Executive Chef Brian Klein, a well known chef with elite culinary experience at the elite Marcel’s and Brassiere Beck restaurant in Washington, DC.; the Four Seasons Hotel restaurants in Philadelphia, PA, Washington, DC and Berlin, West Germany. His cuisine of seafood, steak, and chops has earned him recognition from his peers and he has become a favorite in the Washington, DC restaurant scene.

The Executive Sous Chef has fifteen years of upscale culinary cooking at Senart’s Steak and Chop House and Marcel’s in Washington DC. His culinary start was at the Homestead Resort in southern Virginia. Along with his upscale culinary background he is a strong creative talent and will collaborate with the Executive Chef on updating the menu items, daily/weekly specials. He also has extensive restaurant startup experience and previous restaurant

Manager of food and beverage services. He will report to the Executive Chef and be responsible for the front of the house operations, personnel training and service. The Front of the House Manager will be extremely high profile, taking the time to greet every customer at some point in their stay. The Manager with twelve years of food and beverage operations and will implement policies and procedures that will assure customer satisfaction.