Chef Jakob Esko Will Leave the Capella’s Grill Room and Rye Bar

The upscale Georgetown hotel searches for a new toque.

Swedish chef Jakob Esko will part from the Capella in July. Photograph by Carol Ross Joynt.

It’s been a big week for chef shuffles and restaurant shutters between Barry Koslow’s departure from DGS Delicatessen and the closures of both Serendipity 3 and J&G Steakhouse (as of June 23). One more change in the mix: chef Jakob Esko, the opening chef for the Capella’s Grill Room and Rye Bar, will leave the Georgetown hotel as of July 1. A spokesperson says the toque is moving to Barcelona for personal reasons.

The Swedish chef came to the fine-dining restaurant through the hotel’s sister property in Singapore. A search for his replacement has begun, with no word yet on how the seasonal menu will change under new direction. Stay tuned for updates.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.