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HOST VENUE - Wolfgang Puck's The Source

The Source is the first fine dining restaurant in the nation's capital headlined by Chef Wolfgang Puck. Designed by EDG, the three-level restaurant is the signature dining experience at the Newseum, an interactive museum dedicated to the news. The Source offers two distinct dining experiences as well as a private room located on the lower level that seats up to 40 guests.

The ground floor bar and lounge where guests enter offers approachable dining in a casual setting with a traditional Japanese Izakaya menu featuring Asian-inspired delights. Upstairs, guests can enjoy a menu that features modern interpretations of Asian dishes. The modern aesthetic design boasts floor-to-ceiling windows that line the restaurant and a two-story, temperature-controlled glass wine wall linking the main floor with the upstairs that holds more than 2,000 bottles of the restaurant's impressive collection.

The Source is the recipient of many awards and accolades including #3 ranking on Washingtonian Magazine's "Top 100 Restaurants" list, "2008 New Restaurant of the Year" Award from the Restaurant Association Metropolitan Washington and "2008 Restaurant of the Year" from DC Magazine plus has received three stars from the Washington Post food critic Tom Sietsema.

GUEST CELEBRITY CHEF Mike Isabella
RESTAURANT Graffiato, Washington DC

Before opening Graffiato, Chef Isabella was the executive chef of Jose Andres' Zaytinya. During his three-year tenure Chef Isabella generated accolades and national attention for Washington, DC's Mediterranean powerhouse restaurant.

Chef Isabella's formal training began at The Restaurant School in New York, taking classes and cooking his way through some of New York City's finest establishments. After honing his skills in the Big Apple, he travelled down the coast to Philadelphia, first as a sous chef for James Beard award winner Douglas Rodriguez at Alma de Cuba, then a host of other Stephen Starr restaurants. At El Vez, Chef Isabella learned the true craft of Latin cuisine under the direction of Jose Garces, and as Executive Sous Chef of Marcus Samuelsson's Washington Square, Mike educated himself on the strenuous yet exciting task of opening a fine dining establishment.

While Philadelphia proved to be an incredible learning experience and launching ground, Chef Isabella still needed to find his niche. That niche came when he moved to Atlanta and joined Buckhead Life Group's top-notch Greek restaurant, Kyma. As Chef de Cuisine of the seafood-inspired menu, Chef Isabella learned the slight flavors and techniques of Greek cooking, as well as immersing himself in the traditions of one of the oldest cuisines in the world. While travelling through Greece and parts of the Middle East, Chef Isabella learned the nuances of these cuisines. Talking to locals and sifting through the daily markets gave Chef Isabella a chance to truly understand these foods, and helped to form a base for his culinary imagination.

Outside the kitchen, Chef Isabella recently appeared on Season Six of Top Chef and he was the runner up
on Top Chef All-Stars.

GUEST CELEBRITY CHEF Haidar Karoum
RESTAURANT Proof, Washington DC

Haidar Karoum is the Executive Chef of Proof, the 120-seat wine-centric restaurant, featuring modern American cuisine. A Washington, DC native, Chef Karoum traveled extensively throughout Europe with his family, becoming familiar with different foods and cultures at a young age. He was captivated by the culinary world, finding inspiration not only in noteworthy gastronomy havens, such as Harrod's food hall, but also at home. His Lebanese father, an excellent cook, instilled in him a love for Mediterranean flavors which, in turn, has influenced Chef Karoum's menu at Proof.

Chef Karoum attended the Culinary Institute of America (CIA), completing an extended externship at Michel Richard Citronelle before graduating in 1995 with his associate's degree in culinary arts. After serving as a line cook at Gerard's Place, Chef Karoum returned to the CIA pursue his bachelor's degree in culinary management.

