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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
Executive Chef Gary Strehl
Trained in Hong Kong, Bangkok, New York, and Hawaii, Gary Strehl is one of Washington DC's top chefs.
His expertise lies in creative seafood dishes -- emphasizing the use of fresh local ingredients combined
with the cooking styles of the Pacific Rim. Chef Strehl also gives his international fare a twist by
borrowing from traditional American recipes ... blending “the excitement of today's latest trend with a
nostalgia for the flavors of our past,” according to Who's Who in America's Restaurants.
Chef Strehl has been featured in Bon Appetit, Food Arts, Honolulu magazine, and USA Today -- as well as on
the Food Network. He is the co-author of The New Cuisine of Hawaii and was instrumental in the development
of Hawaii's regional cuisine.
Chef Strehl has showcased his cuisine at the James Beard House in New York and participated in several of
DC's prominent annual charitable events.
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