Food and Drink, The Daily Feed

New Chefs de Cuisine at DC Coast and Michel

Photo courtesy of
‘Watershed- Washington, DC’
courtesy of ‘Plantains and Kimchi’

In most recent chef news (other than which celebri-chef or popular chain are coming to DC), two DC restaurants have new chefs de cuisine.

Matt Kuhn, who has already been at DC Coast as the sous chef for two years, was recently bumped up to chef de cuisine for the restaurant following some minor renovations. “The team loves Matt. He has a great temperament,” said Jeff Tunks, a chef and one of the partners in Passion Food LLC. “He’s open to hearing concerns and ideas, and has an easy-going southern manner, and that makes for a good dynamic in a professional kitchen. Previously, Kuhn worked at FIG in Charleston.

Over in Tysons Corner at Michel, Jon Mathieson was named the chef de cuisine. Mathieson was previously the chef/owner of the now closed Inox and prior to that was the chef de cuisine at 2941. “I cook with a love for the classics, and at Michel at The Ritz-Carlton, I can offer the commitment to excellence that Chef Richard exemplifies,” said Mathieson. Mathieson’s accolades before coming to DC include positions at Le Bernardin and Lespinasse in New York, as well as executive chef at Stonehedge Inn in Tyngsboro, MA, where he won three stars from the Boston Globe and four diamonds from AAA.

Food and Drink, The Daily Feed

Restaurants Love to Cook, Serve & Tweet!

barcode

“These days at a restaurant you have plates, tables, food and Twitter.”

-Barcode owner Antonis Karagounis

“People regularly ask for restaurant suggestions from other Tweeps on Twitter. When we are able to find those requests and immediately welcome them to our restaurant, they are floored by the quick response and personalized welcome. We’ve been lucky enough to gain many new diners this way.”

-Bourbon Steak Publicist Sangeetha Sarma

A recent Restaurant Week experience reminded me that you can’t always expect restaurants to be on 100% all the time, but if someone or something fails, speak up.

Like many patrons, I had an issue, vented about it on Twitter, and received a very satisfying response. SO I decided that every Friday I will write a small piece about The Week’s Winning Food Tweet. This could be a restaurant itself, a food truck, a chef, a manager, etc. The winner will be someone (something?) who puts a smile on my face for a different or interesting perspective.

The free, 140 character service has revolutionized the restaurant industry. It’s necessary for restaurants to actually engage their followers in order to create loyalty and really make patrons & potential patrons feel like friends.

I wanted to take a look at the Top 5 ways that restaurants use Twitter effectively. That means they aren’t just tweeting the daily specials, but following my rules to inform, satisfy, calm and entertain!

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