In 1998, Chef Karoum joined Restaurant Nora as Sous Chef for restaurateur Nora Poullion. Poullion's dedication to local and organic produce greatly influenced Chef Karoum's cooking. He developed strong personal relationships with farmer suppliers, most notably Path Valley Growers, a collective of Amish farmers located in South Central Pennsylvania dedicated to sustainable agriculture, and Tuscarora Organic Growers, a cooperative that manages 30 acres of organic grounds in Pennsylvania for fruits and vegetables.

After a two-year stint at Restaurant Nora, including a promotion to Chef de Cuisine, Chef Karoum was asked to head the kitchen at sister restaurant, Asia Nora. As Executive Chef, Chef Karoum immersed himself in Eastern flavor profiles, learning to meld Chinese, Vietnamese, Thai, Indian and Japanese influences into his seasonal, organic menu. He also developed significant seafood supplier relationships, working with Jim Chambers of Prime Seafood, with whom Chef Karoum bonded over their shared interest in fishing, and Nancy Hill of Morningstar Seafood, who supplied Chef Karoum with day boat scallops and fresh Peekytoe crab meat that she purchased directly off the docks in Stonington, Maine.

In January 2007, Chef Karoum left Asia Nora to become Executive Chef of Proof, bringing with him the passion for locally grown and organically raised produce that he has developed throughout his career. Chef Karoum's menu at Proof features clean, balanced cuisine that draws upon fresh, seasonal ingredients and Mediterranean and Asian influences to compliment the restaurant's 1,000+ bottle wine list.

GUEST CELEBRITY CHEF Adam Sobel
RESTAURANT Bourbon Steak, Washington DC

Adam Sobel's culinary curiosity began at the tender age of five when he began cooking with his grandmother. He was barely tall enough to reach the counters, but that didn't stop him from helping to roll out classic Italian-American dishes such as gnocchi, meatballs and stuffed peppers.

As he grew older, food continued to play a huge role in Sobel's life, and he began his formal culinary training as a 15-year-old high school student at the Votech School for Culinary Arts in Long Island, New York. He later worked under certified master chef John Johnstone before leaving to hone his skills at the Culinary Institute of America in Hyde Park, NY.

Soon after his graduation from culinary school, Las Vegas came calling. Sobel recognized the opportunity to make an impact on the food scene and moved to the West Coast to be part of renowned chef Bradley Ogden's opening team at Ogden's eponymous restaurant in Caesar's Palace. During his tenure there, the restaurant won the 2004 James Beard award for best new restaurant in the country and received Mobil four stars.

He also worked as Chef de Cuisine at Restaurant Guy Savoy, located in Caesar's Palace. During his tenure at Restaurant Guy Savoy, the restaurant won two Michelin stars and was listed as one of the top new restaurants of 2006 by Esquire and Travel + Leisure.

Sobel most recently served as Executive Chef at sustainable seafood advocate and award-winning chef Rick Moonen's RM Seafood at Mandalay Bay Resort and Casino in Las Vegas.

At BOURBON STEAK, Sobel intends to uphold the restaurant's philosophy of using the freshest local produce and will continue to tend to the restaurant's 500-square foot vegetable and herb garden. "One of the most exciting things for me is having that resource and I look forward to learning how to nurture it and getting the most out of it," says Sobel.

Vibrant flavors and lighter dishes incorporating more vegetables will be part of Sobel's new menu at BOURBON STEAK, which will reflect his evolving culinary style and current inspirations.

Sobel also plans on expanding the concepts introduced by Chefs David Varley and Michael Mina by developing strong relationships with local farmers, showcasing sustainable ingredients and upholding the high standards of service and cuisine for which the restaurant is now known.

GUEST CELEBRITY CHEF Cathal Armstrong
RESTAURANT Restaurant Eve, Alexandria VA

Native Dubliner Cathal Armstrong was born into a family with a passion for food. That passion, unusual for families in Dublin at the time, was fueled not only by his family's fruit and vegetable garden, but also by his father's appreciation of other cultures and cuisines.  

