Matt Haley: a Restaurateur Extraordinary Beyond Food

August 25, 2014

When Matt Haley, the white-bearded Delaware restaurateur, died Aug. 19 of injuries suffered from a motorcycle accident in India, he was doing something that was almost typical for the kind of person he had become. It might have been extraordinary for almost anybody else.

Haley was traveling in India as part of a six-week journey through the northwestern part of the country and Nepal to continue one of many of his humanitarian efforts, planning to deliver stoves to villages in Nepal.

He was traveling with several other riders and international motorcycle expert Guarav Jani, when his cycle collided with a truck. He died of his injuries, while being taken by a medical jet to New Delhi.

The news of Haley’s passing shocked the restaurant world in the region and just about anybody that knew Haley and his story, which was one of redemption and giving back to the community from the get-go. Haley went from being a man with a prison record and addiction problems to one of the most successful restaurant owners in the area and was considered a culinary ambassador and philanthropist. With 25 operations in four states, he traveled as a speaker preaching the gospel of giving back.

As a result of his many efforts and a successful business which became Matt Haley Companies, he was given the 2014 James Beard Humanitarian of the Year Award.

An article by Delaware Online quoted him as saying, “I’m a member of the most compassionate, caring industry in the world. There’s no other industry that would have been there for me. Everybody shut their doors on me when I got of prison 20 years ago.” Haley was a part of numerous charitable organizations, including La Esperanza, the Georgetown, Del., community service agency, that helps Spanish-speaking immigrant workers.

Haley’s restaurants in Rehoboth and all over the region employed approximately 1,000 people during the summer, grossing around $50 million in revenue. He was a well known figure in the Washington, D.C., restaurant and culinary community. The National Restaurant Association of Washington, D.C., recognized him this year for his humanitarian efforts.

Cocktail of the Month: Negroni

August 20, 2014

As a cocktail writer, I am often asked what my favorite drink is. What an impossible question! A multitude of factors come into play… the weather, my mood, the food, the atmosphere, the country, the bar and even what I’m wearing. For example I have an adorable green sundress that I bought in Chiapas that just begs for margaritas every time I wear it.

While drinking a glass of Saki feels so right in in the land of the rising sun, I can’t understand the thrill the beach boys in Bali feel when their girlfriends bring them bottles from Japan so they can drink it on the steamy beach here.

Circumstance also has so much to do with it. While I have come to accept the fact that I’ll never find an imperial IPA or a small batch bourbon in Bali, I still smile when I remember finding bottles of an aged Saint James rhum agricole from Martinique in a dusty roadside shop in Burkina Faso. Or the time a bartender offered me an 18 year-old Scotch in Kathmandu.

If I had to list a go-to drink, it would have to be the Negroni. Firstly, as a person that abhors overly sweet cocktails, I just love the herbaceous unique flavor. After coming of age before the resurgence of craft cocktails, I never want to drink another premixed margarita, Slurpee-tasting frozen daiquiri or a cloying pucker-flavored tipple, like a neon-green appletini.

The Negroni (a mixture of Campari, gin and red vermouth) is the polar opposite of artificially-flavored sugary tipples. I just love its herbaceous bitter, tangy taste.
The principle ingredient, Campari, an Italian bitter aperitif, is an infusion of herbs, aromatic plants and fruit in alcohol and water. It is characterized by its dark red color.
Campari was invented in 1860 by Gaspare Campari in Novara, Italy. It was originally colored with carmine dye, derived from crushed cochineal insects, which gave the drink its distinctive red color.

While those with a sweet tooth sometimes complain about the medicinal taste of the bitters, there’s something about the way the sharp orange of the Campari melds with the botanicals of the gin and the vermouth, bringing the two together.

Secondly, despite it’s Italian origins, Campari is surpisingly available in far-flung corners if the globe. I’ve imbibed a sultry Pisco-forged Negroni in Peru and savored them in the Caribbean sun in St. Lucia. I sipped one in a country club in Nairobi and sought them out in Shanghai, Dubai and all over Europe.

It is believed that the Negroni evolved from an earlier Italian cocktail called the Milano-Torino. The name comes from the ingredients – a blend of Ciano Italian vermouth from Milan, and Campari from Turin. This tipple became popular with American tourists visiting Italy during prohibition, so it became known as the Americano.

