Chef's Supper Club | 6-Course Dinner Experience

Two amazing chef's are coming together to create an epic evening of Southern cuisine and proper whiskey to celebrate 5 years of King & Rye!

During this 6-course dinner experience, travel back in time with Chef Peter, the original executive chef of King & Rye, and savor new staple dishes with Chef Tomas, our current executive chef! Enjoy neat pours and cocktails created by our brilliant beverage team, Allison Strunk and Gretchen Overstrom, who have been here since the very beginning.

Join us in raising a glass to the last 5 years of King & Rye and toast to many more years to come...

Please note that this event has a fixed menu and we are unable to accommodate alterations to the courses. If you have a dietary restriction, please contact us prior to purchasing a ticket to verify if we are able to accommodate. We will not be able to make any adjustments to the menu on the day of the event.

Originally from Costa Rica, Chef Tomas brings more than a decade of global culinary experience to King & Rye, having worked in top kitchens across the U.S., Mexico, the Philippines, and Central America—including with Michelin-starred chefs like Charlie Palmer and Quentin Villers. His menu reflects a blend of Southern cuisine and Latin American heritage, showcasing seasonal, locally sourced ingredients through refined, intentional techniques. Before joining King & Rye in 2021, he served as Head Chef at Crimson Resort and Spa Boracay, recognized among the Philippines' top restaurants, and held leadership roles at premier properties such as JW Marriott Cancun and Le Meridien Mexico City. From spongy Anson Mills Cornbread with Spicy Honey Butter to dry-aged Seven Hills Ribeye with Roasted Rainbow Carrots and Carrot Sage Puree, his dishes highlight the purity and story of each ingredient.

A Nashville native, Chef Peter draws inspiration from a long line of Southern home cooks, especially his mother, who helped spark his passion for food. After studying at L’Academie de Cuisine in Maryland, he worked under renowned DC chefs before honing his skills in Michelin-starred kitchens in London, including Restaurant Gordon Ramsay, The River Café, and Chez Bruce. Returning to the U.S., he blended his Southern roots with a farm-to-table focus at Whisknladle in San Diego, then went on to open Kitchen Notes at the Omni Nashville Hotel. His journey brought him back to the DC area, where he held leadership roles at the Omni Shoreham and Fairfax Marriott before becoming Executive Chef of The Alexandrian and King & Rye. At King & Rye, Chef Peter highlighted the bounty of the Mid-Atlantic and Shenandoah Valley with refined takes on classic Southern fare, infused with global influence.

Info: The first half hour of our Chef's Supper Club is a reception style to give our attendees time to arrive and mingle before sitting for dinner. Upon arrival, guests will be able to enjoy our welcome bite, sip on our first drink of the evening and chat with our culinary team and beverage experts.

Info: For our remaining courses, sit back and relax with heavenly drink pairings from our beverage team. Experience food & beverage insight from our culinary team and beverage experts as they guide you through a medley of Southern flavors and whiskey.

Host or Publisher King & Rye