This Irish chef still cherishes the memories of working alongside his father in the family garden, bonding time that strengthened not only his family ties, but also his affinity for the land. It was in France, at the age of seven, that Armstrong began his annual student exchange and his food curriculum for life.  Each summer he lived with the same family, the Boudains', returning to the truffle farms, peasant food and local vineyards.  These influences instilled in Armstrong the importance of organic growing and sustainability, before they were buzzwords.  

Today he honors that tradition by demanding the highest-quality ingredients from a handpicked network of suppliers revered for their wholesome products. His guiding principal: "Nature is perfect. Extract the flavor. Enhance it. Don't take away from it."  

This impassioned toque's significant contributions to the local food movement garnered him accolades that extend beyond his cooking, including The National Restaurant Association "Neighborhood Community Award," Edible Chesapeake Magazine- "Local Hero Award" and The Washingtonian Magazine's "Green Giant Award" for those who work to protect and preserve our environment and teach the virtues of green living. The White House has taken notice of his four star intentions as well and has honored him as a "Champion of Change."  

Cathal's involvement with local farmers goes beyond the restaurant and fundraising events. He is on the board and an active member of Fresh Farm Markets, a non-profit dedicated to preserving and protecting the nation's agricultural resources. He encourages his guests to buy from sustainable organic farmers, to be seasonally specific in their buying and to be mindful of what is used in the production and growth process of these ingredients, so as to not add anything harmful to the body.

Chef Armstrong is a Best Mid-Atlantic Chef nominee by the James Beard Foundation in 2011, selected as both Food & Wine magazine's "10 Best New Chefs 2006" and honored in Food & Wine magazine's "50 Hall of Fame Best New Chefs" and Best Chef Award Winner by the Restaurant Association of Metropolitan Washington DC.

GUEST CELEBRITY CHEF Patrick O'Connell
RESTAURANT The Inn at Little Washington, Washington VA

Patrick O'Connell, a native of Washington, DC. is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside. His alliance with local farmers and artisanal producers was an adaptation born of necessity more than 30 years ago when nothing but milk was delivered to the tiny town of "Little" Washington, VA (pop. 158). Long before the farm to table movement had a name, he began cultivating fruitful relationships with his neighbors -- many of whom have a strong connection to the land and a heritage of self sufficiency.

The Inn at Little Washington opened in a former garage in 1978 and has evolved from a simple country inn to an international culinary shrine. Its legend is multi-faceted; some view it as a classic, inspirational American success story -- reaffirming that dreams can come true. Others focus on The Inn's pioneering efforts in the evolution of American cuisine. Preservationists marvel at the positive effects such a place has had on one of America's few remaining unspoiled, historic small towns. Students of business study The Inn as an unlikely business model and try to analyze what makes it work seemingly against all odds.

O'Connell has been referred to as "the Pope of American Cuisine". His orientation is different from most chefs today primarily because he considers himself to be a restaurateur and as the title implies, his goal is to actually restore and heal people - the preparation and presentation of food being but a single element in the process. Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells of The International Herald Tribune hails O'Connell as "a rare chef with a sense of near perfect taste, like a musician with perfect pitch."

Patrick has evolved and refined many of the dishes from his childhood, making them relevant in a new century while keeping their soul intact - building a sort of culinary bridge between past and future. His commitment as an Ambassador of American Cuisine has fueled his involvement in the international association, Relais & Chateaux, where he currently serves as President of Relais & Chateaux North America. On the occasion of The Inn at Little Washington's 30th Anniversary, O'Connell commissioned a documentary film celebrating the evolution of American cuisine over the last three decades and honored 30 American culinary pioneers who helped make this transformation possible. His American Culinary Pioneer Award continues to be given annually.