The next part of the story, like many drinking stories, may be myth or fact. A widely reported account is that the Negroni was invented in Florence, Italy, in 1919. Count Camillo Negroni invented it by asking Fosco Scarselli, the bartender at the Hotel Baglioni in Florence, to strengthen his favorite cocktail, the Americano, by adding gin, according to a New York Times article. The bartender also added an orange garnish.

Aside from the Campari, the other key ingredients to a good Negroni are the gin and the vermouth. I prefer an American-style dry gin, one that has some citrus overtones, but one that is more complex and doesn’t have quite the juniper sharpness of a London-style dry gin. My favorite is Bluecoat gin from Philadelphia. When that is not available, Bombay sapphire will fit the bill.

Martini & Rossi sweet vermouth is probably the most well-known and widely available sweet vermouth. If I were sipping sweet vermouth alone with some club soda, I would prefer to go with the more upscale, Dolin Vermouth, with it’s jammy flavor. M&R will work in a pinch.

The Negroni idled on the backburner for many decades, but it has recently enjoyed resurgence, along with many other classic cocktails. For the past two years in June, Campari and Imbibe magazine have teamed up to present a nationwide Negroni Week. Numerous bars in D.C. can mix up a fantastic version of the cocktail. It’s always a safe bet to order at any of Washington’s cocktail-centric watering holes, like Bourbonsteak in Georgetown or the Columbia Room in Mount Vernon Square. A few other surprising places that serve a smoking Negroni are Murphy’s Irish Pub in Woodley Park and Smoke and Barrel in Adams Morgan.

The Negroni

Ingredients

1 oz Gin

1 oz Campari

1 oz sweet vermouth

Directions

Place ingredients into an ice-filled shaker. Stir well. Strain into chilled cocktail glass or an ice-filled tumbler. Garnish with an orange twist or flamed orange peel.

Restaurateur Richard McCooey Dies

August 11, 2014

Renowned restaurateur Richard J. McCooey — founder of the 1789 Restaurant, the Tombs and F. Scott’s — died Aug. 6 at Greenwich Hospital in Connecticut. He was 83 years old and suffered from cancer.

McCooey and his wife Karen lived in Washington, D.C.

McCooey graduated from Georgetown University in 1952 and had the idea of a formal restaurant and student rathskeller for the school, while he was a college student. In 1962, that dream was realized when 1789 and the Tombs opened. “I always wanted to open a restaurant near Georgetown University since my freshman year there,” McCooey told the Georgetowner a few years ago.

At the corner of 36th and Prospect Streets, the iconic Georgetown restaurants are also next to F. Scott’s, which McCooey opened in 1976, after operating the 89 Market briefly in that space. F. Scott’s remains open for private parties only. McCooey sold his restaurants to Clyde’s Restaurant Group in 1985.

McCooey collected art since college and worked with Clyde’s John Laytham in art and collectibles for many of Clyde’s restaurants. Opening Persona Studios after selling 1789, Inc., McCooey and his wife Karen helped to design restaurants — including several Clyde’s around the area as well as Union Street Cafe in Alexandria, Va., the Polo Club at the Marriott Grand Aurora Hotel in Moscow, Russia, and others.

Born Oct. 14, 1930, in New York City, McCooey was the third of four brothers, the fourth being his twin. After his father died and his mother later remarried, the family moved from Brooklyn to Bronxville, N.Y. McCooey attended Brooklyn Prep and then Iona Prep. After Georgetown University, he was a lieutenant in the Air Force. After his service, McCooey worked in the advertising world. It was then that he decided to sink almost all his money into creating and maintaining 1789 and the Tombs, when he received support from the university which owns the land. In 1990, he married Karen Magnier McCooey at Holy Trinity Church, which stands one block from 1789 on 36th Street.

By the way, if anyone asks, why the name “1789”? That was the year the federal government was established, Georgetown University founded and Georgetown, Md., incorporated. And “The Tombs”? Inspired by T.S. Eliot’s “Old Possum’s Book of Practical Cats.” In it, “Bustopher Jones, The Cat About Town” likes to lunch at the tomb. (It is a reference to McCooey’s nickname in the Air Force: “Bustopher Cat.”) As for the now private club, F. Scott’s, it is named after author F. Scott Fitzgerald, a distant cousin of Francis Scott Key, a Georgetowner who authored the national anthem, “The Star-Spangled Banner.”

