Fantastic chefs, savory treats, and wonderful company, the 8th Annual Evening with Celtic Chefs is sure to please!
The eighth installment of WIP’s annual Evening with Celtic Chefs will feature fantastic Chefs from the DC area offering delicious samples of their signature preparations with an Irish flair. The chefs will showcase their creativity alongside stars of Washington’s political and media firmament for a bipartisian evening to honor Claudia and Tom Corcoran. Our celebrity chefs will be accompanied by an exciting line up of over thirty VIP Celebrity Sous Chefs hailing from the fields of politics, journalism, business, and the Irish American community.
Meet our generous Celtic Chef sponsors!
Chef de Cuisine
Jim & Mary Beth Carroll
The Corcoran Family Foundation
Carmel Martin & Robert Welp
Carol & Tom Wheeler
Anne & Frank Cantrel, Jr.
Larry Petro & Mary Anne Sullivan
The McConnon Family
Jen O’Malley Dillon & Patrick Dillon
Meet our Celtic Chefs
Chef Cathal Armstrong
Cathal Armstrong is the head chef at Restaurant Eve, the latest among his chain of Alexandria establishments based on the principles of “Irish hospitality, gracious service, and supreme ingredients.” A native of Dublin, Armstrong moved to Washington after a childhood exploring European cuisines and cultures. Chef Armstrong’s culinary philosophy seeks to balance a commitment to locally sourced, fresh ingredients with a fine dining experience. Described as a modern American restaurant, Restaurant Eve offers a unique menu blending French, Spanish, and Irish tastes, an homage to Armstrong’s passion for European gastronomy. In 2014, Armstrong published his cookbook, My Irish Table.
Chef Gerald Addison
Gerald Addison is the newest chef at Compass Rose, the international hotspot best known in the district for its Georgian Khachapuri and North African themed Bedoiun tent parties. Addison, a native of the Adams Morgan neighborhood in DC, began his professional career close to home at Restaurant Nora, and has since traveled the world to train in Baltimore, New York City, California, and Nepal. Addison’s background exploring global cuisines makes him the perfect addition to Compass Rose’s eclectic menu and An Evening With Celtic Chefs.
Chef Laurent Aubel
Laurent Aubel is the Executive Chef at Café Dupont, in the Dupont Circle Hotel. From a young age, Laurent felt he belonged in the kitchen, having spent his summers working in his family’s restaurant. This ultimately led Laurent to attaining his degree from Les Chaises French Culinary Institute in Chartres, France. Laurent began his career in 1990 Flo Prestige in Paris, which later provided an opportunity to work as Sous-Chef at Flo’s London location, Café Flo. In London, Chef Aubel was employed by the renowned Roux brothers as a Sous Chef and Director of Tables of Fine Dining, and later at King Edward’s Hospital and the Cobden Club. He moved to New York City in 2002, where he worked in high profile catering before settling in with the Dupont Circle family in 2015.
Chef Eric Bach
Eric Bach is the Executive Chef at Bobby Van’s Steakhouse, the award-winning classic chophouse located just blocks from the National Mall and White House.
Chef Nathan Beauchamp
The Fainting Goat & Tiger Fork
Chef Nathan Beauchamp is the Executive Chef at The Fainting Goat and DC’s newest asian fusion hotspot, Tiger Fork. A DC/Maryland native, Nathan has over 15 years of experience as a chef. He graduated from the Culinary Institute of America in Hyde Park, NY 1995. Nathan opened Restaurant Eve as the Chef de Cuisine with fellow Celtic Chef Cathal Armstrong. In 2006 he became the Executive Chef of 1789 Restaurant, received a three star review from the Washington post, and won the Rising Star Award from RAMW. Beauchamp moved to Minneapolis in 2008 to instruct at the Arts Institute and co-opened Devil’s Advocate, a craft beer bar and restaurant in downtown Minneapolis. He went on to earn a Bachelor of Arts in Culinary Management from the Arts Institute. He returned to DC and joined the Fainting Goat in 2014 and opened Tiger Fork in early 2017.
Two and a Half Irish Men
Niall Duffy is the owner and lead baker at Two and a Half Irishmen in Richmond, Virginia. Originally from Ireland, Duffy moved to the states in 2009 with his wife and sons, and soon after opened his home bakery in Richmond’s West End selling the same scrumptious and savory treats his mother taught him to make as a child back in Ireland. He now shares these recipes with his two sons, who make up the “half” Irishmen in the business’ catchy moniker. Duffy is known throughout central Virginia for his scones and variations of the traditional Irish soda bread, which are all prepared with organic, locally sourced ingredients and preservative free. Duffy bakes in home and travels throughout the week to sell his treats at local farmer’s markets in the Richmond area.
John Fielding is the owner of the Broad Branch Market in Chevy Chase, MD. Originally from the DC area, John’s start in the food business began in 1993 as a cashier at the Bethesda Co-op, where he quickly cultivated the skills to help open Thyme Square in Bethesda. John went on to help open a number of successful restaurants across the country in New York City and Seattle before returning home in 1999 to work at the Tabard Inn. In 2004 John opened his first restaurant with David Craig, former chef of the Tabard Inn. His next project was to re-open the revered market at Broad Branch Road in Chevy Chase. He reunited the team from his Thyme Square days and the newly minted Broad Branch Market was born. A local favorite, this 4,000 square foot market features prepared food, butcher, seafood, beer and wine, groceries, a coffee and candy shop, as well as a catering business.
Chef Ted Hughes
The Irish Inn at Glen Echo & Lahinch Tavern
Chef Ted Hughes is the Executive Chef at the Irish Inn at Glen Echo and most recently at Lahinch Tavern and Grill in Potomac, MD. Chef Hughes is returning for his third year as a celebrity chef at An Evening with Celtic Chefs. He started his career in the food industry at the Rochester Institute of Technology studying food and hotels. He later attended the renowned Le Cordon Bleu in Paris for cuisine and pastry and graduated first in his class. Chef Hughes extensive career includes co-owning Bartenders Unlimited, executive sous chef at Silverado Resort and CC, executive chef at the Royal Palaces of Jordan, and chef de cuisine at Westin Rio Mar Beach Resort. He was also executive chef at Washington Golf and Country Club for 14 years before joining the team at the Irish Inn at Glen Echo and Lahinch Tavern and Grill. We look forward to seeing what delicious items he comes up with this time, and hope that he brings some loaves of his famous wheaten bread back too!
Chef Tracy O'Grady
Tracy O’Grady, Operator and Executive Chef of Campono, has been with the Celtic Chefs since its inception eight years ago. Tracy has over 25 years of experience in the DC area. O’Grady hails from the predominately Irish neighborhood of South Buffalo. She moved to DC after graduating from Cassius College. She has trained under renowned chefs Yannick Cam, Roberto Donna and Bob Kinkead, and had the distinct honor of representing the United States at the prestigious Bocuse d’ Or international cooking competition in Lyon, France in 200. She opened her first restaurant, Willow, with husband and partner, Brian Wolken, and their long-time friend, Kate Jansen. Willow quickly became a staple in Arlington, Virginia, enjoying a ten year tenure before O’Grady took the lead at Campono. We are thrilled Tracy will be joining us again at Celtic Chefs, and can’t wait to taste what she will prepare!