May 17, 2026

Chef Kashif Browne brings creativity and elegance to the kitchen at Hillbrook Inn, blending classic techniques with fresh, seasonal ingredients sourced from local farms. His distinguished career includes six years as Executive Sous Chef at the White House, where he cooked for the First Family and world leaders, and leading large-scale events as Executive Chef at Ridgewells Catering, including the U.S. Open PGA. Known for his artistry, innovation, and dedication to guest experience, Chef Kashif will present the meat course, showcasing his signature balance of flavor and refinement.

Martinsburg native with West African roots, Chef Clem Tamasang blends European traditions with global influences in his cooking. After holding positions in leading restaurants to include Final Cut, Hollywood Casino and Goodstone Inn, Middleburg, he returned to the Bavarian Inn in 2025 as Executive Chef, where he elevates German classics while introducing new favorites. At this event, Chef Clem will present the appetizer course, showcasing his signature creativity and precision.

Colby grew up in Carroll County, Maryland, where his love for food began at his grandmother’s table. After earning culinary and hospitality degrees from Pennsylvania College of Technology, he worked at top restaurants including Cafe Boulud, Canlis, and the three-Michelin-starred SingleThread. Returning east, he became Executive Chef at The Restaurant at Patowmack Farm, which earned Northern Virginia Magazine’s #1 spot. Today, he and his wife, Meagan, run Mycelia, a pop-up restaurant celebrating food, collaboration, and the land’s bounty.

Chef George “Bunty” Gomes leads the culinary team at Ridgewell Catering, renowned for crafting unforgettable dining experiences at high-profile events. His passion for innovation and precision shines in every dish, from intimate gatherings to grand galas. At this event, Chef Bunty will present the dessert course, delivering a sweet finale that reflects both artistry and indulgence.

Honoring those who nourish the land and community.

This award celebrates a farmer, grower, or producer who demonstrates exceptional commitment to sustainable agriculture, soil stewardship, and regional food systems. Their work reflects deep care for the land, innovation in regenerative practices, and active collaboration with chefs and artisans.

“For cultivating more than crops—for cultivating connection, care, and community through the land’s bounty.”

Honoring culinary excellence rooted in place, passion, and purpose.

This award recognizes a chef whose culinary artistry elevates local ingredients and tells a compelling regional story. Through mentorship, creativity, and a commitment to collaboration, this chef lights the way for others in the Root to Table community.

“For igniting imaginations and appetites—honoring the past, innovating in the present, and inspiring the future of regional cuisine.”

Honoring those who champion connection, culture, and belonging.

This award is given to a local leader, advocate, or changemaker who strengthens the Root to Table mission through community engagement, education, or advocacy. Whether through policy, storytelling, or bridge-building, they stand tall in service of shared values.

“For being the steady hand, the open heart, and the trusted voice that holds the table together.”

Honoring the next generation of culinary or agricultural changemakers.

This award highlights an emerging chef, artisan, farmer, or young professional whose passion, skill, and vision promise to shape the future of food and hospitality. They represent the Root to Table legacy in motion.

“For planting the seeds of tomorrow’s table—fearlessly, authentically, and with purpose.”