Chef Ferrier

Chris Ferrier was born in BBQ country — Owensboro, Kentucky, home of the Moonlight! He grew up in New Jersey where classic dinner food is the culinary staple that sophisticated diners crave today.

Before graduating from the Culinary Institute of America in 1990, Ferrier was associated with the well-known Lodge at Pebble Beach in California, where he became acquainted with many of the local purveyors of fruits and vegetables. Since then, he Executive Chef Chris Ferrierhas incorporated local products into his menus and cuisine. Working for Hyatt Regency Hotels in the Washington, DC area since 1990, Ferrier advanced from sous chef garde to executive chef. He worked in some of Hyatt’s finest kitchens and gained experience and skills in all aspects of food preparation, design and culinary management. One of his most memorable career highlights was being chosen to cook for President Clinton.

When an executive chef opportunity arose at the Boar’s Head Inn, he decided to apply for the position and was hired. “It was a wonderful change from working for a big organization. It is like being a member of an intimate community that is steeped in history. From that experience, I made wonderful contacts and now have resources to continue to work many local Virginia food traditions. In addition, I feel guests want to enjoy food that is different, food that has taste as well as visual appeal. This will be a goal at 2100 Prime.”

One of his signature dishes is Halibut Crusted with Paper-thin Slices of Potato and pan-fried. The natural starch of the potato holds the crust together and keeps the fish moist. Another favorite dish in the spring is a classic rack of Virginia Spring Lamb crusted with Pistachios, served with local mushrooms. This quickly became his favorite as he served it to President Bill Clinton while working at the Hyatt on Capitol Hill. Soon to be added to the 2100 Prime menu are Chris’s well-known appetizer creations. An example is a Crab Salad with Watermelon topped with a Pickled Ginger and Sesame-seed Dressing served on tender greens.

He plans to incorporate more seasonal items onto the menu and have an information card about special items so that diners can be more aware of our local ingredients,” I plan to change the menu seasonally with special dishes as ingredients are available”, says Ferrier.

Why buy local? There are countless reasons why buying local food is both rewarding and delicious, including enjoying the taste of fresh food, improved health and nutrition, environmental stewardship, support for family farms and rural communities.

Chris will retain some of classic/historic dishes of The Fairfax at Embassy Row and add some of his own creations. His dishes will be on the cutting edge with brighter flavors to wake up the palate, but not so overpowering that they will not meld with other courses on the menu. As of May 2012, he will manage all of the culinary operations at The Fairfax at Embassy Row hotel — a fine dining, hotel restaurant in Washington, DC, 2100 Prime, The Fairfax Lounge, and banquet and catering operations.