Ed Hardy, Executive Chef
Quench is delighted to announce that Chef Ed Hardy has joined the team as Executive Chef. Most recently the Executive Chef at McLean’s Bistro Vivant – which, under his direction, was named to Northern Virginia Magazine’s 50 Best Restaurants – Chef Ed largely honed his skills in New York, where much of his career was spent working with (Top Chef Master) Marcus Samuelsson. With Chef Samuelsson, Chef Ed opened and helped lead the acclaimed restaurants The Red Rooster (NY Times Two-Star rated) and American Table (at Lincoln Center). Chef Ed began his stint with Chef Samuelsson at Aquavit (NY Times Three-Star rated), where he started on the line. He also spent time with the service-focused Union Square Hospitality Group, as Sous Chef at the Modern / MoMA Café and as a stagire at the legacy restaurant, Gramercy Tavern.
Following Chef Ed’s graduation from the University of Virginia (B.A., 2002), his love of cooking led him to cast aside his History degree and pursue a career in the kitchen. After stints at some of Charlottesville’s best restaurants, Chef Ed ventured to D.C., where he was Sous Chef for Legal Seafood. Ed then attended The French Culinary Institute, from which he graduated in 2005.
Despite his culinary experience, he is inexplicably tattoo-free and has just renewed his subscription to The Economist. Chef Ed lives in Northern Virginia with his wife and newborn son.
Matt Allred, Bar Manager
Quench Bar Manager Matt Allred might look like a mere lad; he still gets carded for R-rated movies, but he is quickly approaching 30. Some of the scotch he pours might be older than him, but he has been building bars (and the drinks that go with them) since he came here from his childhood home of Heidelberg Germany (a military brat) nearly 8 years ago.
Matt has learned about the art of the cocktail from some of the best in the business, and soon realized that he was born with unnatural drink-creation and spirit-knowledge skills – a true cocktail prodigy! Matt’s honed his craft in such notable venues as The Bombay Club, Brasserie Beck and Bourbon Steak, and from the microbrew craze to the resurgence of the craft cocktail, Matt has seen it all and been planning his whole adult life for this opportunity. Matt will be a smiling, friendly and damn talented presence behind the bar, and he’s ready to expose Rockville to amazing seasonal cocktails, classic drinks and a flavor explosion. You name it, Matt (and his team) can make it. Well.