Redwood Gets a New Chef
Redwood, a sprawling West Coast-inspired restaurant on glitzy Bethesda Row, has finally appointed an executive chef, a position that’s been vacant since Andrew Kitko left in December. Owner Jared Rager says he picked Blake Schumpert, 42, primarily for his commitment to seasonal ingredients.
“I found a chef who could deliver my original vision of serving farm-to-table food in a beautiful, relaxed environment,” says Rager, who once co-owned Mendocino Grille and Wine Bar (he still has a 50 percent stake in Sonoma and the soon-to-open Blue Ridge) but is now focusing on Redwood full-time.
Schumpert says his style—which he describes as “contemporary American, market-driven, with a French influence”—was most heavily influenced by Barber and a five-month apprenticeship in Bordeaux, France.
Customers will start seeing Schumpert’s dishes on the menu in early June.