Beau Eyster, Executive Chef
Chef Beau’s cuisine is rooted in the traditions of farm to table cooking. His grandmother from Delaware cooked traditional Eastern Shore dishes using produce from the family farm. Beau’s paternal grandmother hailing form York, Pennsylvania, had a refined style of cooking, and she too used the freshest ingredients available from her local Amish market.
A graduate of Johnson & Whales University in Charleston, South Carolina is where he immersed himself in learning the low country cuisine particular to that region. In 2004, Beau relocated to Northern Virginia where he has defined his creativity while using the freshest foods from Virginia farms. When asked what kid of food Beau enjoys most, he would reply “comfort food with a refined twist!”
Raaj Madyun, Executive Chef
Chef Raaj’s culinary tenure began in Newport Rhode Island at the age of 16. His eagerness to learn allowed himto become familiar with the dynamics of restaurant kitchens at an early age. Sourcing ingredients from local farms and fresh seafood off the docks of the Narragansett Bay and North Atlantic Ocean, Raaj was introduced to comfort food early on.
With deep roots in Newport, RI and New York which extend to the Island of Puerto Rico, Raaj is bilingual in English and Spanish.
In 2005, Raaj relocated to Northern Virginia where he continues his culinary journey. His cuisine has been featured by his peers as a passionate Chef driven by the culinary art.
