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Executive Chef Brian McBride Taps Eric Fleischer as the New Chef de Cuisine of Blue Duck Tavern | Restaurants

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Executive Chef Brian McBride Taps Eric Fleischer as the New Chef de Cuisine of Blue Duck Tavern
Restaurants

This story comes to us from Heather Freeman:

Washington, D.C., (March 8, 2011) – Executive Chef Brian McBride is pleased to announce the appointment of Eric Fleischer as the new chef de cuisine of Blue Duck Tavern, the 106-seat neighborhood restaurant located on the corner of 24 & M Streets, NW.

Fleischer replaces Michael Santoro, who served as chef de cuisine since March 2008. Chef Eric Fleischer brings an impressive amount of culinary expertise to his new position and will work with Chef McBride to source exceptional ingredients from regional purveyors for the restaurant’s seasonal, farm-fresh menu.

His intention is to enhance the creative approach of Blue Duck Tavern’s concept, which combines simple, traditional cooking methods with modern technology, highlighting the flavors and integrity of the region’s best ingredients. Most recently, Chef Fleischer worked as chef de cuisine at Zola, located in the Penn Quarter neighborhood of Washington, D.C., from November 2010 to February 2011. Prior to this position, he resided in New York City, where he served as executive chef of both Bread and the former Lulu restaurant.

His culinary career also includes working at Bobo restaurant and at the Michelin two-star Restaurant Gilt, both in New York City, in addition to some of the leading kitchens in Paris, France, including the Michelin three-star Lucas Carton, Michelin two-star Le Relais Louis XIII and Michelin three-star Les Prés d’Eugénie. Chef Fleischer earned a culinary degree in Grand Rapids, Michigan from the Secchia Institute for Culinary Education.

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