GUEST CELEBRITY CHEF Bryan Voltaggio
RESTAURANT Volt, Frederick MD

Highly accomplished, innovative, and talented 32-year old Chef Bryan Voltaggio is among the new generation of young chefs that are reinventing American cooking. Classically trained at one of America's most prestigious culinary schools and a pedigree of a celebrated Chef, Voltaggio now calls upon the full breadth of his talents this summer with the opening of VOLT, a fine dining establishment in his native Frederick, Maryland.

Voltaggio's passion for cooking was fostered during childhood in Frederick County where meals often included produce harvested from the family garden. Committed to a career in cooking early on in his teens, Voltaggio had already served as Sous Chef and Executive Chef at two regional hotel restaurants by the age of 20. Aware of his need for more formal training, Voltaggio was accepted to the Culinary Institute of America in Hyde Park, New York, during which time he also cooked at the highly acclaimed Hamilton Inn in nearby Millerton. Upon graduation, Voltaggio staged at several restaurants in Manhattan before being introduced to Chef Charlie Palmer.

"Charlie Palmer provided me with the professional and practical experiences that fast tracked my career," says Voltaggio of his mentor. Engaged at Aureole in Manhattan, Voltaggio's dedication was soon rewarded when Palmer named him to the position of Sous Chef. Several years later, the decision that came to open Charlie Palmer Steak in Washington, DC, included Voltaggio as the Executive Chef. Before launching the DC enterprise, Voltaggio was granted the opportunity to expand his cooking knowledge at Pic, the world-class, three-star Michelin restaurant in Valence, France.

Upon his return, Voltaggio oversaw the construction and opening of Charlie Palmer Steak. Voltaggio's menu and attention to service soon made it the "Hill favorite" among patrons. Food critics agreed and accolades soon followed with three-star reviews from The Washington Post and Washingtonian, along with national praise from publications such as Gourmet and Bon Appetit.

Following nine successful years with Palmer, including a partnership, Voltaggio embarked upon his long-term professional goal of restaurant ownership with VOLT. Voltaggio now has the opportunity to fully exercise his cooking philosophies and signature preparation of Modern American cuisine - which he characterizes as "sophisticated dishes offering classic flavor combinations that are created using fundamental and innovative cooking techniques."

Voltaggio's menus are driven by the fresh, seasonal offerings of local farmers. "I want to strengthen the relationship between chef and grower," says Voltaggio, who has become an advocate for meats, seafood, and produce that are local, sustainable and organic. "Through our choice of ingredients, we become engaged in more than creating a great dining experience, but in supporting local agriculture."

Driven by the love and support of his family, wife Jennifer and son Thacher, Chef Voltaggio seeks to bring historic Frederick a piece of his culinary upbringing to a place that built his foundation.

GUEST CELEBRITY CHEF Victor Albisu
RESTAURANT BLT Steak

With quiet consistency and explosive energy, award-winning Executive Chef, Victor Albisu, leads the kitchen at BLT Steak in the nation's capital. Since December 2007, Chef Albisu has aimed to alter the status quo in the District and re-imagine the American steakhouse. And he is on the right track: Washingtonian magazine honored BLT Steak with a three-star review in February 2009 and continues to herald top honors. Graduating from the prestigious Le Cordon Bleu School in Paris in 2001, where he received his basic, intermediate and superior diplomas in Cuisine, Pastry and Wine, Chef Albisu taps into the French roots of BLT Restaurant Group while adding a dash of spice lent by his Cuban and Peruvian family.

From early on, Chef Victor Albisu knew the impact of an exquisite meal. As a young child, his grandfather once cooked him an expertly prepared salmon, so good he ate the foil it was wrapped in. Before the meal began, his grandfather said to him, "You'll never forget this salmon." And he never has. It was at that moment he understood the true meaning of a memorable dining experience. Combining family history with world-renowned training has become the mark of this talented chef.

Albisu has cooked in a professional kitchen since the age of seven and was training as a butcher by his 12th birthday. Following generations before him, Albisu developed a love (cultivated by his family) for the culinary arts. His culinary journey has led him to such prestigious establishments as Michelin three-star restaurant L'Arpege in Paris as well as Marcel's and Ceiba, both located in downtown Washington, DC. His passion and dedication to the industry serve as fodder for greatness in his kitchen.

