Local Chef, Daniel Giusti, could put Georgetown on the map once again as a dining destination if he wins 'People’s Best New Chef'' from Food & Wine Magazine. The chef began his career at age 15 as a prep cook for in Georgetown. Voting ends March 1.
According to his biography on the Food and Wine site, Giusti's "Why He's Amazing" answer is that "he's injecting a new, youthful American menu into one of DC's oldest institutions."
Giusti is one of 10 chefs nominated for the Mid-Atlantic region and is one of four D.C. area chefs to be recognized. Locally he's up against chefs from Birch and Barley in Logan Circle, Bibiana in downtown D.C., and Bayou Bakery, Coffee Bar and Eatery in Arlington.
Giusti is no stranger to Georgetown or D.C., having served as sous chef under former 1789 Restaurant Chef Nathan Beauchamp from January 2007 to August 2007 and working at both Old Ebbitt Grill and Clyde’s of Gallery Place.
He earned a culinary degree from the Culinary Institute of America in 2004 and continued honing his craft with classes in Italy.