Before McCooey made his archetypes of a student pub and faculty club a reality, he had to convince Georgetown residents that his plan made sense for the community as well. At first, there was opposition to his proposals. When the Georgetowner’s founder and publisher Ami Stewart stood up at a citizen’s meeting to back McCooey, the tide turned. Two restaurants that epitomize Georgetown were born — one portrayed in film and the other visited by President Barack Obama and German Chancellor Angela Merkel in June 2011. McCooey never forgot Stewart’s support and towards the end of her life would regularly send waiters to her home with meals from his restaurant.

A funeral mass for Richard McCooey will be held in September at Holy Trinity Church in Georgetown.

Chilling Out for the Rest of the Summer

August 7, 2014

One of the most unpleasant aspects of summer in D.C. is the heat and humidity, which makes getting around town without looking disheveled a struggle. While summer 2014 has yet to reach the point of unbearable, the possibilities that it will during August and September are likely. In an effort to remain cool, calm and collected, we pulled together a list of the best chilled drinks Washington has to offer.

Located at the Georgetown Waterfront is one of Washington’s top restaurants, Farmers Fishers Bakers (3000 K St., NW; 202-298-TRUE), known for serving American fair with a farmhouse feel. While it’s food menus are expansive and gluttonous, brunch is to die for. So is its drinks menu made with homemade sodas and syrups and the freshest and often times local ingredients. Perfectly suited for the hottest summer day, try the super light and refreshing Organic Cucumber Delight, made with American Harvest Organic Vodka, ginger-flavored liquor Domaine de Canton, a splash of lemon juice and served with a cucumber slice and balled cantaloupe.

Since opening in Georgetown and at its original location on 14th Street, Richard Sandoval’s El Centro D.F. (1218 Wisconsin Ave., NW; 202-333-4100) is known as one of the District’s most popular Mexican restaurants with a lively nightlife scene. Whether you’re seated for dinner or there for cocktails, its margaritas are some of the best in town. Served by the glass or in half or full pitchers, go for the Traditional Margarita, made with Sauza Blue Agave Tequila, fresh lime and agave nectar, or add fruit flavor with fresh mango or strawberry purée. Or heat things up while still chilling out with the Spicy Margarita, a mix of Serrano pepper-infused tequila, fresh lime agave nectar and chili-ginger.

New to 14th Street is Tico (1926 14th St., NW; 202-319-1400), at the southwest corner of U Street, impressing Washingtonians with its American fair influenced by Mexican and Spanish cuisines. Pull a seat up to the bar and order the Hibiscus Margarita on draft. Instead of Triple Sec, Tico uses Patron Citronge and pairs it with 100-percent Blue Agave Tequila, lime, lemon and its namesake hibiscus. Served with salt on the rim, the lemon and lime produce a strong tart taste that pairs well with the floral component of the hibiscus.

For hot summer days when you’re looking to grab a cold drink with a colleague during or after work, visit The Hamilton (600 14th St., NW; 202-787-1000) and order its White Peach Sangria. Hint: go for the pitcher if you and your plus one plan to each have at least two. Made with Spanish Cava sparkling wine, OYO Stone Fruit Vodka, white peach purée and tarragon-infused syrup, it’s bright color, fresh aromas and sweet taste will have you ordering it well into the fall.

After a Saturday or Sunday stroll at Eastern Market, visit Ted’s Bulletin (505 8th St., SE, 202.544.8337) and add a kick to your dessert with one of its regionally-famous adult milkshakes. Their selection comes in a variety of flavors and best during summer is the Twisted Coconut that pairs vanilla ice cream with coconut rum and your choice of key lime pie flavored coconut rum or bananas foster flavored banana rum with crunchy shavings of toasted coconut. Not a fan of coconut? Try the Buzzed Berries, made with vanilla ice cream, raspberry schnapps, rum, and fresh blueberries, blackberries and raspberries.

For the next time you’re poolside or on the patio looking to enjoy something refreshing, open a bottle of Moët Ice Impérial, champagne meant to be enjoyed over ice. Available at 1 West Dupont Circle Wine & Liquor, Barrel House Liquor Store and Sherry’s Wine and Spirit, its best served over three ice cubes in a large cabernet-style glass. Dress it up with fresh mint leaves, lime zest or red fruits, and you’re set to chill in the summer sun.

Should you want to go the non-alcoholic route, locally hand-crafted Thunder Beast Root Beer is a crowd-pleaser for both the young and old. It boasts maple and butterscotch flavors with notes of honey and botanicals on its finish. Pick up a six pack at Relay Foods in D.C., Virginia or Maryland. [gallery ids="101824,139269" nav="thumbs"]

Latest Dish

August 6, 2014

Tysons Corner Center will be the site of a new Indian restaurant this fall, American Tandoori, from a New Delhi, India-based company. The new concept launches in the U.S. in Northern Virginia. They also plan to launch a quick service version of the Indian concept, with a name to be determined.