A true Washingtonian, Chef Albisu uniquely combines extensive knowledge of the tastes and bounty of the District with a sophisticated appreciation of his rich Cuban and Peruvian heritage and his extensive global travels. Specifically, his immersion in the distinctive meat culture of South America educated this young chef to the varied and honored art of the butcher; an invaluable skill he brings to this bistro steakhouse.

His dedication to informing and teaching guests ingredient-based cooking has made his cooking demonstration classes a top demand amongst foodies. Launched in 2009, Albisu hosts six classes annually at the restaurant, each one themed: Pork Degustation, Carne Asado Cooking, All Marinades and Grass-Fed Cooking, to name a few. Hosted both indoors and on the patio, the class is a demonstration of both indoor cooking and when in season, grilling.

Honored as a Rising Culinary Star for both his culinary position and dedication to the cause, Albisu went on to be a part of the White House and First Lady's "Let's Move" initiative, to end childhood hunger and improve food quality in schools across the United States. Alongside colleagues and long time friend, Assistant White House Chef Sam Kass, Albisu helped be a part of history by pledging dedication to a school in Virginia that he would personally assist throughout the school year.

GUEST CELEBRITY MIXOLOGIST Derek Brown
RESTAURANT Columbia Room and Rogue 24, Washington DC

Derek Brown’s love of bartending stems as much from books, maps, and molecules as from working behind the stick. After being named Washington DC’s top bartender by Washington City Paper in 2009, Derek opened The Passenger and Columbia Room with his brother Tom to wide acclaim including Bon Appetit’s Top 10 Best New Cocktail Bars, USA Today’s Top 10 American Cocktail Lounges, GQ’s 25 Best Cocktail Bars in America, Travel & Leisure‘s Top 10 American Cocktail Bars, and US Airways magazine’s 14 Most Trendsetting Restaurants in the U.S. Because of the brothers’ different approaches, the bar is divided in two—the front part is Tom’s raucous saloon and in the back is Derek’s intimate cocktail club, the Columbia Room.

Derek, nominated in 2010 for a James Beard Foundation Award, fell in love with bartending at his first job in a local Adams Morgan bar where he developed a thirst for the history behind the drinks and the precise technique that now defines his bartending style. Derek moved on to develop celebrated beverage programs as a bartender and sommelier at Washington D.C.’s finest bars and restaurants, gaining recognition as one of the top five new sommeliers in the country by Wine & Spirits magazine in 2007 and as Sommelier of the Year by DC Modern Luxury magazine in 2008, before opening his celebrated Columbia Room. He was also invited to the White House to serve cocktails during the 2009 holiday parties for the First Family.

In the past year, Derek Brown was profiled in the Wall Street Journal in an article titled “A Master of Mixological Science,” featured on CNN, lauded by Washingtonian magazine as one of Washington DC’s 40 Who Shaped 2010, and listed in GQ magazine as crafting the best martini in America. You can find Derek holding seminars, behind the bar in the Columbia Room, writing for TheAtlantic.com and otherwise traveling throughout the country. Derek is also a founding member of the DC Craft Bartender’s Guild and on the Board of Directors for the Museum of the American Cocktail.

GUEST CELEBRITY MIXOLOGIST Chantal Tseng
RESTAURANT Tabard Inn, Washington DC

Originally hailing from the snowy suburbs of Buffalo, NY, Chantal Tseng spent her college years studying Art and Media at Pomona College in Southern California. She has been a bartender for the last 10 years in Washington DC. A true student of all things liquid, she is a "Bar Ready" graduate of the B.A.R. program, a Certified Sommelier via the Court of Master Sommeliers, as well as a tea aficionado on the side. She is a founding member of the DC Craft Bartenders Guild and is currently acting secretary. Tseng currently develops and maintains the cocktail program at the historic Tabard Inn, where she is very much inspired by seasonal ingredients from the kitchen as well as from old time cocktail books, forgotten recipes and good stories. In her free time, she plays a mean game of pool.

