Seen as inspiration by fellow cooks, Chef Alfred’s work ethic and three restaurants elevate the food industry’s standard of excellence.
(Bethesda, MD)–The Restaurant Association of Maryland just named Ashish Alfred of the Alfred Restaurant Group Maryland’s 2019 Chef of the Year. The prestigious honor, voted on by the dining public, recognizes overall excellence in the foodservice industry and Chef Alfred’s commitment to the community. The Association awards Chef of the Year to “an executive chef who demonstrates consistent standards of excellence, serves as an inspiration to other foodservice professionals, displays dedication to the artistry of food and exhibits ongoing commitment to the community.”
“It is a real honor for my team and I to be recognized for all the hard work we put in,” says Chef Alfred, 33. “I’m truly grateful for our team that shows up every day and works toward making my visions a reality and making our clients as happy as possible. It’s really a proud moment when all the hard work, the long hours, and teamwork by our staff is recognized by such an important organization.”
The award reflects an honor-filled season for Alfred, chef and owner of the Alfred Restaurant Group, as he continues to earn rave reviews at his three Maryland-Washington, D.C. area restaurants: Duck Duck Goose Bethesda, George’s Chophouse in Bethesda, and Duck Duck Goose Baltimore.
Duck Duck Goose in Bethesda was recently named one of the top ten “Favorite New Restaurants” by Bethesda Magazine and “Best Restaurant in Maryland” by Southern Living Magazine. In a glowing review, The Washington Post says about Duck Duck Goose, “the delights are in the details.” Alfred recently opened Duck Duck Goose in Baltimore, which Baltimore Magazine honors as one of Charm City’s Best Restaurants.
Chef Alfred has recently been profiled by NBC’s TODAY Show, The Washington Post and Baltimore Magazine. He also held a command performance at the prestigious James Beard House, where he prepared a multi-course dinner for a sold-out audience. Alfred was classically trained at the French Culinary Institute in Manhattan and honed his skills in some of Manhattan’s best kitchens. Grounded by his classical French discipline, he isn’t afraid to go beyond tradition, take risks and experiment with his offerings. He delivers contemporary dining concepts that are rooted in soulful cooking.
Alfred is a popular guest with the media, whether he’s sharing a cooking demo and insights on local TV, or battling it out as a contender on Food Network’s Cutthroat Kitchen and Chopped.
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