Beau Eyster, Culinary Director
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