GUEST CELEBRITY MIXOLOGIST Adam Bernbach
RESTAURANT Proof, Washington DC

Adam Bernbach's love of mixing began at the age of 7 when he made his first egg cream. Not long after, his career in hospitality began in the resorts and restaurants of his native Cape Cod.

After moving to Washington DC when he was 16, Adam began apprenticing at a micro coffee-roastery near his high school. It was as an apprentice and later, as a roaster, that he first appreciated the importance of tasting. Moving from estate -grown coffees to illicit sips of single-malt scotch, he fell in love with well-crafted spirits, laying the foundation for an interest in mixology that would follow later.

After stints bartending at a pool hall, a jazz club, and an art-house movie theater, Adam became the Bar Manager at Cafe Saint-Ex. At Saint-Ex, Adam built an extensive whisky list and also took the opportunity to share in his employers' interest by beginning his education in wine and beer.

In 2006, Adam became the opening Bar Manager at PS7s Restaurant. There, Adam was able to experiment with unusual ingredients and preparations in crafting an ever-changing cocktail list.

In 2007, Adam returned to the Saint-Ex family as General Manager of their sister establishment, Bar Pilar. At Pilar, Adam immersed himself in his craft working outside the box in pursuit of new and unusual formulations. As part of this process Adam created the Tuesday Cocktail Sessions, for which he gained a reputation for creative artistry."

Coming to Proof, Adam, again, has the fortune of working with respected colleagues who are already close friends. He will work closely with Executive Chef Haidar Karoum to craft drinks that mesh well with the cuisine and compliment Haidar's strong tradition of seasonality.

GUEST CELEBRITY MIXOLOGIST Todd Thrasher
RESTAURANT Restaurant Eve, Alexandria VA

True to the slogan, "Virginia is for Lovers," Todd Thrasher, a native Virginian, is a lover of many things—scuba diving, the island of Bonaire, playing golf and cooking. Most importantly, however, is his love for the creation of the perfect artisan cocktail and his knowledge of wine. Todd came to Restaurant Eve with a distinguished vintage palate, a keen eye for the freshest ingredients and the flavors they impart and a deep love of the hospitality industry.

Never one to handle any task in the requisite manner, Todd has done everything from hone his skills as a scuba diving instructor to breathe fire a la Gene Simmons, to expertly sabering a bottle of champagne. But it's his expert wine lists and trend setting cocktails for Restaurant Eve, The Majestic and PX that have earned him acclaim and garnered him highly coveted awards. "I strive to do things differently. I want our guests to remember what they drank just as much as what they ate - I want them to experience it the way I do," Thrasher explains. His passion is evident from the wine pairings he creates to accompany the Restaurant Eve tasting menus to his highly coveted Edenesque Cocktails. Created with exceptional and unique ingredients, many of the cocktails are house-made. Where else could you find house made bitters in 14 varieties? Known as one of the best mixologists in the nation, many, including Washington Post food critic Tom Sietsema, have applauded his specialty cocktails and creations:

"Sipping "Peaches and Herb" through a thin metal straw, I'm reminded that sommelier Todd Thrasher is also one of the best mixologists anywhere."

