The ground floor bar and lounge where guests enter offers approachable dining in a casual setting with a traditional Japanese Izakaya menu featuring Asian-inspired delights. Upstairs, guests can enjoy a menu that features modern interpretations of Asian dishes. The modern aesthetic design boasts floor-to-ceiling windows that line the restaurant and a two-story, temperature-controlled glass wine wall linking the main floor with the upstairs that holds more than 2,000 bottles of the restaurant’s impressive collection.
The Source is the recipient of many awards and accolades including #3 ranking on Washingtonian Magazine's "Top 100 Restaurants" list, "2008 New Restaurant of the Year" Award from the Restaurant Association Metropolitan Washington and "2008 Restaurant of the Year" from DC Magazine plus has received three stars from the Washington Post food critic Tom Sietsema.
After moving to Boston, Kristen has worked in many high-profile restaurants including Michelin-star Chef Guy Martin’s Sensing and Barbara Lynch’s Stir as Chef de Cuisine, overseeing all back of house operations, including the design and execution of nightly menus and demonstration dinners for 10 guests. Kristen went on to compete on Bravo’s Top Chef Season 10 where she won the coveted title, becoming the second female chef to win the prestigious competition. Most recently, Kristen was Chef de Cuisine of Menton, Chef Barbara Lynch’s fine dining restaurant.
Before making the leap to Washington, Sunderam was at the award-winning Bombay Brasserie in London for 14 years, eight of which he served as the executive chef. During his tenure at Bombay Brasserie, Sunderam also gained experience cooking for large scale, high profile events.
Sunderam joined Washington restaurateur Ashok Bajaj in December 2005 to open the140-seat Indian hot spot Rasika. The name Rasikais derived from Sanskrit meaning “flavors” and Chef Vikram Sunderam continues to please critics, celebrities and patrons with his authentic Indian fare with modern flair. His culinary artistry garnered him a nomination for “Best Chef, Mid-Atlantic” by James Beard Foundation in 2009, 2010, and 2012 and a “Chef of the Year” nomination by Restaurant Association of Metropolitan Washington in 2009 and 2010. In 2007, Tom Sietsema of The Washington Post awarded Rasikawith three and a half stars, calling Rasika “one of the most exciting Indian restaurants on the East Coast.” Among its many accolades, Rasika has gone on to receive “Four Stars” from The Washington Post in the 2009 and 2010 Dining Guide. The restaurant was awarded the number eight spot of the 100 Best Restaurants in Washingtonian magazine in 2010. In 2014 Chef won the prestigious James Beard Award for Best Chef Mid Atlantic.
Sunderam is also collaborating with Bajaj on the recipes for Rasika’s new line of Indian sauces, currently for sale at the restaurant as well as Giant and Whole Foods. He currently resides in McLean, Virginia with his wife and two children. When he is not in the kitchen cooking, Vikram can be found enjoying sports such as football, cricket, hockey, table tennis and basketball or immersed in a good book.
Peter attended the Sichuan Higher Institute of Cuisine, where he received the title of Master Chef and graduated first in his class. After cooking on-board cruise ships, and meeting his wife Lisa, the Chang’s moved to the United States. Peter was the chef for the Chinese Embassy in Washington, D.C. before opening (and closing) several strip-mall Chinese spots in Virginia and Atlanta.
One day, an astute Chowhounder, James Glucksman, walked into a nondescript Chinese restaurant and noticed Peter’s awards (which are written in Chinese) hanging on the wall by the cash register. After translating the Chinese menu for his fellow Hounds, meet-ups ensued. Peter left, “Changians” followed. Fueled by the DC dining board Donrockwell.com, loyal diners followed Peter from restaurant to restaurant, until Peter Chang’s Sichuan fervor caught the attention of two food writers, Todd Kliman of the Washingtonian and Oxford American and Calvin Trillin of The New Yorker. The legend of the peripatetic chef was launched. Crowds came and Peter ran. Until now
Born in DC and raised in Northern Virginia, Lee exhibited an early aptitude for biology, conducting experiments studying the genetic effects of biological warfare exposure at the Walter Reed Army Institute of Research while still in high school. He continued his research through his time at the University of Virginia, where he graduated with a BA in biology. While juggling school, Lee also moonlighted as the guitarist of his college band.
Upon his graduation, Lee switched tracks to work as a legal assistant in DC before finding his way back to the restaurant industry as the manager at Oceanaire Seafood Room in DC.
No stranger to the restaurant business, Lee’s mother, Yesoon Lee, Executive Chef at Mandu, owned a sandwich shop in Old Town Alexandria, VA in the 1980s and in the late ‘90s, a Charlie Chiang Kwai takeaway store at Reagan National Airport. It was at Charlie Chiang Kwai that Lee learned the basics of running a food establishment. He cemented his restaurant knowledge at Oceanaire, where he worked under Chef Rob Klink who trained him both on the managerial and culinary side of the food business.
In 2006, Lee and his mother decided to open their own restaurant, one that played to their strengths and represented their culinary traditions and culture. They opened Mandu’s first location near Dupont Circle in November 2006 and five years later, the second one in DC’s Chinatown.
At Mandu, Lee helps in a managerial capacity as well as in the kitchen, crafting seasonal specials and drinks for both restaurants.Yesoon Lee
Lee was born in Seoul, South Korea and moved to the United States upon her graduation from Yonsei University with a degree in piano and music composition. She attended the University of Illinois at Urbana-Champaign to pursue her master’s in Music Composition. While in graduate school, Lee met her future husband Jong Koo Lee, and the couple moved to Northern Virginia soon after their wedding.
