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Restaurant Team

 

Christopher Mendenhall, Lead Mixologist

Revered for his creative and culinarian approach to the art of cocktail making, Lead Mixologist Christopher Mendenhall brings his unique skillset to Quadrant through innovative, high concept cocktails that pull from the culinary world.

Mendenhall’s beverage experience spans over 12 years, and began in 2003 when he started bartending at Pappadeaux in the Dallas, TX area while attending University of Texas at Arlington. After graduating, Mendenhall took a job in sales and marketing for a moving company in Denver, CO, while also bartending a few nights a week at Pappadeaux in Denver.

Quickly realizing that the corporate world was not for him, Mendenhall decided that bartending was what he wanted to do full time. After taking up the advice of a close family friend, he moved to Washington, D.C. in 2009 to pursue his bartending career. His career in D.C. began as a part-time bartender at Westend Bistro and The Ritz-Carlton, Washington, D.C.’s Lobby Lounge. Soon thereafter, Mendenhall began bartending full time at Westend Bistro, which is where he really started honing his craft. With the aid of Westend Bistro’s esteemed culinary and beverage team, he began developing his culinarian approach to crafting cocktails and soon took helm over the esteemed restaurant’s cocktail menu.

Over five years later, the opportunity to be a part of Quadrant presented itself, and Mendenhall immediately knew that he wanted to be a part of it. As lead mixologist, Mendenhall not only introduces a cutting-edge cocktail menu, but also an unrivaled experience that encourages guests to learn and enjoy cocktails in a stylish and refined setting.

JongJip Yang, Chef de Cuisine

JongJip Yang joined The Ritz-Carlton family in August of 2016. Mr. Yang has elevated the dinner and lunch menus at Quadrant Bar & Lounge to an elegant array of choices that showcase his diverse culinary background with Asian, French, Spanish and American cuisines.  Dishes he first introduced to the menu included Duck “Migas,” Smoked Blue Fish Rilletes, Mahi Mahi a la Plancha, and Cider Braised Pork Belly

Prior to joining The Ritz-Carlton, Washington, D.C., Mr. Yang was Executive Sous Chef at Barcelona Restaurant. He is a graduate from The Culinary Institute of America, began his career in culinary in West Palm Beach Florida at the Tokyo Garden as a Sushi Lead Line Cook. He then brought his talents to the D.C. area in 1999 as an Executive Sushi Chef at Konami in Vienna, Virginia. Over the last 17 years he has mastered different cuisines and held different roles, including Chef de Partie at Marcel’s and Assistant Executive Sous Chef at Four Seasons. JongJip originally from South Korea is fluent in Japanese, Korean and basic Spanish.