Thrasher is also partner in Eamonn's A Dublin Chipper, the speakeasy lounge upstairs, PX, and The Majestic, all located in Old Town Alexandria. At PX, named for VIP patrons of Eve, Thrasher executes "bar magic" to guests with whimsical cocktails. Retro favorite Las Ramblas is created with house made cola, house made sweet vermouth and Barbancourt rum and the Hollyhocktail features a blend of hibiscus, coconut water, Cruzan rum and Canton ginger cognac. At The Majestic, a historic local institution serving Virginian fare, he offers classic cocktails with a nod to their derivations, such as a Mint Julep, also known as the Kentucky Derby cocktail. Made with Jim Beam Bourbon, mint and sugar on crushed ice, many do not know that this classic cocktail first appeared in print in 1803 described as a "dram of spirituous liquor that has mint in it, taken by Virginians in the morning." Thrasher's Classic Egg Creams also appear on the restaurant's menu. At Restaurant Eve, highlights include the Gin and 'Tonic' prepared with house made tonic and Citadelle gin and The Black Bass, a surprising and delicious concoction of fennel liqueur, fennel syrup, roasted oranges and olives.

Thrasher's cocktails are not only merely terrific libations, but they also carry a unique back-story. When Chef Cathal Armstrong was trying to quit smoking, Todd's answer was to create The Smoker's Delight for PX, which uses Old Virginia Tobacco and Virginia-made honey. This cocktail both celebrated the 400th anniversary of Jamestown and aided his friend in forgoing his pack a day habit. Thrasher recently created the Plight of the Honey Bee, an elixir of honey liqueur, honey vinegar, honey syrup, and Jim Beam that sports the insect's stripes and is designed to focus attention on the disappearance of these enormously beneficial creatures. Another new addition is the I Cuddah Binnah Contendah, made with Barbancourt '8 Year' Rum, Domaine de Canton, pineapple and cilantro. This drink is a humorous nod to his disqualification at a recent Domaine de Canton Bartender Competition when one of his ice-cold cocktail vessels managed to shatter when hot liquid was unfortunately and accidentally poured into it.

What's next for the multi-talented Thrasher? Coming in Spring 2011, the team behind Restaurant Eve will open Society Fair™, a European style butcher, bakery, wine and gourmet food shop. Thrasher, a partner in the project, will offer wine tastings and cocktails will take an 'interactive' approach with Private Bar Chef Classes. Also in Spring 2011, the Armstrongs and Thrasher plan to open Virtue Feed & Grain™ on the Old Town waterfront where Thrasher will offer a list hand crafted on tap beers

GUEST CELEBRITY PASTRY CHEF Tiffany Maclsaac
RESTAURANT Birch & Barley, Washington DC

Tiffany MacIsaac is the Pastry Chef at Birch & Barley and ChurchKey. In this role, MacIsaac offers an exceptional bread program and creates innovative desserts to complement the cuisine at the beer-centric restaurant. From fresh-made Lemon-poppy seed donuts to her signature Chocolate and peanut butter tart, and fresh-baked Pretzel rolls to her housemade rendition of a Cashew snickers bar, MacIsaac gives an elegant spin to childhood favorites.

A graduate of the Institute of Culinary Education in New York City, MacIsaac has baked her way through the kitchens of several notable New York restaurants. She was most recently the pastry chef at Allen & Delancey, where she created imaginative desserts to complement the restaurant's modern American dishes. MacIsaac was also responsible for the in-house bread program at the award-winning restaurant.

Before joining Allen & Delancey, MacIsaac was the pastry chef at CRU restaurant in New York City, where she was in charge of the restaurant's dessert menu, cheese plate and private party celebrations, including weddings and birthdays. The restaurant's extensive dessert menu also included a nightly selection of more than 20 ice creams and sorbets.

MacIsaac began her career as a pastry assistant at the busy Union Square Café in NY, under pastry chef Deborah Snyder. She has also worked at ILO and Tuscan Restaurant, both in New York.

In just a few short months, MacIsaac's bread program and desserts at Birch & Barley and ChurchKey have earned her features in the food section of notable publications such as The Washington Post, Serious Eats, The Washington Examiner, The Washington Post Express and Washingtonian. MacIsaac has also been featured on the cover of Food Service Monthly as part of a spotlight on the area's top pastry chefs.

