Mike Ellis is back in his hometown to work at the same spot where he gained his culinary chops.
Ellis is the new executive chef at Charlie Palmer on Capitol Hill. The move follows 12 years of working at various restaurants including Charlie Palmer’s Dry Creek Kitchen, where the Sonoma County eatery earned its first Michelin star under his watch.
The Olney, Md. native first worked as a sous chef under Bryan Voltaggio during Charlie Palmer Steak’s early days. In 2004, he headed to Palmer's Northern California outpost where he worked under another Voltaggio brother, Michael.
To celebrate his return, a special "Homecoming" menu will pay homage to the D.C. region’s ingredients. Each week from July 18 through Sept. 3, dishes will highlight producers and farms nearby.