3100 South Street, N.W., Washington, District of Columbia 20007 United States
Phone:  +1 (202) 912-4100   •  Map & Directions

Degrees: Culinary Team

  Executive Chef Quang Duong

Executive Chef Quang Duong

Quang Duong was named Executive Chef at The Ritz-Carlton Georgetown, Washington, D.C. in February 2007. Chef Quang was the former Chef de Cuisine at The Ritz-Carlton, Washington, D.C. He also spent time working in some of the world’s most renowned hotels and restaurants, including Le Louis XV restaurant in Monte Carlo, along side Alain Ducasse, a Ten Star Michelin Chef; and Citronelle in Washington, D.C., along side Michel Richard.

Chef Duong immigrated to the United States in the late 1980’s. Since then, he has worked in many of Washington’s premiere hotels and restaurants, including The Westin, Nicholas Restaurant in The Mayflower Hotel, Citronelle, Ana Hotel, The Ritz-Carlton, Pentagon City, The Willard Intercontinental Hotel, The Hilton Old Town Hotel, Eurasian Harbor Restaurant and The Ritz-Carlton, Washington, D.C.

Quang Duong’s Culinary Education includes Ecole Victor Durray, Ecole Jeanne D’arc, Lycee Hoteliere De Chamalieres “French Cooking Institute” and Beringer School for American Chefs in Napa Valley.

Chef Duong has received many of the highly respected awards in the Culinary World, including The International Award of Excellence as one of the Best Chef’s in America, Salon Culinary Arts Category A and B Bronze Medal, Top Chef of America 2000 and Viers Gold. He has also been awarded America’s Top Table by Gourmet Magazine and American Top Restaurant “Extra Ordinary” by Zagat. The Baltimore Sun quoted Chef Duong’s culinary creations as “Admirable Appetizers to Delectable Desserts” and awarded him 3 ½ out of 4 Stars.

For Chef Duong, it is important for dishes to remain straight forward. He uses only seasonal produce and the best ingredients to create a taste combination that enlivens the senses. Chef describes his style as “American contemporary cuisine with classic foundation and cutting edge style”.
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