Setting a New Standard in D.C. Hospitality
Washington, D.C. is a city that thrives on reinvention, where history and modernity meet at every intersection — and Hotel Washington (https://www.thehotelwashington.com) is no exception. With the recent appointment of acclaimed Executive Chef Jerome Grant, Hotel Washington is poised to begin a bold new culinary era, infusing its dining scene with creativity, global inspiration, and a commitment to excellence that extends from the rooftop to the catering table.
For food, beverage, and hospitality professionals, Chef Grant’s vision signals more than a fresh menu. It’s a masterclass in how leadership, innovation, and authenticity can work together to elevate both guest experience and brand reputation.
The Vision: Culinary Innovation Rooted in Authenticity
Chef Jerome Grant, a kitchen leader with a decorated history, joins Hotel Washington at a pivotal moment. Known for his ability to weave cultural heritage, bold flavors, and seasonal ingredients into dishes that resonate, Grant’s culinary philosophy is all about crafting experiences that last.
“At Hotel Washington, I’m focused on delivering engaging dining moments that resonate with our guests. Collaboration is at the heart of everything we do, and involving my team at every step ensures we create dishes that are both inventive and meaningful. Together, we challenge conventions, respect heritage, and bring bold creativity to every plate,”
— Jerome Grant, Executive Chef
(More about Chef Grant at thehotelwashington.com)
Grant’s story begins with a family legacy in hospitality and an early start in restaurants at age 14. He brings more than skill—he brings vision. His commitment to innovation and collaboration with a powerhouse culinary team promises to set Hotel Washington apart in the D.C. landscape.
Global Flavors Meet Local Excellence
A Rich Heritage Informs a Modern Approach
Born in the Philippines and raised in the DMV area, Chef Grant’s personal narrative spans continents and cultures. His menu at Hotel Washington is informed by Filipino, Caribbean, Indigenous American, and African American culinary traditions. For industry peers, Grant’s approach exemplifies how authenticity and global inspiration can fuel a unified, elevated brand identity.
This multi-layered vision extends beyond food. Grant oversees every culinary touchpoint at the property, including:
- VUE Rooftop: The hotel’s show-stopping 11th-floor restaurant and bar, reimagined with contemporary dishes and panoramic views.
- Fireclay® Restaurant & Lobby Bar: The anchor for breakfast, Power Lunch, and all-day dining.
- The Patio: An al fresco destination with monument views and relaxed vibes.
- Banquets & Catering: An overhauled program designed for one-of-a-kind events and celebrations.
VUE Rooftop: Elevating the D.C. Skyline Experience
Hotel Washington’s VUE Rooftop has always been a destination for breathtaking vistas, but with Chef Grant’s touch, it’s now a magnet for bold flavors and memorable gatherings.
Weekend Brunch is more than a meal; it’s an event — picture duck confit waffles with bourbon-maple glaze, short rib pupusas, tartin-style black sesame French toast, and other shareable delights. The midday “Intermission” features crab roll sliders with caviar, tuna tartare, and an artisanal bakery basket to elevate the pause between meetings and evening plans.
Dinner at VUE is designed for lively, communal dining:
- Hibiscus-glazed wings with black garlic ranch
- Smoked short rib with bone marrow béarnaise
- Crispy branzino with trout roe beurre blanc
- Sweet potato gnocchi crowned with shaved truffle
All thoughtfully paired with signature cocktails and a handpicked wine list. The reimagined space features sleek, contemporary furnishings and a dynamic ambiance that seamlessly blends sophistication and warmth—precisely what draws both locals and destination diners to D.C.’s top rooftops.
Fireclay® Restaurant & Lobby Bar: Where Comfort Meets Creativity
Chef Grant’s influence doesn’t stop at the top floor. The next phase of his culinary overhaul is in the works at Fireclay® Restaurant & Lobby Bar. Here, the focus is on clean, global flavors and elevated comfort:
- Breakfast and Power Lunch: Expect bright plates, from elevated toast culture and grain bowls to market-driven mains and chef specials.
- All-day Dining: Rotating menus ensure guests always have a reason to return.
- Nighttime Shift: The restaurant evolves into a fire-lit, intimate destination for both business and pleasure.
