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MEET GABRIEL LOPEZ

EXECUTIVE CHEF


a man standing in a kitchen preparing food


Executive Chef Gabriel Lopez started his culinary career in San Luis Obispo, CA cooking under Chef Hongo K at Taikai Atariya, where his experience set the course for his journey working in the culinary arts. Chef Gabe moved to Washington, D.C. and started cooking with the area's most renowned chefs, first joining Chef Mark Miller’s team at Red Sage. Working behind Miller, he gained invaluable knowledge in sustainability practices.

Chef Gabe then joined Bob Kinkead’s team for the grand opening of the restaurant, Kinkead’s, which was named one of the Top 25 Restaurants in America. Following his work with Kinkead’s, Lopez joined Clyde’s Restaurant Group in Chevy Chase, MD, and helped with the opening of Clyde’s Willow Creek Farm, Clyde’s of Gallery Place and The Hamilton.

In 2015, he joined the Crowne Plaza Crystal City-Washington, D.C. as Executive Chef, where he leads the hotel's catering efforts while continuing to put out high-level dishes at the hotel's two on-site restaurants, Potomac Bar & Grille and Veranda Cafe. Chef Gabe has a strong focus on the development of his team. He uses his passion for the culinary arts to mentor and guide; placing importance on not only the preparation of the food, but the quality and sustainability of the ingredients used in his dishes.