1789 Names New Pastry Chef
1789, the Georgetown institution which just last month named Daniel Giusti as new Executive Chef following the sudden departure of Nathan Beauchamp, has named a new pastry chef.
Travis Olsen, a veteran of the Clyde’s Restaurant Group and native Washingtonian will bring with him the mission of bringing "the best of traditional American desserts to 1789, incorporating the freshest seasonal fruit and the highest quality ingredients available."
Travis started baking at the age of twelve while living in England, and graduated from L’Academie de Cuisine in Gaithersburg, Maryland. He later worked under award-winning Pastry Chef David Guas at DC Coast.
I haven't been to 1789 since last September, but regardless of changes in the kitchen, the food that comes out to the tables is always solid. Best of luck to Travis.
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