Next year, Mr. Cioffi plans to open a restaurant in the hotel, under the helm of a prominent American chef.
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And American chef Dan Perlman crafts his thematic menus for Casa Saltshaker with a Mediterranean base and tailors them to coincide with upcoming holidays.
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Ten years ago, the cooking of the Filipino-American chef Dale Talde might have been categorized as Asian fusion, a designation that today holds all the appeal of a frozen stir-fry dinner.
Though Mr. Yoon, 42, is often identified as a Korean-American chef along with peers David Chang and Roy Choi, he'll be cooking Chinese and Southeast Asian food, heavy on what he calls his "pet ingredient": Sichuan peppercorns.
Granted most Christmas dinners are often too small to have catered and most personal chefs are booked up with regular clients, says Candy Wallace, founder and director of the American Personal Chef Association.
My next stop was to see Jarrett Wrisley, an American-born chef whose Bangkok-based Thai restaurant, Soul Food Mahanakorn, has received many accolades.
But since the menus are decided by committee every day with input from French-American sous-chef Philippe Shapiro and others, dishes can veer in any direction, such as the crowd-pleasing Vietnamese-style lobster salad with vermicelli, mango, and a carrot vinaigrette that turned up as a starter one night.
The capital is also stocked with the kinds of treats they don't cover in Social Studies classes top-rate farmers' markets, modern American restaurants, like chef Ris Lacoste's Ris, and nightclubs that attract more than that tiresome crop of 23-year-old congressional aides.
Realizing the next chef would need more time to train, the American team sponsored a paid sabbatical for James Kent, then sous chef at Eleven Madison Park.
Chef Harris serves French-influenced American cuisine using local, fresh produce and quality meats on the prix fixe, four-course dinner menu, changing with the turn of the seasons.
Smith, chef and owner of three restaurants in Washington DC and New York was guest chef in the White House Mess and an African American History Month reception in the East Room on Wednesday.
Barnes and sous chef Nate Auchter explain the contributions of Native peoples to American culinary traditions, and demonstrate how to make pumpkin crab apple soup using traditional indigenous ingredients.
Executive Chef Gonzalo Certa, a native of Argentina, incorporates his Latin American cooking style into his culinary creations.
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In the show's quick-cut opening credits, star chef Rocco DiSpirito drives a Mitsubishi SUV, kitchen staff lug a case of Coors Light and an American Express card flashes by in a close-up.
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