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  • The Dulles Regional Chamber annually hosts DISHED! Dulles Chefs Showdown. The invited participants are from the major hotels and large scale service companies in the Dulles Chamber.

    The Competition
    The event places the challenge participants on a large stage, where chefs receive mystery baskets from which they create a special dish. While they are cooking, a celebrity emcee visits each contestant and talks about their dish. A judging team of executive chefs discusses the procedures being used by the chefs during the cooking, and have the final task of judging the meals based on a pre-determined rubric.

    The Guests
    Guests enjoy an abundance of hors d’oeuvres; wine and beer tastings from local wineries and breweries; signature drinks; a dessert bar from local restaurants; large screen televised interviews with the chefs in real time; and elegant entertainment. The evening’s culmination is the awarding of the chef’s Grand Prize by the team of judges.

    Whom It Will Benefit
    The evening is a charity event, helping to raise money for local area food banks.

  • 2017 Dished

  • Nearly 150 guests attended DISHED! Dulles Chefs Showdown at the Hilton Washington Dulles Airport in Herndon on Friday, March 24, 2017. At the event, 5 executive chefs from Dulles area hotels competed in a high-energy cook off.

    On stage, the chefs received mystery baskets from which they created their special dishes. The 6 (previously secret) ingredients that were given them in the baskets were: cod fish, prosciutto, dates, leeks, yuzu paste and anchovy paste. When the judges held up the giant cod fish the delighted audience clapped appreciatively and snapped photos on their cell phones.

    While the chefs were cooking, culinary judges interviewed the contestants about the dishes they were creating. The judges evaluated the dishes and then awarded the grand prize of the evening: “a golden whisk” to Chef Chris Ferrier, Executive Chef at the National Conference Center.

    Guests at DISHED 2017 enjoyed chef-prepared hors d'oeuvres, beverage tastings and a full dessert bar while watching the on-stage cooking action.  

    Two area charities focused on combatting hunger – Cornerstones and Western Fairfax Christian Ministries – had informational tables at the event.

    The following Executive Chefs competed in the event:

    •    Chef Luis Vasquez Alba, The Westin Washington Dulles Airport
    •    Chef Chris Ferrier, National Conference Center
    •    Chef Rick Koplau, Hyatt Regency Dulles
    •    Chef Victor Valenzuela, Holiday Inn Dulles Airport
    •    Chef San Varith, Hilton Washington Dulles Airport

    3 culinary judges evaluated the chef’s creations:

    •    Xavier Deshayes, Executive Chef at the Ronald Reagan Building and International Trade Center.
    •    Clay Doubleday, Chef heading the Culinary Arts program at Chantilly Academy
    •    Wilhelm Jonach, Certified Global Master Chef; adjunct professor, Northern Virginia Community College. Recipient of the ‘Decoration of Honor in Gold for Services to the Republic of Austria.’

  • 2016 Dished

  • On Friday, April 22, 2016, The Hilton Washington Dulles Airport hosted the Dulles Regional Chamber of Commerce’s first ever Dished! Dulles Chefs Showdown. There were 145 guests that who attended and 19 other businesses that contributed to the event’s success. While enjoying food, drink, good company, and a fiery competition, guests helped raise $2,400 for three non-profit organizations: Cornerstones, Our Daily Bread, and Western Fairfax Christian Ministries.

    The six local chefs that competed in the mystery basket challenge were:

    • Chef Chris Ferrier, The National Conference Center
    • Chef Rick Koplau, Hyatt Regency Dulles
    • Chef Hugo Nunez, Westin Washington Dulles Airport
    • Chef Todd Schofield, Marriott Westfields
    • Chef Victor Valenzuela, Holiday Inn Dulles
    • Chef San Varith, Hilton Washington Dulles Airport

    Instructed to use at least four of the following ingredients of the mystery basket -- duck breast, shrimp, Thai eggplant, Boursin cheese, dried cranberries, rhubarb, and tamarind -- and to duplicate the cultivated dish, it was Chef Koplau of the Hyatt Regency Dulles who was crowned the Grand Prize winner.

    The three judges were:

    • Chef Clay Doubleday, Chantilly Academy
    • Chef David Guas, owner of Bayou Bakery, Coffee Bar and Eatery  
    • Chef Robert Wiedmaier of the Robert Wiedmaier Restaurant Group

    Chef Doubleday was very happy to see the event centered around our immediate community, commenting, “[I was] so glad that the chefs that toil away unnoticed and, most likely, underappreciated, got a chance to show their skills and professionalism. They work extremely hard under challenging conditions; it was nice to see the faces behind all that food.”

    SEE the exciting video of DISHED! Dulles Chefs Showdown by clicking here.


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