ChefJohnny

Oh, its not a job interview. Already done that. The partners just want to take me out to dinner. Low key. More personal-get-to-know-you-better dinner than business. Thanks for the reply! - Chef Johnny

A potential employer is taking me here tomorrow night and I wanted to ask about the dress code for those that have dined here before. "Business Casual" is so open ended to me. Nice jeans, tucked in dress shirt, and dress shoes is what I would LIKE to wear, but I just need to know if I should switch to slacks instead. Thanks in advance for any info! - Chef Johnny

Howdy, Im fairly new here, although I signed up about 3 years ago when I thought I was going to be cooking in DC, but instead went west for San Francisco. Anyway, like I said I just moved to DC from SF for a new Exec. Chef position for a new (yet to open) restaurant. I should be fairly active in the forum, as Ive never really "been" to DC, even though I grew up in Richmond. For those of you who would like to know more about me professionally (and what to expect when the restaurant opens) here is a link to my review from SF. Nice to meet everyone! - Chef Johnny

With not so much success finding anything great in Richmond, I thought I'd reach out here to see if there are any better prospects. I am currently Chef de Cuisine at a new restaurant in the Fan District of Richmond. Its a trendy tapas style restaurant. We serve some pretty amazing food and work with only the best possible ingredients. The Exec. Chef and I are both West Coast "trained," and have worked in some of the best restaurants in the country. I from The French Laundry and the Chef from Citronelle, as well as some others in San Diego and San Francisco/Napa/Sonoma. We are looking for someone with fine dining experience and a culinary grad(if possible). -Chef Johnny

I graduated with a B.A. in culinary arts, cum laude, at Johnson & Wales. While at school, I was Exec. Chef at a small restaurant in Providence. After graduating, went to the The French Laundry. I left TFL with a sous chef to open El Dorado Kitchen in Sonoma. Left CA for NYC, was at Daniel and Toqueville then left for Europe for 3 months, working in various Michelin restaurants. I come back July 19. About the restaurant, I dont know too much. I was told that I would be told more during a face to face when I get back. Its a small place, +- 50 covers/night, they have an AM sous, 3 line cooks, and full time pastry chef. Thats all I know at the moment. The place has a lot of buzz and almost all reviews are spectacular. BTW, what's your restaurant like? -Chef Johnny EDIT: nevermind, I checked you profile and recognize the restaurant. I've seen your posts on craigslist.

Hey everyone! Im the new guy. I was referred to DR.com from eGullet in hopes of getting some more localized info than on eG. My question is this: I am currently being considered for a Sous Chef position at a very good restaurant in DC. Now, coming from California and NYC, I have no idea what a general salary would be for a Sous at a very respectable restaurant. Salary negotiations always make me a little nervous in a new city. I did a little research but all I am really getting is very general statistics. So, anyone in the business want to chime in with a ballpark figure? Thanks in advance for any info. -Chef Johnny