ABOUT THE CHEFS
Chantel’s Cakes and Pastries
Owner and Sole Proprietor Dennis L. Stanley
For more than 48 years, Dennis Stanley has been baking delectable cakes and pastries. Chantel’s Cakes and Pastries evolved out of a personal hobby which initially started at a very early age as a way to appease an internal passion and to cater to the interest of a personal and local clientele. Dennis initially worked full-time and baked cakes at night for his customers. When demand grew so much, he pursued his passion full time and established Chantel’s Cakes and Pastries.
His leading philosophy is to ensure that customers find “love at first bite!” Each cake, pie and pastry is made to the customer’s expectations. He also caters to Northern Virginians who have dietary restrictions, diabetic conditions, are lactose intolerant or gluten-free. Dennis also is a leader in providing professional development opportunities for our youth. Chantel’s has served as a unique hands-on transition training site for special needs children. Students may observe and participate in a number of activities to assist in developing and or improving some life-long learning skills.
DC Prime Steaks & Lobsters
Executive Chef Brad Weideman
Originally from "The Peach State", Executive Chef Brad Weideman discovered his love for food at an early age. His passions then led him to the Art Institute of Atlanta where he earned his degree in Culinary Arts.
He began his professional career at a famous Atlanta hotspot, Buckhead Diner. Brad then spent 5 years as Sous Chef at McKendrick's Steak House, where he found his niche in fine dining. It wasn’t long before Brad’s dedication, hard work and talent were recognized. Brad was awarded the title of Executive Chef by well-known restaurants Legal Seafood, Rosa Mexicano, and The Capital Grille, working in Atlanta, Miami, Boca Raton, and Ft. Lauderdale.
Chef Weideman brings his passion for luscious steaks, fresh seafood, sourcing local ingredients and supporting local farms, and his fusion style to DC Prime to delight our guests. We think you will agree when we say that we are proud to have Chef Brad Weideman in our kitchen and we are delighted that he and his wife have chosen Loudoun County to be their new home.
Lansdowne Resort & Spa
Chef Marcus Repp
Chef Marcus Repp is responsible for overseeing all culinary brand standards, staffing, training and recruiting as well as the upcoming food and beverage redesign including five new culinary destinations at Lansdowne Resort & Spa.
Chef Repp has worked for notable companies such as Westin, Marriott and Hilton where he fulfilled many roles from Executive Chef to Director of Culinary Operations and was also the Regional Director of Food and Beverage for Columbia Sussex Hotel Group, where he oversaw the Food and Beverage operations for 41 hotels.
When Marcus isn’t indulging in multicultural cuisine, he works as a certified Cross Fit coach and spends his weekends on his Harley Davidson motorcycle. Chef also makes it a priority to engage and give back to the local community and does so by volunteering for Habitat for Humanity and helping underprivileged youths. His involvement in his society spans from providing delicious meals, volunteering and coaching.
Chef Erik Foxx-Nettnin
Chef Erik Foxx-Nettnin grew up in the southern Maryland, Eastern Shore area. He began cooking at 15 in Herndon, Virginia opening a new restaurant his father helped build. After three years, he moved on to open the first Outback Steakhouse in Virginia and worked as a trainer for several others.
Five years later he joined the Hyatt Hotels and continued to grow with them for several years. He traveled a great deal domestically as well as internationally training under different chefs within restaurants and hotels abroad. Erik left the Hyatt and went into his own smaller kitchens and has also worked for the Clyde’s group at Willow Creek, as well as the Robert Wiedmaier restaurant group, opening the Arlington Mussel Bar & Grille, the Mussel Bar & Grille @ Fells Point, and The Brasseries Beck Kentland’s, and Mussel Bar & Grille Bethesda. Here Chef Erik worked closely with Chef Brian McBride and Chef Robert Wiedmaier and very much came into his own.
Chef Erik’s current home is at Magnolia’s at the Mill in Purcellville Virginia. He is close to all of his agricultural partners, local farmers and regional producers. Staying active in the community and contributing to its prosperity is a top responsibility.
Pazzo Pomodoro (pot•so pomodoro) “The Crazy Tomato” is a Cantina style concept born by locals Jimmy Audia and Bill Hicks. Always fresh, we deliver quality meals at affordable prices featuring seasonally fresh ingredients from our local garden and pasta made in house daily. The Cantina in Italy brings back fond memories as it is best known as a neighborhood tavern that is warm and cheerful, patronized by local and steady clientele.
Our chefs, Raffaele Mastromarino, Juan Bonilla and Victor Lopez offer a Neapolitan inspired menu of made-from-scratch dishes that represent traditional cuisine. These meals pay homage to the memories of Campania and Sicily. The dishes are typical to the working class neighborhoods of Napoli, Salerno, Capri, the dozens of small villages along the Amalfi Coast and the diverse island of Sicily.
Tuskies Restaurant Group
Executive Chef Thomas Harvey
Thomas Harvey is executive chef of the Tuskies’ Restaurant Group which operates Tuscarora Mill, South Street Under and Fireworks Pizza in Leesburg and Magnolia’s at the Mill in Purcellville. He recently took over for Patrick Dinh, who has served as chef at Tuskies since 1993.
Before he learned to cook, Chef Harvey wanted to do music. But to pay for college, he started cooking and realized that he was really good at it. His first real kitchen job was at Magnolia’s where he helped open the restaurant and served as sous chef.
During his career he has worked as a personal chef which had him traveling up and down the East Coast. In addition he helped open Fireworks Pizza in Arlington, Casa Lucia with Fabio Trabocci and other restaurants in downtown DC.
In his new role, Chef Harvey looks forward to building on the strong menu that has been created at Tuskie’s and experimenting with season sides and exploring with beer and wine dinners or new items at the other dining establishments.