The adjacent Lobby Bar serves as a cozy refuge for bespoke cocktails and quiet conversation, making it a mainstay for both guests and D.C. insiders. The Patio, meanwhile, brings a breezy sense of place to outdoor dining—al fresco and casual, yet always sophisticated.
Banquets, Catering & Events: A Cohesive Culinary Vision
In the highly competitive world of event hospitality, Chef Grant is reimagining Hotel Washington’s banquets and catering program with inventive menus and restaurant-quality execution. Planners and corporate groups can expect thoughtfully curated options that elevate traditional event fare while offering flexibility for seasonal, cultural, and dietary needs.
This evolution is powered by collaboration—a principle Grant champions. The cohesiveness and creativity within each outlet are extensions of the chef’s inclusive approach, where every team member has a seat at the table. For hospitality professionals, it’s a model worth emulating.
The Role of Collaboration and Culture
The Role of Collaboration and CultureTransitioning a hotel’s entire culinary identity is no small feat. Grant’s secret? Emphasize people, process, and shared values. By drawing on a tapestry of cultural backgrounds—both his own and his team’s—he creates a harmonious backdrop for menu innovation, star service, and guest loyalty.
It’s a lesson that resonates industry-wide: Leaders who empower and involve their teams foster creativity that customers can taste.
Chef Jerome Grant: A Leader Inspired by Heritage and Advocacy
Chef Grant’s accolades span decades and disciplines. From running celebrated Smithsonian Institution restaurants like Sweet Home Café at the National Museum of African American History and Culture, to media features in The Washington Post and The New York Times, to his commitment to culinary education and food equity through the James Beard Foundation and No Kid Hungry—Grant represents both excellence and purpose in American hospitality. Learn more about Chef Grant’s journey and values at thehotelwashington.com.
His career path is a blueprint for chefs aiming to shape culture as well as cuisine, showing that great food and great leadership go hand-in-hand.
What This Means for Hospitality & Foodservice Professionals
- Actionable Insight #1: Unified vision across outlets empowers consistent guest experience.
- Actionable Insight #2: Embrace collaboration and cultural diversity in your teams for meaningful innovation.
- Actionable Insight #3: Invest in revamping banquets and private dining with restaurant-quality menu design.
For those in food and beverage, these takeaways offer a pathway to elevate both day-to-day operations and long-term brand equity. Explore more on executive leadership in hospitality here.
Reservations & Operations
Dining reservations at Hotel Washington can be booked by calling 202.661.2400. Here are the current hours for each outlet:
- VUE Rooftop:
Monday – Thursday, 4pm – 12am
Friday, 4pm – 1am
Saturday, 11am – 1am
Sunday, 11am – 12am - Fireclay® Restaurant & Lobby Bar:
Breakfast: Monday – Friday, 7am – 10:30am; Saturday & Sunday, 7am – 11am
Lunch: Daily, 12pm – 2pm (offering full à la carte and prix fixe Power Lunch) - Lobby Bar: Daily from 2pm – 10:30pm
- The Patio: Seasonally, daily from 12pm – 8pm (weather dependent)
For up-to-date menu offerings and to learn more about Hotel Washington, hospitality professionals are encouraged to connect directly with the hotel’s culinary leadership or visit their website.
Learn More and Get Inspired
Stay plugged in to industry innovation and best practices by checking out Food & Beverage Magazine’s coverage of rising culinary stars, emerging dining trends, and stories from world-class hospitality leaders:
- Hearth and Hill: Park City’s Award-Winning Dining Scene
- Behind the Scenes with Innovative Chefs
- Summer Menu Trends for 2025
A Final Thought: Redefining the D.C. Dining Destination
Chef Jerome Grant and Hotel Washington have set a new bar for what a modern hotel dining program can achieve. By fostering a culture of collaboration, celebrating diversity, and daring to innovate at every meal, they offer a roadmap for foodservice professionals looking to elevate their own operations.
Food & Beverage Magazine will continue to monitor and report on the transformation at Hotel Washington and its impact on the broader hospitality sector.
Ready to experience innovation firsthand? Book your table, arrange your next event, or connect with the Hotel Washington culinary team for partnership opportunities — and join the conversation by sharing your thoughts or experiences in the comments below.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
