Photo courtesy of Jennifer Chase
World ambassador: Rose Previte
Restaurateur Rose Previte owns two prized Washington, D.C. restaurants: the award-winning Compass Rose and the Michelin-starred Maydan. Between her Sicilian-Lebanese upbringing, her travels and her three years living in Russia, Previte developed an affinity for world cuisine that translates into her menus.
She and her team often travel the world to immerse themselves in local culinary traditions, techniques and ingredients. And her dining experiences, which are a colorful virtual trip around the world, reflect that.
Photo courtesy of Jessica van Dop DeJesus
From refugee to restaurateur: Seng Luangrath
Chef and restaurateur Seng Luangrath owns two popular restaurants in the D.C. metro area: Thip Khao and Sen Khao. Born in Laos, chef Seng learned how to cook while living in refugee camps in Thailand. She then immigrated to the United States as a teenager and, because her mother worked long hours, had to cook for her family.
She started her restaurant career by taking over a Thai restaurant in Northern Virginia and, over time, started adding Laotian items to the menu. The Laotian dishes, such as her fermented pork belly, became increasingly popular. That gave her the courage to open her Laotian restaurant in D.C., Thip Khao.
She says, “It’s about having the courage. If something doesn’t exist, you have to make it.”
Photo courtesy of Jessica van Dop DeJesus
Revamping the family business: Ana Reyes
Ana Reyes was almost born at El Tamarindo, the Salvadorean restaurant her parents founded nearly forty years ago. She is now the managing partner of the restaurant and has modernized and expanded its offerings.
Beyond the delicious pupusas, El Tamarindo is a link to the Salvadorean community, selling colorful and sustainable bags to support women artisans in El Salvador.
“I feel fortunate to have the life that I have here in the United States,” says Ana. “It’s important for me to give back to the women of El Salvador.”
Photo courtesy of Jessica van Dop DeJesus
From New York to DC: Rose Noel
Many chefs see going to New York City as a coveted career move, but it was leaving New York City that challenged Chef Rose Noel. She recently opened Danny Meyer’s Maialino Mare at the bustling Navy Yard neighborhood and has received rave reviews.
“Going into a new market is hard,” says Chef Noel, “but I know that my team and I can make it.” She adds that being a woman in a male-dominated field can be challenging at times, but seeing more women joining the business inspires her.
Photo courtesy of Jessica van Dop DeJesus
On her terms: Amy Brandwein
Chef Amy Brandwein spent over a decade working as a chef and moving up the ranks at many high-profile restaurants. As she continued to open up establishments for prominent restaurateurs, she had the revelation that she wanted to open a place of her own.
That’s how Centrolina, a beloved Italian restaurant in downtown Washington, D.C., came to be five years ago. However, the road to opening Centrolina was not as easy as chef Brandwein thought. She had to raise a lot of money.
“There are many things people don’t talk about in this business – one of [them] is money,” says Amy. “The guys’ network, it seems they talk much more freely about it.” But funding hasn’t stopped her. Chef Brandwein recently opened her second restaurant, Piccolina da Centrolina.
Photo courtesy of Jennifer Chase
Born to be a chef: Marjorie Meek-Bradley
Originally from Ukiah, California, chef Marjorie Meek-Bradley’s first experience cooking was at Plowshares, a non-profit community dining hall her parents founded in 1983. Her passion for food led to working at many well-known restaurants such as Michelin-starred Per Se.
She is now the executive chef at St. Anselm, which has been collecting accolades since it opened less than two years ago. Chef Meek-Bradley says she owes her success to teamwork. “You succeed as a team and fail as a team,” says Meek-Bradley.
Behind-the-scenes powerhouse: Yudith Bustos
Whether you’re at the spectacular afternoon tea or a high-society wedding at the Four Seasons Hotel Washington, D.C., you cannot miss the stunning pastries. The woman behind these edible works of art is chef Yudith Bustos, the executive pastry chef at the hotel.
Chef Bustos grew up in Costa Rica, where she started her career. “When I arrived in Washington, D.C., I spoke very little English,” says Chef Bustos. “But I sought mentoring and kept learning about the craft.”
She attributes her success to her continued desire to learn from the best. One of her recent trips took her to London to train at the iconic restaurant La Dame De Pic.
Photo courtesy of Audrey Wong
Roots-to-table: Paola Velez
Chef Paola Velez is the executive chef of the acclaimed restaurant Kith and Kin. Born in the Bronx, chef Velez spent her childhood summers in the Dominican Republic learning to cook with her grandmother.
Those memories and her Afro-Caribbean heritage both influence her menu at Kith and Kin. Her rum-drenched chocolate cake happens to be one of the most requested items in the restaurant.
Photo courtesy of Jessica van Dop DeJesus
Building a culinary empire: Daniella Senior
Daniella Senior is the co-owner of several restaurants in Washington, D.C., such as Michelin-starred Bresca, Colada Shop (three locations) and Serenata. She began her career as a young chef after finishing her studies at the Culinary Institute of America and then moved into management positions, which led to restaurant ownership.
Although she is busy managing several restaurants, she still finds the time to mentor young Latina chefs and business owners.
Photo courtesy of Call Your Mother
From immigrant to restaurateur: Daniela Moreira
Chef Daniela Moreira is the co-owner of award-winning restaurants Timber Pizza Co. and Call Your Mother (a Jew-ish deli). At 20 years old, she arrived in the United States from Argentina to learn English. That experience led to earning a scholarship at the Culinary Institute of America, followed by working at several renowned restaurants, including Eleven Madison Park.
Her advice for aspiring immigrant chefs? “Don’t take no for an answer! Everything is possible if you work hard for it, even though a lot of people will turn you down and might not believe in you. I advise everyone to take advantage of the tools that D.C. has for women and immigrants.”