A Chef Shuffle at Inox
The chef-owners of Inox in Tysons Corner have distanced themselves, but only by a matter of yards and only because they want to enhance their patrons' experience. So say Jonathan Krinn and Jon Mathieson, who opened the contemporary American restaurant in February as co-chefs and jointly decided to move Krinn out of the kitchen and into the dining room in July.
Both men deny personality conflicts -- "We always had one voice," insists Krinn -- and both say the change is best for business.
"Jonathan always had great rapport with guests," both at 2941, which he opened in 2002, and at Inox, says Mathieson, who just launched a new menu for fall. (Sneak preview: spiced venison with Savoy cabbage and chestnuts, and monkfish with lobster mushrooms and a ginger broth).
"People are very interested in our facility," says Krinn, who now has time to introduce customers to Inox's wine cellar, private party areas and snazzy exhibition kitchen. "Ours is a very interactive restaurant."
His transition occurred around the same time Rissa Pagsibigan, Inox's service director, left the restaurant.
Mathieson was the sole cook representing Inox at a dinner prepared at the James Beard House in June. Why wasn't Krinn there, too? Sombody had to be in the restaurant that night, explains the man who swears he doesn't miss cooking.
-- Tom Sietsema
| September 2, 2009; 2:20 PM ET
Categories: Restaurants | Tags: Tom Sietsema
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