Award Winning Washington DC CityZen Team

Behind the Scenes at CityZen

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.

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.

Amanda Cook, Pastry Chef

A native of the Washington, D.C. area, Cook’s culinary knowledge began while studying Food Science and Technology at the Virginia Polytechnic Institute and State University. She began her career as a food technologist in Winston Salem, North Carolina, helping to refine the famous “original glazed” sugary treats from the Krispy Kreme doughnut chain. With a passion for baking and the desire to enhance her career, Cook pursued her childhood dream and enrolled at one of the nation’s finest culinary schools, L’Academie de Cuisine to study pastry arts. During the course of her study, Cook completed a ten-week, hands-on externship at the former Galileo restaurant, learning from James Beard Award-Winning Chef Roberto Donna. After graduation, Ms Cook went to work in the acclaimed kitchen at Michel Richard Citronelle for two years as a pastry cook, before joining CityZen as Pastry Chef.

Ms Cook has been part of CityZen’s culinary team for the past three years and looks forward to continuing to support Chef Ziebold creating innovative desserts to complement his cuisine.

Célia Laurent, Manager | Private Dining

Celia Laurent’s deep-rooted passion for hospitality stems from her childhood in Bordeaux, France, where her parents’ dinner table was the scene of countless large gatherings with friends and family. She received her baccalaureate in Economics, as well as a degree in International Hospitality Management from the Hotel and Restaurant School in Lausanne, Switzerland. Ms Laurent has worked with acclaimed chefs Daniel Boulud and Thomas Keller. Her role is to coordinate private events at CityZen and Sou’Wester, creating memorable dining experiences to match Chef Ziebold’s exceptional cuisine. Ms. Laurent has served on the Advisory Board for the March of Dimes Gourmet Gala since 2006.