Industry Moves & Grooves
Who is moving where, and cooking for whom?
NEW: Trummer’s Daniel Perron
Trummer’s, in Clifton, Virginia is excited to welcome new executive chef, Daniel Perron, who returns to the restaurant nine years after stepping in to the kitchen as chef de partie. He has since held positions at a host of area restaurants including Blue Duck Tavern, Fiola Mare, The Oval Room, Range by Bryan Voltaggio, and most recently Whaley’s. Perron will draw upon his Korean heritage to integrate a few unique flavors to the New American menu, with additions like a Kimchi marinated monkfish served with shellfish broth, cranberry beans, caraflex cabbage and negi scallion. After the restaurant’s renovation last year, the kitchen added an impressive rotisserie, which Perron looks forward to using along with a new Japanese binchotan grill. For now, guests can enjoy his take on rotisserie chicken made with delicata squash, cipollini onion, braised kale and chicken jus or Koginut Squash Soup served with goat cheese, brioche and hazelnut dukkah. 7134 Main Street, Clifton, VA; 703.266.1623; trummersrestaurant.com