Chef
Paul Pelt
Paul Pelt was born in Chicago at the tail end of the baby boom. His formative years were shaped by listening to his father's records and being one of the only children at the 1968 Democratic National Convention riot. Paul moved to Washington DC in the 1970's where he came of age amidst the milieu carried over from the 60's. During his high school years he began busing tables, washing dishes and doing prep, and finally cooking in various restaurants in DC, such as Jenkin's Hill, The Underground, La Brasserie, and The Chancery. In the 1990's, Paul found himself working as a line cook and then lunch chef at the Tabard Inn for seven years under the tutelage of Stacy Cosor and then David Craig. It was at the Tabard that Paul studied and researched various cuisines, learning not only techniques and flavors but also the history and culture behind the food. Paul became an avid - some might say obsessive - reader of cookbooks with Paul Bertolli's "Cooking by Hand" and Howard Mitchum's "Seafood Gumbo and All That Jazz" being a couple of his favorites.
While the fare of the American South, including New Orleans Creole, and the Caribbean were of particular interest, Paul's repertoire expanded to include East Asian, South Asian, French, Italian, as well as Charcuterie. In 1999 Paul had the opportunity to chef at Rocky's Cafe, a restaurant established by fellow Tabard alum Rocky Scott. The restaurant featured a menu built around Paul's eclectic blend of foods from across the African Diaspora. In 2005, Paul returned to the Tabard as Executive Sous Chef with a repertoire demonstrably broader than we ever imagined. Paul's food can be described as creative, bold, well executed and, most importantly, delicious. It is with great pride that the Tabard Inn introduces Paul Pelt as its Chef this spring 2007.
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