Then, in 2020, she helped to open a new restaurant in Georgetown for Chef/Owner Stefanelli, called Officina. In 2019, she moved to Washington D.C to work for Nick Stefanelli at his Michelin-starred restaurant, Masseria. “I was very lucky to have a mentor who saw in me a passion for wine before I even knew it existed.” Having just been pinned through the Court of Master Sommeliers with the Certified pin only a few months before, this was a huge achievement and pivotal moment in Dawn’s career. This is where she was first promoted to Sommelier in 2014. In 2011, Dawn started working at Black Ankle Winery in Maryland and a few months later, discovered Michael Mina’s Wit and Wisdom at the Four Seasons Hotel Baltimore. It was in this restaurant that she discovered her love and fascination with wine. After only six months, Dawn was promoted to Beverage Director. In 2010, Dawn started working at a small family-owned wine bar and craft cocktail restaurant, where she began to uncover what creating classic, quality beverages truly entailed. Yet, after years of success, Jean-Georges’ favorite retreat is still the kitchen, and his favorite meals dished from a street cart in Thailand.ĭawn first discovered her passion for all things wine and spirits during the early years of her career as a bartender. Inspired by his travels, Jean-Georges is constantly developing fresh concepts and evolving as a chef and restaurateur, both adapting to and impacting the global culinary landscape. Jean-Georges is involved in every aspect of his restaurants – concept, menu, architectural design, staff selection and trainings – in an ongoing effort to create restaurants that are both timely and enduring. Jean-Georges’ culinary vision has redefined industry standards and revolutionized the way we eat.

His signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavors and textures from vegetable juices, fruit essences, light broths and herbal vinaigrettes. It was during this time spent working and travelling throughout Asia that Jean-Georges developed his love for the exotic and aromatic flavors of the East.

With this impressive three-star Michelin background, Jean-Georges travelled to Asia and continued his training at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong.

He began his training in a work-study program at Auberge de l'Ill as an apprentice to Chef Paul Haeberlin, then went on to work under Paul Bocuse and Master Chef Louis Outhier at L'Oasis in southern France. A savvy businessman, chef and restaurateur, Jean-Georges is responsible for the operation and success of 39 restaurants worldwide.īorn and raised on the outskirts of Strasbourg in Alsace, France, Jean-Georges' earliest family memories are of food.

Four seasons restaurant