Eric Ziebold, Executive Chef

Eric Ziebold’s affinity for cooking started in his mother’s kitchen growing up in Iowa and her simple approach and utilization of seasonal items is what continues to inspire Chef Ziebold today.  After graduation from the Culinary Institute of America with the highest honors, Ziebold came to Washington DC to work at the well-established Vidalia.  Hungry for more experiences, he moved to Los Angeles as chef de partie at Spago Restaurant, and then joined Thomas Keller at the storied The French Laundry.  His relationship with Keller took him to New York to assist in the creation of Per Se on Columbus Circle and the success of this venture prepared Ziebold for his own turn at the helm, tapped by Mandarin Oriental to return to Washington DC as Executive Chef of CityZen.

Chef Ziebold has established his own unique style of modern American cuisine. He brings his own interpretations coupled with his classic French training to introduce new flavor profiles.

Jarad Slipp, Restaurant Director

As Restaurant Director for CityZen, Jarad Slipp made his return to Washington DC after directing operations at New York’s Fiamma with Chef Fabio Trabocchi.  Slipp, who has recently completed Level Three of the Court of Master Sommelier exam, works alongside CityZen’s celebrated Chef Eric Ziebold, overseeing the Five Diamond restaurant’s daily operations.

Mr Slipp also held the position of Restaurant Manager at London’s prestigious Gordon Ramsay.

Matthew Petersen, Pastry Chef

Matthew Petersen joined CityZen and Mandarin Oriental, Washington, D.C. as Executive Pastry Chef in June 2010.  Petersen comes to Mandarin Oriental from Palm Beach, FL, where he served as Executive Pastry Chef at Café Boulud, one of Palm Beach’s most coveted dining destinations located inside the Brazilian Court Hotel.
 
Prior to his tenure in Palm Beach, Matthew presided as Pastry Chef at Daniel Boulud’s midtown Manhattan restaurant, db Bistro Moderne.  Petersen has also worked with brilliant talent such as Jean-Marie LaCroix, Masaharu Morimoto and Fredrick Ortega. 

Matthew has a simple approach to pastry: to take the very best ingredients and make them shine by any means possible.  Whether it be a manipulation of tastes or of textures, there always has to be something to surprise diners and keep them interested.  A classical French trained chef, Petersen has a great appreciation for where he came from and where he is going.
 
Matthew earned his degree in Baking and Pastry Arts at the Rhode Island campus of Johnson & Wales University. He has produced decadent masterpieces, working in New York City, Philadelphia and Palm Beach.

Matthew resides in Arlington, VA with his wife Laura and their daughter Caleigh.

Andy Myers, Sommelier

Andrew (Andy) Myers had an interesting start in his career. An Advanced Level Sommelier with the Court of Master Sommeliers, Andy spent considerable time during his youth at a local country club learning restaurant operations. He spent four years as the Assistant Sommelier, Caviste and Captain at the world famous Inn at Little Washington. On his spare time, Andy drums for a heavy metal band called “Fuchida”. These unique experiences allow Andy to share a refreshing and comfortable approach to wine with colorful descriptions and pairing suggestions that take wine with dinner to a pleasantly unexpected and exciting level.