Restaurateur Ashok Bajaj announced the appointment of Matt Kuhn as Executive Chef of Nopa Kitchen+Bar in Washington D.C.
Kuhn has successfully run the kitchen at Ardeo+Bardo as executive chef since June 2013. During his tenure, the restaurant was included in Washingtonian’s “100 Very Best Restaurants” issue.
Prior to his appointment at Ardeo+Bardeo, Kuhn was the executive chef of Washington’s popular DC Coast, and his culinary career has been honed working under culinary luminaries including Brian Moyers and Mike Lata.
Kuhn started at the White Face Lodge in Lake Placid, New York, working his way up from chef de partie to chef tournant, and later to sous chef under the leadership of Executive Chef Brian Moyers.
In 2007, Kuhn returned to Charleston, South Carolina, accepting a place in the kitchen to work at Fig. Kuhn was part of the culinary team in 2009 when Executive Chef Mike Lata captured his James Beard Foundation award. At Fig, he honed his French techniques and deepened his commitment to farm-to-table cooking.
“I believe Matt will bring a fresh approach to nopa Kitchen+Bar,” says Ashok Bajaj. “This American brasserie opened in April 2013 and change is good as it offers a new starting point for both the kitchen and for our frequent guests, as it gives them a new innovative menu to explore.”
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