TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020日本語
A respected personality of the Washington D. C. and national dining scene, Eric Ziebold opened two critically acclaimed restaurants, Kinship and Metier in January and April 2016 respectively. Located in the District’s Shaw neighborhood and just steps north of Mount Vernon Square across the street from the Walter E. Washington Convention Center, the restaurants attract Washingtonians and destination dining travelers alike.
Atop the restaurant honors list is Kinship’s recognition by the prestigious Michelin Guide as a Michelin one-star restaurant in 2017 and 2018, and Metier as a Michelin one-star restaurant in 2018. The premier issue of the Washington D.C. guide launched in October 2016, as one of only four United States cities to have the “red book.”
In addition to being named one of the “Best New Chefs” in the United States by Food & Wine Magazine in 2005, Ziebold took home the prestigious James Beard Award for “Best Chef Mid Atlantic” in 2008.
Prior to CityZen, Ziebold served as Chef de Cuisine of Thomas Keller’s The French Laundry in Yountville, California, often described as the “best restaurant in America.” Ziebold helped Keller open Per Se in NewYork City in early 2004. Ziebold worked for Chef Keller for a total of eight years. Prior, he worked under acclaimed Chef Jeff Buben at Washington D.C.’s Vidalia and at Spago in Los Angeles under the direction of Chef Wolfgang Puck. Ziebold graduated from the Culinary Institute of American with Honors, following a lifelong interest in cooking that took root in his native Iowa.
WHY DID YOU BECOME A CHEF?
I enjoyed food and cooking, but I was also fortunate that I got a very good mentor, Matt Nichols, at a young age. I loved the environment of being in a restaurant.
HOW DO YOU DESCRIBE YOUR COOKING IN THREE WORDS?
WHAT’S THE BEST HONOR YOU’VE RECEIVED AS A CHEF?
I had a cook from Japan that had spent five years in our kitchen, on his last night he gave a heartfelt speech and declared I was the best chef he had worked for.
WHAT IS YOUR GO-TO MEAL AFTER A BUSY DAY?
Spaghetti aglio e olio.
HOW DO YOU SPEND YOUR TIME WHEN YOU’RE NOT IN THE KITCHEN?
I like to take my daughter to our garden at RdV Vineyard in Delaplane, Virgina.
WHAT THE ONE LOCAL INGREDIENT YOU’RE EXCITED TO COOK WITH DURING HFWF19?
WHAT KEEPS YOU RETURNING BACK TO THE ISLANDS?
The Hawaiian culture and the exotic fruits that are available there.
IF YOU WERE NOT A CHEF, WHAT WOULD YOU BE AND WHY?
A sommelier. I couldn’t see not being in the restaurant industry and I’m almost as passionate about wine as I am about food.