CURT JOHNSON
Executive Chef
Paolo's Ristorante
Washington, D.C.
Chef Curt Johnson, plucked from
the Hard Rock Cafe in Times Square, brings years of culinary talent and
experience to our restaurant family.
A graduate of New York City Technical College in 2000, Chef Johnson took
his Hospitality and Management Degree and put it immediately to work.
Joining the Culinary Banquet Division at the Grand Hyatt Hotel at Grand
Central Station, Chef Johnson soon learned his way around a fast paced,
high volume kitchen.
In December of 1999 Chef Johnson
joined Planet Hollywood where he held court over the main and secondary
kitchens. Not only was he responsible for all parameters of on and off-site
banquets, but he also created and executed a la Carte menu specials, and
gained proficiency in ice carvings.
Prior to his three plus years
at Hard Rock, Chef Johnson honed his skills at Chart House Landry’s
Inc. in New Jersey. Sunday Brunch was his specialty and his in-depth training
on ingredients and service were developed.
At Hard Rock, Chef Johnson took
command of all banquet and catering functions for a host of big name clientele
as well as live musical events. He worked with others to successfully
handle new procedures, maintenance and staff with ease. He also was responsible
for the development of the Times Square kitchen and all banquet menus.
Joining C.R.C. in the Spring
of 2007, Chef Johnson created Mexonesian delights at Big Kahuna Cantina.
Now, we welcome his talents at Paolo's!
BRENDAN MCCOOL
General Manager
Paolo's Ristorante
Washington, D.C.
Brendan McCool has virtually grown up with Capital Restaurant Concepts, in fact he has grown up in restaurants throughout the area - from Ponderosa Steak House, to Alora Dining Room, to T.G.I. Fridays to Towne Hall Restaurant - and he's done everything from washing dishes, to bussing tables, to running food, to being a back order cook, to bartending, expediting, being a server and a trainer!
When Brendan joined Paolo's Ristorante in Towson originally in September 2002, it was clear that he was gearing towards a management role. He quickly acquired that promotion to management at Paolo's in Baltimore in January 2003. From here, Brendan was again promoted - and back to Towson as General Manager!
Brendan's dedication and commitment to C.R.C.'s service standards and procedures, along with an impressive work ethic and an engaging personality - all contribute to the strong foundation he has built for himself, and from which he now assumes the General Manager role at Paolo's in Georgetown.