CHEF- OPEDIA
Search
 
Tony Chittum
Cooking Style : American Cuisine
 
Profile Web Results Directory Listings Bio News Multimedia Shopping Blog Booking Info

Born on Kent Island on Maryland’s Eastern Shore, Tony Chittum spent his youth fishing on the Chesapeake Bay where he learned from local fishermen how to prepare the native crab and rockfish. As a teenager, he worked in neighborhood eateries washing dishes and earning his allowance. When Chittum met Peter McDonaugh at a local restaurant, he realized that cooking could be a career and enrolled in a few culinary classes at Anne Arundel Community College.



At 21 Chittum relocated to San Francisco where he studied under Donald Link at the Elite Café. Link exposed Chittum to the nuances of fine dining through classic French technique as well as Cajun and Creole style cooking. In 1999, Chittum returned to the Washington, DC to work at newly opened Equinox restaurant under the tutelage of Todd Gray. Gray’s focus on seasonality and proper technique made an impression on Chittum, who quickly climbed the ranks from garde manger to sous chef and finally chef de cuisine in 2002. He left Equinox with a strong working knowledge of the business side of cooking and a newfound appreciation for local, seasonal produce. Two years later Chittum married Heather Ackerman, Pastry Chef at DC’s Dish. The two honeymooned in Italy where they soaked up local culinary traditions and flavors. When they returned to DC Chittum accepted an offer to join the opening team at Aria Trattoria, creating a menu that mirrored his gastronomic adventures through the Italian landscape with homemade pastas and seafood dishes.



Chittum learned of the opportunity to head the kitchens of both Dish and Notti Bianche, he could not pass up the offer and opportunity to work closer to his wife. Chittum joined in 2005, bringing innovative twists to seasonal Modern American cuisine. His dishes bring a sense of comfort and ease to fine dining while maintaining elegance. His hot chowder froth, which complements a seasonal fish, is a light and airy version of the classic clam chowder. Fried Middle Neck clams and simple glazed potatoes, leeks and celery complete the dish.



Courtsey: http://www.starchefs.com/chefs/rising_stars/2006/dc/html/bio_t_chittum.shtml

 
   Tony Chittum News
 
   Tony Chittum in Listing
Tony Chittum
Born on Kent Island on Maryland’s Eastern Shore, Tony Chittum spent his youth fishing on the Chesapeake Bay where he learned from local fishermen how to prepare the native crab and rockfish. As a te
http://www.chef-opedia.com/Tony_Chittum/profile
 
Chef Tony Chittum of Dish and Notti BiancheDC Rising Stars on
Born on Kent Island on Marylands Eastern Shore, Tony Chittum spent his youth fishing on the Chesapeake Bay where he learned from local fishermen how to
http://www.starchefs.com/chefs/rising_stars/ 2006/dc/html/bio_t_chittum....
 
Add Tony Chittum Link
 
View Tony Chittum Directory Listings
 
   Tony Chittum Results
 
   Products Related To Tony Chittum At Amazon
More Products Related To Tony Chittum ...
 

Profile of Celebrity Chef Tony Chittum is the best location to find Everything about Celebrity Chef Tony Chittum including answers of the questions like... "How To Book Celebrity Chef Tony Chittum?", "How To Hire Celebrity Chef Tony Chittum?", "How To Contact Celebrity Chef Tony Chittum?", "How Much Does It Cost Celebrity Chef Tony Chittum?", "What Is The Fees Of Celebrity Chef Tony Chittum?" and other details.

 Explore More...
   
Curtis Aikens
Govind Armstrong
Alice Waters
Charlie Trotter
Lindsey Williams
Andrea Immer Robinson
Anthony Bourdain
David Rosengarten
Ingrid Hoffman
Rick Browne
Cat Cora
Gordon Ramsay
Heather West
Ina Garten
Nathalie Dupree
 
 Save And Share
   
Email
Print
Add to del.icio.us
Digg This
Add to Reddit
Add to Google
Add to Yahoo!
Facebook
 
 
 
 
 
 
 
Home | About Us | Chef Profiles | Directory Web Search | News | Bookstore | Shopping | Contact Us
 
Copyright © 2007-2008 Chef Opedia. All rights reserved. | Privacy Policy