York before becoming chef at Charlie Palmer Steak and Fin Fish in Reno where he balanced classic steakhouse fare with imaginative styles of surf and turf. Building upon that success, Palmer asked the CIA grad and North Carolina native to do his patriotic duty and take over the kitchen in Washington, DC.
• Best kitchen advice Hill ever received? You're only as good as your last plate.
SOMMELIER: Sommelier Nadine Brown is studying for her degree with the Wine and Spirits Education Trust, a London-based organization and a prerequisite for eligibility as a Master of Wine.

GENERAL MANAGER: Dave Lavery