Chef Troy Williams plans to open two new Spots: The Spot Deli at 701 H St., NE, later this year, and The Spot on H restaurant and bar early next year. Williams currently runs food service at Howard University Hospital, but has previously worked at Georgia Brown’s, J. Paul’s and Old Ebbitt Grill.

French- and Japanese-inspired Crane & Turtle restaurant opens in Petworth, brought to you by the folks who brought you Passenger and Room 11. Chef Makoto Hamamura, a six-year veteran of CityZen, is creating a unique menu to complement the sakes, ciders, and large-format beers.

Chef Update

Restaurateur Manuel Iguina named Roberto Hernandez the new executive chef for Mio Restaurant. Hernandez has been a featured guest chef at Mio. Previously, he was at Blue Door Restaurant at the Delano Hotel in Miami… Clyde’s Restaurant Group named Samuel Kim the new executive chef for the iconic 1789 Restaurant at 1226 36th St., NW. He most recently served as the executive sous chef at Colicchio and Sons… David Lofgren has been named executive sous chef for härth at Hilton McLean Tysons Corner. He joins härth’s culinary team after working as a chef at the Ritz Carlton in Washington, D.C. Bar Dupont has hired Jonathan Yeronick as beverage program director. Most recently, Yeronick served as dining room manager at Le DiplomateArt & Soul chef de cuisine, Douglas Alexander now becomes executive chef. He replaces Wes Morton, who is returning home to his roots in Louisiana to start his own
restaurant.

Just Opened

Boss Shepherd’s debuted on July 21 in the Warner Theater building at 13th & E Streets, NW, with chef Jeremy Waybright at the kitchen helm, serving locally sourced ingredients. Three words: Pot Pie Fritters … Chaplin Restaurant & Bar, from mixologists Ari and Micah Wilder, is now open at 1501 9th St., NW, previously the location of Mandalay. The 83-seat Chaplin is named for the famous film comedian and designed to evoke the early days of cinema. Chef Jeremy Cooke, formerly assisting at Toki Underground on H Street, NE, oversees its Asian-inspired menu. His previous gigs include chef jobs at Argonaut, Elisir & Siroc. Sauf Haus Bier Hall, a German beer garden at 1216-A 18th St., NW in Dupont Circle opened its doors on July 24.

Willie T’s Lobster Shack on Connecticut Ave NW, is Dupont Circle’s latest addition, focusing on lobster and other seafood rolls … Bryan Voltaggio has opened his fast casual Frederick-born soups, salads and sandwich place, Lunchbox, in Chevy Chase Pavilion … Water & Wall’s new pop-up Chinese lunch, 3811 N. Fairfax Drive in Arlington is serving reinvented takes on Chinese favorites …. GRK opened its doors on July 18 on 19th Street in the Golden Triangle, serving fast casual Greek yeeros (gyros) … Penn Commons, the newest restaurant from Passion Food Hospitality team opened on Aug. 4 at 6th & H Streets, NW, serving classic American tavern food with 40 beers on tap.

Openings Update

Chef-owner RJ Cooper’s Gypsy Soul has opened his 135-seat restaurant in Fairfax’s Mosaic District. It reflects the chef’s travels through the South and mid-Atlantic. One of two sous chef positions has been filled by Allyson Lara, who comes from L’Academie de Cuisine in Gaithersburg … Jose Andres’ modern Chinese-Peruvian concept, China Chilanco, is slated to open this fall in the heart of Penn Quarter, featuring Chifa favorites–the cuisine known throughout Peru, melding Chinese style and native ingredients… Del Frisco’s Double Eagle Steak House at CityCenterDC is slated to open in mid-September… Del Frisco’s Grille in Rockville at Pike & Rose is slated to open in mid-September as well… San-Francisco-based Tadich Grill is aiming for a late October opening at 10th Street & Pennylvania Avenue, NW, where Ten Penh used to be.

Linda Roth is president of Linda Roth Associates, a public relations & marketing firm that specializes in the hospitality industry, providing creative connections through media relations, marketing initiatives, community outreach and special events. Reach her at: Linda@LindaRothPR.com or 703-417-2700.

