Nathan began working for the Neighborhood Restaurant Group in 2004, serving as Executive Chef of Tallula in Arlington, where he gained critical notices from USA Today and The Washington Post for his charcuterie, and especially his housemade bacons. In 2008, Anda founded Red Apron Butchery, a creative collaboration with NRG and a handful of dedicated regional farmers to serve as a locally sourced whole animal butcher and small-batch producer of handcrafted charcuterie and fine provisions. Red Apron currently operates three stores in DC & Virginia. Nate is always a big part of the Arcadia Farm Dinner line up!
Brandwein and her flagship restaurant Centrolina have earned many accolades, including being a James Beard Award nominee multiple times, including in 2022, in the Best Chef: Mid-Atlantic category and three consecutive nominations for Upscale Casual Restaurant of the Year by the Restaurant Association Metropolitan Washington RAMMY Awards. In 2018, Brandwein won Chef of the Year at the RAMMY Awards. With a dedication to responsibly and locally sourced ingredients, Brandwein became an early partner with DC Urban Greens, a nonprofit urban farm located in Ward 7 and 8, that provides fresh and affordable produce to the local community—Centrolina and Piccolina are DC Urban Green’s only wholesale client. In September 2017, Brandwein participated in the James Beard Foundation’s 10th Chefs Boot Camp for Policy and Change, a program dedicated to educating and training chefs to lead food-system change. Amy is a farm dinner alum with many turns at our field kitchen.
Allie Cheppa leads the charge at Buzz Bakeshop, a beloved neighborhood bakery where she and her team offer a myriad of sweets, pastries, cakes and so much more. Allie first joined Neighborhood Restaurant Group as Pastry Sous Chef at Buzz Bakeshop in spring 2018, and was promoted to Executive Pastry Chef just months later. Before that, she spent three years at RareSweets Bake Shop, and boasts over 10 years of experience working in local bakeries across DC and Virginia. Allie’s work has been featured in Washingtonian, The Washington Post and Northern Virginia Magazine. Allie has cooked for many farm dinners and is always the first chef to throw her toque in to the line up!
After many years working his way up through kitchens, including Elite Cafe in San Francisco, Tony moved to DC to work at newly opened Equinox restaurant under the tutelage of Todd Gray. After serving as executive chef of Notti Bianchi for two years, Chittum joined NRG, where under his guidance, Vermilion restaurant in Old Town Alexandria received numerous accolades including a three-star review from The Washington Post. Chittum has continued his work with NRG, opening the beautiful, award-wining Iron Gate in 2014. Tony is an old friend to an Arcadia and an alum of many many farm dinners.
Benjamin heads the kitchen at Vermilion, the beloved, seasonally focused Old Town stand out, after leading the kitchen as Chef de Cuisine at the Michelin-starred Masseria, and as executive chef at Osteria Morini before it. Ben is participating in his first (but not his last) Arcadia farm dinner and with his devotion to local and seasonal food is a familiar face at Arcadia's farm.
A farmer-turned-chef, Evening Star's James Kirby comes to the farm dinner by way of DC's L’Ardente and before that Tampa, Florida, where he ran an Italian inspired food truck, cooking and sourcing as locally as possible. Roughly 85% of our ingredients were local, from produce to proteins. This is James's first Arcadia farm dinner.
At age 26, Cable left his engineering job to attend culinary school in Austin, Texas. After culinary school, he packed up to travel and learn from some of the country's best chefs including Richard Blais (Juniper & Ivy), Ryan Smith & Hugh Acheson (Empire State South, Staplehouse), and Ned Elliot (Foreign & Domestic). Since moving to Washington D.C. in 2016, Cable is the Executive Chef of the Michelin Bib Gourmand winning restaurant, The Royal as well as the Executive Chef / Partner of Lulu’s Winegarden. Cable has participated in multiple Arcadia Farm Dinners, and we are so excited to have him back.
Nationally celebrated as one of Food & Wine magazine’s 10 “Best New Chefs,” Kevin Tien's Moon Rabbit, a 50-seat restaurant located at The Wharf in Washington D.C., brings modern Vietnamese cuisine that evokes memory, honors history, references globally inspired techniques and spotlights reinterpreted takes on regional Vietnamese dishes to the vibrant waterfront dining scene. Tien’s menu is intended to be a love-letter to his heritage as a first generation Asian-American, and to showcase dishes that tell his personal story, through an elevated and innovative lens. Kevin is a farm dinner favorite and we are delighted he volunteered again!
Rahul Vinod is the co-founder of Washington, D.C.’s growing fine fast-casual Indian restaurant, RASA. Rahul left behind his career in investment banking in NYC to team up with lifelong friend and business partner Sahil Rahman to bring their childhood dream to life. The restaurant offers a menu of set and build-your-own bowls inspired by Rahman's and Vinod's Indian backgrounds integrating flavors from Kerala and Northern India. RASA opened in December 2017, receiving high praise in the form of two-and-a-half stars from The Washington Post. They recently debuted their second DC location in the Mt. Vernon Triangle neighborhood. The two are also 2018 Eater Young Guns winners.