Chef Updates 2026

Kitchen musical chairs is in full swing across the DMV. From big-name chef moves to surprise swaps behind the pass, here’s the latest buzz on who’s cooking where and what it means for your next reservation:
 

Jesús Abraham Rubio Castillo in at Blue Duck Tavern: Park Hyatt Washington, DC has appointed Jesús Abraham Rubio Castillo as the new pastry chef for Blue Duck Tavern and the hotel. Bringing 12 years of pastry and culinary experience spanning Mexico, Louisiana, and South Carolina, Castillo will work alongside Chef de Cuisine Andrew Cleverdon on new pastries and desserts that build on Blue Duck Tavern’s legacy while highlighting local Mid-Atlantic farms and producers; blueducktavern.com

Pepe Moncayo in at Tabard Inn: Chef Pepe Moncayo, known to Washingtonians from Cranes, Arrels, and Bully, has joined the historic Tabard Inn as culinary partner. The Barcelona native trained under legendary chef Santi Santamaria and brings a philosophy rooted in seasonality and sense of place, aiming to deepen Tabard's Mid-Atlantic identity rather than reinvent it. 1739 N Street, NW; tabardinn.com

Santiago Lopez in at Majestic: The Majestic is entering a new chapter under Chef Santiago Lopez, who has taken ownership and will reopen the Old Town institution on April 10 with a refreshed, chef-driven concept. The reimagined menu blends French technique with Mediterranean influences across New American dishes, alongside lunch, brunch, and happy hour offerings—all within a thoughtfully redesigned space that honors the restaurant’s legacy while looking ahead; themajesticva.com

Lindsey Flowers in at Namak: Namak has appointed Chef Lindsey Flowers as Executive Chef, bringing experience from standout D.C. kitchens like St. Anselm and YELLOW. Since stepping into the role, Flowers has introduced a new Sunday all-day menu (12:00 to 8:00 p.m.) blending Eastern Mediterranean flavors with comfort-driven dishes like Grilled Cheese Arayes and a Lamb Smashburger, alongside Namak staples like spreads and kebabs; namak-dc.com

Daniel Harburn at Oyamel: Oyamel is getting a head start on Valentine’s Day with a one-night-only Pre-Valentine’s Day Dinner that also marks the debut of new Head Chef Daniel Harburn. Taking place Monday, February 9, the intimate evening features a four-course tasting menu that nods to Oyamel’s traditional roots while introducing Chef Harburn’s fresh perspective, with each course paired to agave expressions and cocktails from El Tesoro Tequila. Highlights include a trio of mini tostadas, Huachinango con Salsa Xec, Conejo con Salsa Almendrada, and a Buñuelo Mariposa dessert, along with neat pours, custom cocktails, and a take-home gift. The dinner begins at 7:00 p.m. and is priced at $130.00 per person; oyamel.com

John Cummings at The Wine Kitchen Leesburg: The Wine Kitchen in Leesburg has named John Cummings as its new Executive Chef, ushering in a new chapter for the longtime downtown wine bar. A Leesburg native, Cummings first joined the restaurant in 2015 and most recently served as sous chef before stepping into the executive role in early 2026. He succeeds Tim Rowley, who led the kitchen for more than a decade and will now transition into a new role as Comptroller for Eat Drink Simply Group, overseeing financial operations across its restaurant portfolio. Under Cummings’ leadership, guests can expect the seasonal, locally sourced approach The Wine Kitchen is known for; thewinekitchen.com

Yume Sushi Unveils New Chef's Tasting Menu: Yume Sushi is offering a new 10-course Chef's Tasting Menu every Sunday through Thursday. With just one seating at 5:00 p.m. and room for only 6 guests, the intimate omakase-style experience showcases a seasonal progression of chef-selected dishes. Reservations are required, with the tasting priced at $185.00 per person; yumesushiva.com