Chef Moves at RIS and The Hamilton

Photo courtesy of Jenn Larsen

Chefs don’t stay still in the kitchen, so why would you expect otherwise in the DC dining scene? Two of the recent chef moves around DC are happening at RIS and The Hamilton.

Last week, chef/owner Ris Lacoste named Sue Drabkin as the executive pastry chef. Drabkin was previously the executive pastry chef at the Inn at Perry Cabin about two hours outside of the city in St. Michaels, MD. In a press release, Drabkin mentioned that her love of art and antiques, as well as her hobby of jewelry design serve as inspiration for her desserts. Some of Drabkin’s first desserts at RIS will include a basque cake with strawberry-rhubarb compote with brown sugar ice cream and toasted walnuts, as well as a Valhrona milk chocolate semifreddo with chocolate sauce, chocolate crisps and a whipped crème fraîche.

A little further downtown, the colossal Hamilton named Salvatore Ferro as their new executive chef. No stranger to the Clyde’s Restaurant Group, Ferro had previously worked in Las Vegas at Guy Savoy’s restaurant at Caesar’s Palace, where he met former 1789 executive chef, Dan Giusti. Following his time in Vegas, Ferro became the executive sous chef at 1789 in 2009, and was later the executive chef at Clyde’s of Georgetown. Some of the highlights on Ferro’s menu will include dishes such as flat iron steak frites, duck carbonara and charcuterie options.

Marissa was born and bred in New Jersey, but moved to DC for undergrad at GWU (Go Colonials, go!), fell in love with the District and learned that there was life and civilization beyond New York City. She loves eating at white-tablecloth-three-forks-at-your-place-setting restaurants, but she’ll also be the first to suggest we scarf down some chili dogs at 2 am. Simply put, she loves all things food. You can also read about why she loves DC. Follow her on Twitter and email her at mbialecki (at)

Comments are closed.