Chef Profile: The Jefferson, Washington, D.C.’s Christopher Jakubiec

NORTHWEST -- Having landed spots on Condé Nast Traveler’s 2010 “Hot List” of best new hotels in the world, Travel and Leisure's 2010 "World's Best Awards", and The Robb Report’s recent “Best of the Best” issue, The Jefferson, Washington, D.C. has benefited from a steady stream of praise since it emerged from a two-year transformation in August 2009.

Video by Chris Brown.
And last month, the venerable hotel took a significant step in its quest to cement its place as one of the District’s top hospitality destinations, in naming Christopher Jakubiec as executive chef.

The Jefferson’s newly appointed executive chef, Christopher Jakubiec.
No stranger to The Jefferson – he most recently served as the hotel’s executive sous chef and chef de cuisine – Chef Chris takes the helm of all of the establishment’s culinary experiences, including fine dining flagship Plume, The Greenhouse, and Quill Lounge.

Tuna Crudo with Lemon & Caper Marmalade, Arugula, and Organic Olive Oil.

Tortellini of Maryland Crab with Espelette, Tomato Consommé.
A veteran of the restaurant industry, Jakubiec helped open and manage San Diego’s sophisticated Ivy Hotel (recently renamed the Andaz San Diego) and Quarter Kitchen restaurant before joining The Jefferson.

Lobster “Thermidor” with White Wine & Saffron Glaçage, Dijon, Herbed Fingerlings.

Prime Beef Filet with Oxtail & Foie Gras Ragout, Pommes Mousseline, and Bordelaise Reduction.
The Connecticut native’s career also includes stints at many of the East Coast’s finest hospitality establishments, including Ono at NYC’s Hotel Gansevoort, the Alain Ducasse and Jeffery Chodorow joint venture that was known as Mix, and South Beach’s Blue Door Fish at the iconic Delano Hotel.

Assiette of Hampshire Pork with Roasted Loin, Braised Belly, Manila Clams, and Polenta.
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To make a reservation at Plume or The Greenouse, please visit The Jefferson hotel's website.