You should follow us on TwitterMya Zeronis - Executive Chef - Washington, DC
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| Career-driven Executive Chef striving to push limits, achieve higher goals and raise the bar by demonstrating inexhaustible creative ideas, talent and energy Two successful restaurant launches within one year Ten years of hands-on work, including menu/ recipe development, staff hiring/ scheduling/ management/ training/ termination, expediting, quality/cost control, inventory and purchasing Employment with fine-dining and three-to-four-star restaurants Experience with diverse cuisines and vegan/ vegetarian cooking Good knife skills, from-scratch preparation, bold flavors and modern presentation Advocate for sustainable and organic food ServSafe certified, college educated and computer literate Most Recent Experiences: Executive Chef (March 2009 - August 2010) ..As a first-time executive chef in March 2009, headed the launch of Relic Restaurant & Lounge; Developed and debuted an extensive, modern fusion tapas menu with made-from-scratch savory and desserts that "sure would please even the faint-hearted," raved by On Tap Magazine and caught the attention of the food writers for Metromix.com just three weeks after the soft opening ..Four months later, opened another restaurant, Scion, and executed menu items that included signature dishes including the "first rate" Kobe burger with peach ketchup and fried pickles, noted by The Washington Times ..In December 2009 as a chef consultant, restructured Langston Bar & Grill and improved the existing menu; Retrained staff and worked the line ..In 2010, ran the kitchen at DC Bread and Brew; Using seasonal, local and organic ingredients, rolled out daily specials, vegan / vegetarian dishes and weekend brunch menus; Catered special events on-site and helped with off-site catering Sous Chef (September 2006 - February 2009) .. Grew from a cook to chef and shared responsibilities with the head chefs at Tantallon Country Club, Pino's Mediterranean Bistro and Franklin's Restaurant & Brewery, consecutively; managed staff, executed soups and specials, worked behind the line and did bulk preparation; later moved up to fine dining to work at Corduroy, a "top 20 best" named by the Washingtonian magazine |
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| Menu offerings raved by The Washington Times (September 2009) Review title: A Scion of great tastes Debut menu items critiqued by Metromix.com (March 2009) Review title: Relic, a new treasure in Bethesda Women Chefs & Restaurateurs Scholarship (2008) James Beard Foundation Scholarship (2007) Six Penn Kitchen Scholarship (2006) |
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| Restaurant Opportunities Center of Washington, DC (Committee Chair) Women Chefs & Restaurateurs (Member) |
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| 10 Years + | |
| Catering (private parties, on-site and off-site) Banquet (plated or buffet style for weddings and holiday parties with 200+ people) Restaurant (fine-dining and upscale casual) |
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| American: Contemporary, Southwestern, Soul, Cajun Creole Mediterranean: Italian, Greek, Spanish Asian Fusion: Burmese, Indian, Japanese, Vietnamese, Chinese, Korean, Thai Middle Eastern: Turkish, Moroccan Signature Dishes Known for: "First-rate" Kobe burger with peach ketchup and fried pickles - The Washington Times, "Succulent" pancetta crusted meatloaf - Metromix.com, Beer can roasted young, organic chicken with "drunk blond" sauce and cranberry-brown rice stuffing Beyond Meat/ Potato/ Pasta: caponata, confit, paella, congee, gazpacho, gumbo, jambalaya, banh mi, pho, arroz con pollo, biryani, dolmades, ceviche, tartare, sushi, cioppino, risotto, kim chee, preserved lemons, harissa, curry, pat Thai, fajita, charmoula, tapenade, taramasalata |
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| Gordon Ramsay for his perfectionism | |
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