Jake Addeo, Executive Chef
It really started to hit Chef Jake Addeo when he began to professionally cook – the important influences of the immediate world around him, his neighborhood in Long Island, the towns he visited, and the people in his family’s home kitchen, his mother, father and stepmother. At 13, he set out lobster traps for fun and profit, the industrious youth would get sick of eating his catch when they were too plentiful to give away [he has since learned to source more responsibly -- and to love lobster again!
Travis Gray, General Manager
Occidental General Manager Travis Gray has a rich education in wine spanning more than 30 years that began with his first job at Trellis in Williamsburg, Virginia. The integrity of the wine program was a priority for Trellis, and Gray was only too happy to learn the ropes and launch his career. Gray came up under the tutelage of some of Virginia’s best and brightest, and it was there he learned to recognize and appreciate good food and good wine, and most importantly, how to successfully pair the two.
Frankie Jones, Bar Manager & Mixologist
Crafter of Cocktails Franklin M. Jones is a native Washingtonian, born in South East D.C. His road to the world of Mixology started at The U.S. Department of State. Having attended the Corcoran College of Art and Design as a Photojournalism major he landed a job as Assistant Photographer to the Secretary of State in 2002. After a few years of government photography, he realized it was a bit of the stretch from the fine arts photography he had done while attending Duke Ellington School of the Arts for High school. Lunch breaks spent sitting at the bar inside Kinkead’s led him to thoughts of bartending. So, he packed up his desk and started bartending school.
Bethany Sterling, Director of Sales & Events
Bethany Sterling is a fifteen year veteran of the restaurant industry with nearly a decade in private dining and events management. As Director of Sales and Events for Occidental, Bethany oversees the sales and banquet teams, which execute all private dining events at the restaurant. Her approach to events and fine dining is all about guest satisfaction and a top-notch experience. With careful attention to detail and a focus on designing special occasions, whether for social gatherings or corporate functions, Bethany collaborates with the service and chef teams to personalize each experience.