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  • The Dulles Regional Chamber hosts Dished, a major chefs’ cook-off. Invited participants are from the major hotels and large scale service companies in the Dulles Chamber.

    The Competition
    The event will place the challenge participants on a large stage, where their chefs will receive mystery baskets from which they will have to create a special dish that is fit for large scale serving. While they are cooking, a celebrity emcee will be visiting with each contestant and talking about their dish. A judging team including a celebrity chef will be discussing 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 will enjoy an abundance of hors d’oeuvres provided by the chefs; wine and beer tastings from two local wineries and breweries; signature drinks; dessert bar from local restaurants; large screen televised interviews with the chefs in real time; and elegant entertainment. The evening’s culmination will be the awarding of the chef’s grand prize by the team of judges.

    Whom It Will Benefit
    The evening will be a charity event, helping to raise money for the 3 local area Food Banks; Western Fairfax Christian Ministries (WFCM), Cornerstones, and Our Daily Bread Inc.

  • 2016 Dished

  • 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 attended and up to 19 other businesses that contributed to the event’s success.  Moreover, 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 included Chef San Varith of the Hilton Washington Dulles Airport, Chef Chris Ferrier of The National Conference Center, Chef Hugo Nunez of The Westin Washington Dulles Airport, Chef Rick Koplau of the Hyatt Regency Dulles, Chef Victor Valenzuela of Holiday Inn Dulles, and Chef Todd Schofield of Marriott Westfields.  Instructed to use at least four 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 that was crowned winner.  Aside from being crowned winner, as a competitor, Chef Koplau described a positive experience: “[The] hosting hotel was kind and courteous. They seemed to provide everything that was needed.  All the product was fresh and amazing.  I truly enjoyed myself and would be more than happy to come back and do it all over again.”

    The three judges responsible were Chef Clay Doubleday of The Chantilly Academy, Food Network’s Chef Robert Wiedmaier of the Robert Wiedmaier Restaurant Group, and from the Travel Channel as well as the Food Network, Chef David Guas, owner of Bayou Bakery, Coffee Bar and Eatery.  Chef Doubleday was very happy to see the event centered around our immediate community, further 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.” 






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