Crumbs Ready to Make a Crumback

August 4, 2014

Crumbs Bake Shop, the specialty cupcake store known for its colossal cakes that closed last week, may be making a colossal “crumback,” thanks to Marcus Lemonis who has rescued makers of baked products before.

After voluntarily filing for Chapter 11 bankruptcy, Crumbs unexpectedly shut down all its 48 remaining stores in 10 states July 7, including three in D.C., according to the company. The D.C. stores were near 11th and F Streets, NW, near 19th and L Streets, NW, and at Union Station.

The New York City-based company, founded in 2003, had already closed 15 underperforming stores and was notified that Nasdaq planned to delist the company’s shares from the stock exchange, expediting the popular bakery’s imminent demise.

A joint venture by Fischer Enterprises and Lemonis, the company behind Dippin’ Dots ice cream, has agreed to provide financing and acquire the bankrupt Crumbs. Lemonis, host of CNBC’s reality television show, “The Profit,” has previously invested in several other snack-based companies, including Doc Popcorn, Wicked Good Cupcakes, Sweet Pete’s Candy and Little Miss Muffin.

To strengthen the future of Crumbs, Lemonis and Fischer said they want to use their prior knowledge of these snack stores to take the company beyond just cupcakes and attract a broader range of customers, potentially expanding their product line to ice cream, popcorn or other sweet treats.

The agreement also includes a retail strategy of evaluating each location with the goal to reopen select ones, possibly even adding new stores if necessary, as well as move toward a franchise store model.

It is still unclear when exactly Crumbs – and in what form — will be re-opening for business.

Strathmore Holds Its First Food Festival on Friday and Saturday


The folks at Strathmore in North Bethesda are always forging ahead, doing new things.

First, it was free outdoor music concerts on the lawn. Then, it was tribute concerts, celebrating rock and pop legends. Then came the now annual ukulele festival.

Now, it’s all about food.

“Appetite—a Gastronomic Experience,” a two-day celebration of all things food on Friday and Saturday will mark Strathmore’s first culinary and epicurean arts festival, with world-class chefs, live music, trendy food trucks, demonstrations with local chefs and food purveyors, tasting, a craft beer garden, wine pairings, spread out over the Strathmore grounds, the Music Center and the Mansion.

Headlining the food festival will be top chefs Giada De Laurentiis and Andrew Zimmern.

De Laurentiis, the Emmy-award-winning Food Network star, will give a presentation during happy hour events, beginning 5 p.m. De Laurentiis will appear at 7 p.m.

On Saturday, it’s food-food-food everywhere, beginning at 11 a.m., with live music and demonstrations by restaurant chefs from all over the regions.

At 7:30 p.m., Saturday, it’s time for Zimmern, a noted bizarre food aficionado and star of the Travel Channel with food demonstrations and stories about his globetrotting adventures.

Throughout the day there will be wine and food samplings and pairings with a huge array of chefs and restaurants participating. Just to name a few, the dozens and dozens of participants include Rocklands Farm Winery, Robert Wiedemaier of Mussel Bar & Grille, Todd Gray and Ellen Kassoff of Equinox, Morton’s Steakhouse, Scott Drewno of the Source, Jane Morris of J. Chocolatier, Tastes from Jaleo by Jose Andres, Ridegewells Catering, Swing’s Coffee, Ed Hardy of Quench, Colci Gelati, Pub Dog, Magnet Earth Gourmet, Reyka Vodka, Susan and Alan James of Stonyman Gourmet, and many more.

Live music will originate from the Strathmore Backyard Theater stage by such groups as the 19th Street Band, Chopteeth Afrofunk Big Band, Howlin’ at the Moon with Jay Summerour, Israel and Morris and Victoria Vox.

For information on tickets and ticket package, call 301-581-5100 or go to www.strathmore.org/appetite.

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A Slew of New Eateries Coming to Town

July 31, 2014

Georgetown is adding to its wide variety of cuisine available in the neighborhood.

Here is an update on the upcoming new restaurants in Georgetown:

Bangkok Joe’s, well-known for its delicate Thai cuisine closed June 1 to covnert the space into a new South East Asian and French Restaurant called Mama Rouge. The new restaurant will open in early September. Mama Rouge will be located at 3000 K St., NW.

Orange Anchor, a new nautically-themed restaurant located on the Georgetown Waterfront will open in early August. The restaurant will offer seafood dishes as well as other beachy dishes, including signature hot dogs and corn dogs. The restaurant will also offer 40 different kinds of rum-heavy spirits to complement the food being served. The restaurant will be at 3050 K St., NW.