After the birth of her second child, Danny, Lee opened a deli in Old Town Alexandria. She subsequently sold her stake in the sandwich shop to spend more time with her family. In 1996, Lee’s husband passed away and she was approached by family friend and local restaurateur Charlie Chiang to open a small takeaway store in the newly built Reagan National Airport. At Charlie Chiang Kwai, Lee began experimenting with traditional Korean dishes and quickly became well known for her authentic home-style cuisine.
In 2006, Lee decided against renewing her lease at the airport to focus on opening Mandu with her son Danny.
At Mandu, Lee presides over the menu development at both locations and continues to cook in the kitchen ensuring the dishes she serves guests remain true to the flavors of her childhood.
Although, culinary school was fun he faced many challenges. Many of his peers had been cooking for years and/or owned their own restaurants – he was the newbie. While the funds were steady as an engineer the funds were low as a culinary student and unpaid intern (for 3 months) at a 2 Michelin star restaurant. He even found himself homeless for a couple of weeks and ended up crashing at his friends New Jersey apartment –- a 2 hour ride to school and 2 hours back . But, being the newbie, getting harassed by the chefs at his internship, having nothing in his bank account and being homeless couldn’t stop him — his passion for cooking took the lead. He excelled at FCI and graduated with honors and winning the best project award. He learned a lot in NYC but wanted to continue to learn so he took a position in St. Thomas USVI. While in St. Thomas, there were only 2 things he did… he cooked and thought about cooking and opening his own place.
In March 2009, he decided to take another huge leap and started the journey to Maple Ave Restaurant. He moved back to the “mainland” and began to look for the right location for his New American concept. Again many thought he was crazy and tried to talk him out of opening a restaurant but he knew it was the right thing to do and the right time to do it. Tim and his friends have been working until the wee hours of the night remodeling Maple Ave, to make it a comfortable, welcoming neighborhood restaurant.
The success of this venture prepared Ziebold for his own turn at the helm and in 2004 he joined Mandarin Oriental, Washington DC as Executive Chef of CityZen. Here he has established his own unique style, combining his interpretation of American cuisine with classic French training.
Yet Drewno had no originally planned to become a chef. He fully intended once he graduated from high school to pursue a career in the criminal justic system. Once he'd started on his studies, though, it didn't take him long to see he'd made the wrong choice. "I knew it was foolish to continue to pursue this. I decided to do what I wanted to do." Which was cook.
He had loved being in the kitchen at home and had cooked all the way through grade school from the time when he could only reach the knees of his grandmothers. Along with his mother he says they were both exceptional cooks. His father's parents were Polish. "We had big family gatherings, big Polish feasts with pies and galumpki and kapusta." He learned from both sides of the family, big on canning fresh produce for the leaner months, to respect seasonal produce. "You find a value in fresh products. There's such a big difference in a tomato from a summer plant and a winter-grown one. And that first ripe melon from the farm stand! You appreciate that, you look back at it as a significant moment."
He gave up his studies and spent a couple of years honing his skills at various restaurants as a line cook - "A couple of Italian restaurants, a Ruth's Chris Steak House." In 1998 he landed the job at Chinois and knew right away how lucky he was. "Seeing other restaurants, I realized I was in the right place at the right time with the right mentor." He means David Robins. "He needed some people at that time and he invested time in me." Drewno speaks equally appreciatively of Lee Hefter, Spago's executive chef. But in 2001, his wife Allison Maggart who was a graduate of Cornell University School of Hotel Administration, decided to go into spychology and got a place to do a Masters in New York. "She was my high school sweetheart. It's coming up to our eighteenth anniversary since we started dating." Drewno, who had grown up in New York's Finger Lakes wine region had always wanted to be closer to home. So he packed up and followed the woman he calls "a great source of strength who is also fascinated by food and wine" to NewYork. He discovered it was a move that benefited his career. "If you're young and you haven't worked in New TYork you don't get a lot of respect," he explains.
Working under Jean-Georges Vongerichten at Vong Drewno developed even further the Asian side of his cooking experience. He followed with a move as executive sous chef to Ruby Foo's, where Steve Hanson was wooing the crowds on Broadway with his take on dim sum, noodles and other Pan-Asian favorites. Within four months he was promoted to executive chef and there he stayed until Wolfgang Puck offered him the chance to open The Source, Puck's first restaurant in Washington. Drewno went back into the fold and while construction work was going on to turn tow floors of the space at the new Newseum building on Pennsylvania Ave into the restaurant, Drewno cooked at several Puck locations across the U.S., including the flagship Spago in Beverly Hills and worked on developing the menu for The Source's fine dining room on the second floor. The first floor serves small plates and Puck pizzas to the cocktail crowd.
Before joining the team at The Source, Copeland served as Pastry Chef at the Four Diamond Inn, L’Auberge Provencale, located in Virginia’s Shenandoah Valley. During his tenure, Copeland was responsible for both the dessert and breakfast pastry programs at the inn’s fine dining restaurant.
Prior to L’Auberge, Copeland supported Norfolk restaurant Pasha Mezze’s organic and local initiative as the Pastry Chef and Baker where he turned out fresh made breads and pastries for the restaurant and its neighboring coffee house.
Upon graduation from the culinary program at Johnson and Wales University in Norfolk, VA, Copeland served as the Pastry Chef at Cavalier Golf and Yacht Club in Virginia Beach before heading to the Virginia Beach Oceanfront Hilton to take over the position of opening Pastry Chef for both of the hotel’s restaurants, Catch 31 and Salacia.
A native of Alexandria, VA, Copeland worked at various restaurants along the Eastern Shore while pursuing his culinary education including The Princess Royale in Ocean City, MD and The Harbor Club in Norfolk.