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”.

Chef Nirav Mistry, of Indian origin, was born and raised in Tanzania.  He began his life-long culinary journey at the early age of 15 when he migrated to India, inspired by what he saw in his joint family of mother’s, aunt’s and grandmother’s kitchen.

After acquiring his Degree from the Institute of Hotel Management, Mumbai, Chef Nirav joined the renowned Tata Group, A 5 Star Taj Mahal Hotel, Mumbai as a Management Chef Trainee.

In his culinary experience, he spent time working with Cantonese Master Chef Shi-Xi-Lin of Golden Dragon fame, trained under Indian celebrity Chef Sanjeev Kapoor, Indian Master Chef Hemant Oberoi, who is also a Chef to the Prime Minister of India. It was during this time that he was deeply inspired by Chef Oberoi’s culinary vision and creativity.

Chef Nirav immigrated to United States in 2002 and joined the Ritz Carlton Hotel, Washington D.C as a cook, and was greatly influenced by Chef Quang Duong’s culinary expertise and his ability to use local produce with classical French Cuisine database.

Chef Nirav was named Sous Chef at the Ritz Carlton Hotel Georgetown, Washington D.C in July 2007, and describes his style as Modern Indian cuisine blending and harmonizing Asian flavors and European ingredients by playing around with different cooking techniques and temperatures to create a culinary experience.

Chef Nirav Mistry says “Food is Science, and cooking is an ongoing experiment.” During his spare time, Chef Nirav enjoys fishing and traveling with his wife.