About Chef at Market
HELP US COMPLETE AND MAINTAIN OUR ARCHIVES
If you have given a Chef at Market demonstration at one of our markets
but are not listed above, or,
if you would like us to update your existing information, please send your bio
and a digital photo (JPEG) to
jannahowley@freshfarmmarkets.org.
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ROBERT WELAND
Executive Chef, Poste Modern Brasserie
A 1998 graduate of the Culinary Institute of America, Robert Weland has gone from the kitchens of casual Manhattan neighborhood spots to that of a Michelin two-star restaurant in Lyon, France. In New York, he cooked at Adrienne in the Peninsula Hotel, First in the East Village and at Marguery Grill. As executive chef at Larry Forgione's An American Place, Weland earned a 2Šstar review from The New York Times. He is deeply committed to using fresh, seasonal products and supporting sustainable farming in an effort to ensure that local variety, honest flavors and healthful farming practices are not overwhelmed by big business. A green thumb in his own right, Chef Weland is growing herbs that he picks daily from Poste's stone planters to ensure that the delicate plants go from earth to pan in minutes.
Poste Modern Brasserie: 555 8th Street NW, Washington, DC; 202-783-6060; postebrasserie.com
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