Chef Bio
Executive Chef | Sam Elsheikh
A native of Cairo, Egypt, Sam Elsheikh fell in love with American hospitality in 1986 while visiting the U.S. with his father. He eventually took culinary arts classes in Baltimore, Maryland, before earning a degree in Hotel and Restaurant Management from Virginia Commonwealth University.
After college, Chef Elsheikh worked at Atlanta's Grand Hotel and Washington, DC's Cintronelle and Four Seasons Hotel - honing his skills under the tutelage of world-renowned chefs such as Michel Richard, Bank Szerenyi, and T.D. Diab.
Chef Elsheikh specializes in Mediterranean and Middle Eastern cuisine, featuring sauces that are flavor-rich reductions of natural meat and fish juices. He has been named one of the Washington, DC area's "Top 50 Chefs" by Capital Cuisine Magazine and the Mid Atlantic Restaurant Digest.
May 14, 2011“The hotel is above the Metro, which is the perfect way to get around DC. You can go straight from Reagan National Airport to the hotel. For $2 you can go almost anywhere in the city, although most are within walking distance. The hotel is clean and the staff is very accommodating.”
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