The chef: Jennifer Nguyen
The recent resume: Morimoto, BouchonThe Plan: Nyguen's new menu is already being served at the Donovan House restaurant. Gone: more fusion dishes like the Singapore slaw. In its place: James Bond sushi roles, robata grilled items. Nyguen is already brainstorming for the fall menu, with dishes like an uni risotto to come.

The chef: Todd WissThe recent resume: Radius Pizza, Poste
The Plan: Recent new menu additions from Wiss include a seasonal risotto, cured rockfish carpaccio and fried green tomatoes with pimento cheese and chow chow.

The chef: Michael Bonk
The recent resume: The Queen Vic, Sonoma
The Plan: Bonk will continue The Pig's pork focus, but add some more international flair. He's recently been experimenting with dishes involving tongue.

The chef: Matt Kuhn
Recent resume: DC Coast
The plan: Kuhn's experience with seafood means additions like whole roast fish to the menu.

The chef: Pastry chef Naomi Gallego
Recent resume: Amero Foods, Le DiplomateThe plan: Gallego told Tom Sietsema she plans to change up Blue Duck's dessert menu frequently — leaving Le Diplomate means she isn't limited to its French bistro theme anymore.

The chef: Marjorie Meek-Bradley
Recent resume: Graffiato
The plan: Meek-Bradley has continued Ripple's emphasis on seasonal fare, with menu items like pork shoulder with farro and summer vegetable cassoulet.

The chef: Joel Hatton
The recent resume:Shaw's Tavern, Leopold's KafeThe plan: Hatton's additions include a popular new brunch menu, more bar snacks and a Mussels night.

The chef: Tarver King
Recent resume:The Ashby Inn
The plan: It's too early for specifics, as King is finishing out the month at The Ashby Inn, but expect an emphasis on local meats.

The chef: Colin McClimans (chef de cuisine)Recent resume: Gallery Restaurant, EquinoxThe plan: Though it's a chef change, McClimans' promition is actually meant to signal a return to Todd Gray's style of cooking.

The chef: Ethan McKeeThe recent resume: Rock Creek at Mazza, Circle Bistro
The plan: McKee's goal is to lighten up the restaurant's menu a bit.

The chef: Harper McClure (chef de cuisine)
Recent resume: The Federalist
The plan: McClure, a veteran of Robert Wiedmaier's restaurants, is just rolling out a new menu, which maintains the restaurants' Belgian flair.