A new Japanese-style teriyaki griller will open early November at 1515 Wisconsin Ave, NW. The site of the restaurant is currently undergoing construction for extensive interior renovation. This restaurant plans to operate 8 a.m. to 2 a.m., Sunday through Thursday, and 8 a.m. to 3 a.m., Friday and Saturday, to help accommodate late night eaters of Georgetown.

With Chez Billy Sud, the Hilton brothers are looking to open up their newest location in Georgetown as they take over the former Café La Ruche at 1039 31st St., NW, early August. This restaurant will feature authentic Southern French cuisine, craft cocktails and a wide variety of French wines.

Il Canale, one of Georgetown’s favorite Italian restaurants, is expanding into the old Cannon’s Seafood building. The new, additional space is undergoing interior renovations as a part of the restaurant’s expansion plan. A publicist for Il Canale said that the restaurant is looking to complete the renovations by the end of the year.

A new Cajun-style restaurant, Yummi Crawfish will open at 1529 Wisconsin Ave., NW, as it takes over the former Puro Café. The restaurant will serve up a great variety of seafood dishes, including lobsters, crab legs, mussels, shrimp and raw oysters. The opening date is yet to be determined, stay tuned for more updates.

Our Picks for the ‘Georgies’

July 16, 2014

In honor of our 60th year of publication, The Georgetowner has launched its own annual listing of top spots to drink and dine. Be sure to stop in at any of the following establishments you have yet to try, and return soon to your favorites. Herewith, a baker’s dozen of the true gems of Georgetown, this year’s Georgies:

Baked & Wired – Home of the Tessita, a cupcake inspired by the owner’s daughter.

Bourbon Steak – Where you can sip a Donga, a tiki-tail blending grapefruit, cinnamon and lime.

Crackle Bar – Upstairs and upscale from Tackle Box’s casual seafood scene.

Café Tu-O-Tu – Walk back into a gorgeous sunroom right next to the Four Seasons (Is that Brad Pitt I spy?).

El Centro D.F. – For house-infused tequila, including our favorite: pineapple and serrano.

The Four Seasons – For the most expensive brunch in the city and access to George Washington’s whiskey.

Lady Camilla – The only quaint tea shop in the District.

Macaron Bee – Where all the macarons are gluten-free.

Malmaison – One of the few places to get a real Champagne cocktail (ask for Alex).

Martin’s Tavern – The oldest family run restaurant in Washington.

The Observatory bar at the Graham – Where you can watch the stars, shooting and otherwise.

The Rye Bar – Yes, that is hand-shaved ice in your cocktail glass.

Thunder Burger Bar – Don’t eat beef? No problem! Choose a veal, elk or boar burger. [gallery ids="101807,139926,139927,139920" nav="thumbs"]

1789 Restaurant Names Samuel Kim Executive Chef


Clyde’s Restaurant Group has tapped Samuel Kim as the new executive chef for its landmark 1789 Restaurant at 1226 36th St., NW. He returns to Georgetown after cooking in some of the most high-profile restaurants in New York City. Previous 1789 chef Anthony Lombardo has taken the helm at the Hamilton, also owned by Clyde’s.

Kim’s previous job was as executive sous chef at Colicchio and Sons, a position he held since October 2011. Colicchio and Sons earned the 2013 Trip Advisor award for “Top Restaurant in the USA” and “Number Two in the World.” His new appointment at 1789 Restaurant brings him full circle as he began his culinary career in 2004, when he convinced Ris Lacoste to hire him to pursue his passion for cooking.

“We are thrilled to have Samuel back with us at 1789,” said Tom Meyer, president of Clyde’s Restaurant Group. “He has a well-grounded approach to modern contemporary cooking which fits perfectly at 1789.”

After earning a degree in finance from the University of Maryland, Kim worked at an investment bank in New York. Soon, however, he decided that the culinary field was his true passion — and worked in the kitchen at 1789 Restaurant as chef de partie rotisseur. He was promoted in November 2005 to sous chef at Clyde’s at Gallery Place.

In August 2007, Kim began cooking at the Modern in New York. After three years, he joined Tom Colicchio’s Craft Restaurant Group and worked at the Chelsea restaurant, Colicchio and Sons. While in Manhattan, Kim also got a chance to cook at Per Se and Jean George.