Chef de Cuisine
A graduate of culinary school at Johnson & Wales, Mike O’Brien’s diverse culinary career has taken him all over the United States. He was drawn in by DC’s burgeoning restaurant scene, working at hot spots like The Liberty Tavern, Blue Duck Tavern, Tallula, Birch & Barley and City Zen. He headed west to San Francisco to lead Mikkeller Bar, The Trappist and Berkley’s Perdition Smokehouse. His old friend Kyle Bailey persuaded him to come back East and help create a menu that reflects the best of New England and the Chesapeake Bay.