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Rising Stars: Jackie's Diana Davila-Boldin
Washington's restaurant scene is full of promising young chefs. Here are 13 rising culinary stars that we think are worth your attention By Kate Nerenberg
Comments () | Published October 20, 2010

Who: Diana Davila-Boldin, executive chef at Jackie's, Silver Spring 

Age: 28.

Why we chose her: The menu looks like it has culinary ADD—it includes dishes from her Mexican heritage, Southern-fried chicken, Korean-accented tuna, and squid-ink pasta—but she pulls it off with confidence and skill.

Hometown: Chicago.

Also worked at: Her parents’ Mexican restaurants starting in fifth grade; Ardeo in DC’s Cleveland Park.

Favorite childhood snack: “Flautas—my mom used boiled chicken, and she used to make me shred it by hand. I tried to wait for it to cool down, but she told me to do it right away and it’d taste better.”

Guilty pleasure: “It used to be a Filet-O-Fish sandwich from McDonald’s. I always hid it from my husband.”

Favorite cookbook: “All of Charlie Trotter’s basics cookbooks—Meat & Game, Seafood, Vegetables, and Desserts. Anytime I’m writing a menu, they’re my go-to.”

Post-work drink: “Herradura tequila. It’s made in Mexico—a beautiful silky, vanilla-y tequila that never gets any credit.”

On her iPod: “Madonna—the only famous person that if I were to meet her, I’d cry.”

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Posted at 10:40 AM/ET, 10/20/2010 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs