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

A native of the Washington DC area, Sommelier Andy Myers began his hospitality career working at a snack bar in a local country club.  For five years he moved through the clubs operational departments absorbing everything about the hospitality business and perfecting his guest service expertise.  His comfortable approach to wine and his unique descriptions and pairing suggestions take the experience of wine with dinner to a pleasantly unexpected and exciting level.
 
Mr Myers also plays the drums in a local punk rock band, My Life In Rain.  He occasionally tours with the band and entertained a recording contract with a New York based record label.

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.