Capella Washington D.C., Georgetown is pleased to announce the appointment of new Food & Beverage Director, Steve Fowler, to their highly-acclaimed culinary team.
Fowler brings a fresh approach to the position with a focus on creating dynamic seasonal dining experiences, after having helmed many of the capital city’s top restaurants. Fowler will be guiding an impressively stacked and critically acclaimed roster starring James Beard award-winning Executive Chef Frank Ruta, RAMMY award-winning Pastry Chef Aggie Chin, Master Sommelier Keith Goldston and Head Bartender Angel Cervantes. In addition, he will be working closely with the culinary team on creating innovative menus that incorporate the freshest local ingredients.
“Steve joins Capella’s culinary team with an impressive background in hospitality and restaurant management. We believe that Steve’s perspective and high-quality experience will further define Capella as one of the top dining establishments in the DC area,” said Marco Bustamante, Capella Washington D.C.’s General Manager.
Before joining Capella, Fowler worked as the Director of Operations for the Neighborhood Restaurant Group where he oversaw nine restaurants and led the renovation and opening of Iron Gate, headed by James Beard nominated Chef Anthony Chittum. Fowler also held managerial roles at Bryan Voltaggio Restaurants and Jose Andres’ ThinkFoodGroup as Area Manager and General Manager, respectively.
Fowler graduated from the University of Dayton with a Bachelor’s Degree in Sociology. Later, he went on to receive a Wine and Spirits Educational Trust Advanced Level, Court of Master Sommelier Certificate Level, BarSmarts Advanced Certificate and Cicerone Certification. When Fowler isn’t at Capella, you’ll find him spending time with his wife and kids.