About Chef at Market
HELP US COMPLETE AND MAINTAIN OUR ARCHIVES
If you have given a Chef at Market demonstration at one of our markets
but are not listed above, or,
if you would like us to update your existing information, please send your bio
and a digital photo (JPEG) to
jannahowley@freshfarmmarkets.org.
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JOHN WABECK
Executive Chef, New Heights Restaurant
Maryland native John Wabeck graduated from the Culinary Institute of America in Hyde Park, NY. After graduating, he worked under Mark Miller, opening Red Sage in Washington, DC, then as a sous chef at 1789, then under Ris Lacoste, under Munehiro Mori and Christian Thorton at Asia Nora. Nora Pouillon next brought John to Restaurant Nora as chef de cuisine. In 1998, John began his tenure as executive chef at New Heights designing New American menus that showcased a host of flavors. After 2 years, he was lured to California's wine country, becoming executive chef at Brix in Yountville. An East Coaster at heart, John returned to Washington, DC, to open the Bar Rouge and Topaz Bar at Firefly, where he served classic American favorites featuring fresh, seasonal ingredients with cosmopolitan influences. John is once again heating up New Heights' kitchen with his ingredient-driven contemporary American cooking. Returning to this Woodley Park venue after a 5-year stint with the Kimpton Hotel group (most recently at Firefly) and some R&R time spent fishing, he's busy sourcing local produce for his favorite dishes.
New Heights: 2317 Calvert Street, Washington, DC. 20007; 202-234-4110; www.newheightsrestaurant.com
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