Since the opening, Birch & Barley was awarded "Best New Restaurant of the Year" by the Restaurant Association of Metropolitan Washington in 2010, and ChurchKey won the Restaurant Association award for "Hottest Bar Scene of the Year."

HOST CELEBRITY CHEF Scott Drewno
RESTAURANT Wolfgang Puck's The Source, Washington DC

At the recent media reception to announce chef and restaurant finalists in this year's Restaurant Association of Metropolitan Washington awards, journalists and members of the hospitality business were treated to little tastes of the finalists' cuisines. There was a scrum around the table of one of them, Scott Drewno of The Source by Wolfgang Puck. World had circulated among local gourmands shortly after the restaurant's opening last October in the Newseum building in Penn Quarter about one of his signature appetizers, a two-bite, fine filigree ginger-snap cone studded with black sesame seeds and filled with beads of tuna tartar under a tousled toupee of shaved bonito. And there it was, on his table. It's not been easy to find the kind of high-end Asian-American cooking common to New York and California here in Washington. But it looks like The Source might change that. Drewno comes to it as executive chef with an extensive background in this exhilarating cuisine. He's learned alongside the best of its practitioners. He began as a line cook at Chinois, Wolfgang Puck's Las Vegas restaurant that applies French technique to Asian ingredients, and was quickly promoted to executive sous chef at Spago, the celebrity spot on Sunset Strip, with its more contemporary international food focus.

Yet Drewno had no originally planned to become a chef. He fully intended once he graduated from high school to pursue a career in the criminal justic system. Once he'd started on his studies, though, it didn't take him long to see he'd made the wrong choice. "I knew it was foolish to continue to pursue this. I decided to do what I wanted to do." Which was cook.

He had loved being in the kitchen at home and had cooked all the way through grade school from the time when he could only reach the knees of his grandmothers. Along with his mother he says they were both exceptional cooks. His father's parents were Polish. "We had big family gatherings, big Polish feasts with pies and galumpki and kapusta." He learned from both sides of the family, big on canning fresh produce for the leaner months, to respect seasonal produce. "You find a value in fresh products. There's such a big difference in a tomato from a summer plant and a winter-grown one. And that first ripe melon from the farm stand! You appreciate that, you look back at it as a significant moment."

He gave up his studies and spent a couple of years honing his skills at various restaurants as a line cook - "A couple of Italian restaurants, a Ruth's Chris Steak House." In 1998 he landed the job at Chinois and knew right away how lucky he was. "Seeing other restaurants, I realized I was in the right place at the right time with the right mentor." He means David Robins. "He needed some people at that time and he invested time in me." Drewno speaks equally appreciatively of Lee Hefter, Spago's executive chef. But in 2001, his wife Allison Maggart who was a graduate of Cornell University School of Hotel Administration, decided to go into spychology and got a place to do a Masters in New York. "She was my high school sweetheart. It's coming up to our eighteenth anniversary since we started dating." Drewno, who had grown up in New York's Finger Lakes wine region had always wanted to be closer to home. So he packed up and followed the woman he calls "a great source of strength who is also fascinated by food and wine" to NewYork. He discovered it was a move that benefited his career. "If you're young and you haven't worked in New TYork you don't get a lot of respect," he explains.

Working under Jean-Georges Vongerichten at Vong Drewno developed even further the Asian side of his cooking experience. He followed with a move as executive sous chef to Ruby Foo's, where Steve Hanson was wooing the crowds on Broadway with his take on dim sum, noodles and other Pan-Asian favorites. Within four months he was promoted to executive chef and there he stayed until Wolfgang Puck offered him the chance to open The Source, Puck's first restaurant in Washington. Drewno went back into the fold and while construction work was going on to turn tow floors of the space at the new Newseum building on Pennsylvania Ave into the restaurant, Drewno cooked at several Puck locations across the U.S., including the flagship Spago in Beverly Hills and worked on developing the menu for The Source's fine dining room on the second floor. The first floor serves small plates and Puck pizzas to the cocktail crowd.

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