Eric Ziebold was named ‘Best Chef: Mid-Atlantic’ at the James Beard Foundation Awards 2008. Chef Ziebold was one of ten chefs who received the prestigious James Beard ‘Best Chefs in America’ title in 2008, displaying outstanding achievement in their region.  This is the first time in Mandarin Oriental culinary history for a chef to receive this elite award. In addition to winning this prominent award, he was named “Chef of the Year” by the Restaurant Association of Metropolitan Washington, DC. He continues to demonstrate his rare talents at CityZen and maintains a creativity that has bestowed numerous accolades.

After eight years at The French Laundry in California, Ziebold left to open CityZen in Mandarin Oriental, Washington, DC. This was a step of personal success after an excellent career that began when he graduated with honors from the Culinary Institute of America.

His affinity for cooking started in his mother’s kitchen growing up in Iowa. After graduation he gained his first position in Washington DC at Vidalia, from there he moved to Los Angeles as chef de partie at Spago Restaurant and then joined Thomas Keller with whom he worked with at The French Laundry and later assisted in the creation of Per Se in New York.

Chef Ziebold had established his own unique style of modern American cuisine. He brings his own interpretations and classic French style to introduce new flavors. The result is specialties such as Pan Seared Valley Duck Breast with Fois Gras or Poached Maine Lobster with Roasted Beech Mushrooms.