Our menu features American-inspired seasonal dishes and drinks, produced from scratch, with responsibly sourced ingredients from farmers and partners with whom we work.
Chef Jorge Chicas is showcasing his expertise through his new restaurant, Farm & Fork Kitchen.
The menu features casual American dishes, made from scratch with responsibly sourced ingredients from local farms. By using fresh ingredients such as sustainable seafood, grass-fed beef, free-range chickens, and vegetarian options.  Chef Chicas creates a seasonally inspired menu, full of unique and flavorful dishes.
Chef Jorge Chicas has a stream of culinary accomplishments, including his long tenure and leadership with ThinkFoodGroup by José Andres. Chef Chicas worked as Executive Chef at the four-star rated Bazaar in Beverly Hills, CA and Zaytinya in Washington, DC. Under his guidance, both restaurants were nominated for "Restaurant of the Year" by James Beard.
In recent years, the Washington DC area has been home to Chef Chicas, during which he has expanded his culinary expertise. Chicas has worked at the Navy Yards’ Thompson Hotel as Executive Chef, Hummingbird Bar & Kitchen in Old Town Alexandria with Chef Cathal Armstrong, Red Owl Tavern at the Hotel Monaco in Old City Philadelphia, and BLT Steak.
Chicas attributes his knowledge to working with other top chefs, traveling to different parts of the world, and experiencing different cuisines. Most significant, however, was his home life, which revolved around delicious food.
Chef Chicas was born in El Salvador and moved with his family to the D.C. metropolitan area as a child. Chicas accredits his grandmother for sparking his initial culinary verve, by introducing him to a myriad of flavors and indulging his curiosity for all things culinary.