Hello!

Kiran Saund
CEO & Co-Executive Chef

DMV native, Kiran Saund, is trained in professional baking arts, certified culinary arts and is a wine sommelier. She began her career with a small baking business, then as a manager at DC’s Baked & Wired. She graduated from the Culinary Institute of America with a degree in Culinary Arts, then became certified in spirits and distillation, and earned her CMS Intro Sommelier Certification.
Food and selfless service has always been at the helm of Kiran’s life - as a Sikh-American, she has spent years volunteering in communal kitchens and teaching cooking classes to locals in the community. 
Saund has been at the head of kitchens, prioritizing a common goal of sustaining a positive work environment while putting out the best. She continues to expand her expertise with curiosity and analysis while pursuing her entrepreneurial dreams in Washington DC. In her spare time, Kiran enjoys painting pictures of food, watching stand-up comedy and making everything she is craving at the time. 

John Snyder
Co-Executive Chef

John Snyder, a Georgia native, was raised in his grandmothers kitchen, and fell in love with fine dining at an early age. He started working in kitchens when he was 16 years old and sought to grasp anything that would welcome him into that world. Snyder worked under French Masterchef, Jonathan Jerusalmy at The Lodge at Sea Island Resort (Forbes 5 Star, AAA 5 Diamond, and Relais & Chateaux). Upon leaving Sea Island, he then moved to Birmingham, AL for a brief stint at Highlands Bar & Grill (James Beard Award) then graduated from the Culinary Institute of America with a degree in Culinary Arts.
Snyder has worked for over 10 years in many styles of kitchens, ranging from Culinary Professional with Darden Restaurants to Chef de Partie at Canlis in Seattle, WA (James Beard Award) to now, at minibar by José Andres (2 Star Michelin).  When John is not cooking, he loves to forage, hunt and enjoy the outdoors. 


This is our love letter to art, food and social justice. Our way. 



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Our menus change every season and we are constantly thinking about ways we can push the envelope, or in our case, the box. 

Check out photos from seasons past

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