Behind every Fabio and every José is a deputy who toils in the kitchen day after day. This bunch may not be famous—yet—but someday these rising talents might land on our best-restaurants list with a place of their own.
Ruffino Bautista
Chef de cuisine at Estadio.
Erin Clarke
Executive chef at Casa Luca.
Ruben Garcia (center)
Creative director at José Andrés’s ThinkFoodGroup.
Krystal Cripe
Chef de cuisine at the Red Hen.
B.J. Lieberman
Chef de cuisine at Rose’s Luxury.
Eric McKamey
Chef de cuisine at Mintwood Place.
James Wozniuk
Chef de cuisine at Maketto.
Brinn Sinnott
Executive chef at Fiola Mare.
Danny Wells
Executive chef at Republic.
Paul Stearman
Chef de cuisine at Marcel’s.
Philippe Reininger
Executive chef at the Riggsby.
Andrew Wright
Executive sous chef at the Inn at Little Washington.
This article appears in our February 2016 issue of Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
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.
