ANCC EXECUTIVE CHEF SPOTLIGHT We are fortunate in having two experienced and respected Executive Chefs at ANCC. Here are some highlights from their culinary careers:
Executive Chef, Douglas Anderson Chef Douglas Anderson is the Executive Chef at Arlington. Chef Douglas joined the club in 2018 from The Chicago Club, number 22 Platinum Club of America for City Clubs. His prior culinary experience includes over 25 years with Four Season’s hotels in a variety of culinary management roles. His time with Four Seasons included working as the Executive Chef of the Four Seasons Hotel Chicago and the Chartwell Restaurant in Vancouver, which was named Top Vancouver Restaurant by Gourmet during his tenure. Chef Douglas was Executive Chef at the Four Seasons, Georgetown for over 15years. He also spent time in Las Vegas, Boston, the Czech Republic and Japan helping properties develop their menus. Prior to entering the hospitality business Chef Douglas served in the US Coastguard where he had the opportunity to cook for Elizabeth Dole who later recognized Chef Douglas when he was with the Four Season’s hotel in DC! Chef Douglas lives in Bethesda, Maryland with his wife Susan. Their youngest son, Raine, is a junior at St Mary’s College, MD while their eldest son Grant graduated from the University of Oregon, go Ducks! Executive Chef, Andrew Powers Chef Andrew Powers is the Executive Chef at Fairfax. Born on a wildlife ranch in Seguin, Texas, Andrew grew up with a great passion and love for the food arts. He attended a branch of the Le Cordon Bleu Culinary Institute in Austin, Texas and began his culinary career at the Austin Country Club. Over the next 20 years Andrew’s culinary career included management roles in the kitchen of well-known hotels and restaurants including Caneel Bay, a Rosewood Hotels property in St. John, US Virgin Islands, The Mansion on Turtle Creek under the direction of famed chef Dean Fearing and The Waldorf Astoria in Park City, Utah. Chef Andrew joined the Mandarin Oriental Hotel Group in Washington D.C in 2019 serving as Chef de Cuisine for the hotel. Two years later he became Executive Sous Chef at The Hay Adams Hotel in charge of all aspects of the kitchen including banquets. It is from there that he joined Army Navy Country Club in 2020. Chef Andrew lives with his wife Brittany in Chesapeake Beach, MD and their two children, Julie and Danny.
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