RIVUE Restaurant & Lounge has a new executive chef, Dustin Willett.
This is great news for a restaurant whose culinary evolution has lagged its superb decorative overhaul of a few years ago.
According to a news release, the Birmingham, Ala. native has worked in restaurants since he was 15 and has a culinary arts degree from Culinard in that same city. After spending several years working his way through restaurants in New Orleans, including Cobalt in the Hotel Monaco, where he was sous chef, Hurricane Katrina redirected his career path through Kimpton Hotels Group in Boston.
Unable to ignore the siren song of the Big Easy, Willet returned to open the restaurant Seven on Fulton before bouncing off to Washington, D.C. for work at Urbana Restaurant in the Palomar Hotel. A move to the vaunted Four Seasons D.C. two years later saw him help open a new restaurant there and work in the hotel’s catering department.
His five-year run with The Four Seasons ended with his move here, where he’s joined by wife, Lerma, and infant son, Troy.
Since everyone knows Rivue is a fab room with an extraordinary view, perhaps it’s time to see how the new chef is adding to those amenities.
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