Centrolina
- When
- April 27, 2025
- Where
-
Centrolina
974 Palmer Alley, NW
Washington, DC
Authentic, regional Italian cooking and seasonal availability is the inspiration for Chef Amy Brandwein’s menu at Centrolina. The Osteria features a frequently-rotating menu, comprised of traditional Italian categories such as antipasti, pasta, a lenga (from the terracotta-clad wood oven), contorni and dolce. For this 90/90 dinner, Centrolina will offer special sit down dinner.
Highlights
- Enjoy a special four-course dinner from Chef Amy Brandwein, Chef Mary Mendoza and other celebrated DC chefs
- Amy Brandwein is a 2025 Semifinalist for James Beard Foundation Outstanding Chef and a six-time nominee for James Beard Foundation Best Chef Mid-Atlantic. She was also the winner for The Restaurant Association of Metropolitan Washington’s ”Chef of the Year” in 2018
- Centrolina was recognized as #3 in the 2024 The Washington Post’s Fall Dining Guide; 2025 Washingtonian Very Best List, and 2024 Condé Nast Traveler “20 Best Restaurants in Washington, DC”
Details
- Cocktails and Canapés at 6:30 pm, followed by a seated dinner at 7:30 pm
- Upscale casual
- For more details, please visit Centrolina
- Thanks to the generosity of the participating event host, a portion of the evening's proceeds will be donated to the Jacques Pépin Foundation to support our mission of expanding access to culinary education. We deeply appreciate your generous support.
- Jacques Pépin proudly supports our 90/90 Celebrations. While he can't be present at all of them, we invite you to check our website for details on the events where he will joining in celebration.
- For more information, contact Centrolina
Event Host
Amy Brandwein
Chef/owner, Centrolina and Piccolina da Centrolina
Amy Brandwein is the Chef and Owner of Centrolina and Piccolina da Centrolina in Washington, DC. Brandwein shows Washingtonians the versatility, grace, and overall delicacy of Italian cuisine. The seven-time James Beard Award nominee believes food should taste as good as in Italy, plated with pose, and viewed through the seasonal lens of the Mid-Atlantic.
With a dedication to responsibly and locally sourced ingredients, Brandwein became an early partner with DC Urban Greens, a nonprofit urban farm located in Ward 7 and 8, that provides fresh and affordable produce to the local community—Centrolina and Piccolina are DC Urban Green’s only wholesale client.
An advocate for charities that support healthy eating and ending hunger, Brandwein is also an active supporter of World Central Kitchen, DC Central Kitchen, Martha’s Table, and So Others Might Eat. She is a longtime member of Les Dames d’Escoffier, James Beard Foundation Women’s Entrepreneurial Leadership Program, Regarding Her, and a mentor at The LEE Initiative.
Guest Chefs
Cedric Maupillier
Executive chef, Barbouzard
Chef Cedric Maupillier began his culinary career at just 15 in Toulon, France, with early roles at Levilly Bakery and Café de Paris in Monte Carlo. He earned a BA in Restaurant & Hotel Management before gaining international experience in England under Julian Clauss-Ehlers and in Michelin-starred kitchens. Back in France, he honed his craft at the 3-star La Côte St. Jacques and 1-star Du Pralon.
In 2002, Maupillier moved to the U.S., joining the Ritz Carlton’s Maestro under Fabio Trabocchi, then worked closely with Michel Richard at Citronelle and later helmed the kitchen at Central, a James Beard Award-winning restaurant. He opened Mintwood Place in 2011, earning multiple accolades including RAMMY Awards and James Beard semifinalist honors.
In 2015, he launched Convivial, acclaimed for its French bistro fare. This summer, Maupillier will helm the kitchen as Executive Chef of Barbouzard, a highly-anticipated French-Mediterranean concept opening soon in Washington, D.C.
Chris Morgan
Co-executive chef/co-owner, Joon, Yasmine, Little Chicken
Michelin-starred, James Beard semifinalist Chef Chris Morgan is co-executive chef and co-owner of award-winning restaurants Joon, Yasmine, and Little Chicken.
Chef Chris first fell in love with food from the Middle East and Iran as a kid growing up in Northern Virginia, where there was a large community of people from that region. While his culinary career has taken him across America, he always knew he wanted to return to the DC and is thrilled to be a part of such a dynamic, vibrant community of chefs and restaurateurs.
He began his cooking career in San Francisco, where he worked at Zuni cafe under the late Judy Rogers. Next, he helped open Company with his mentor, Karen Hoffman, starting as a lead line cook and worked his way up to sous chef. From there, he went to work for Chef Melissa Perfit at Hard Water, part of the Slanted Door Restaurant Group. His next stop was DC, becoming the executive sous chef alongside Chef Ed Witt at The Partisan and then joining The Dabney as sous chef, where he worked under the tutelage of award-winning chef, Jeremiah Langhorne. He then worked under Chef Nathan Anda as a chef for the Red Apron Group, helping him manage all of his properties and work on food research and menu development before becoming Co-Executive Chef at Compass Rose and Maydan in June 2017. Morgan is also the co-owner and co-executive chef at Yasmine, Little Chicken, and Joon (named one of the Best Restaurants in America by The New York Times and one of Washingtonian’s 100 Very Best restaurants).
Joan Nathan
Cookbook author
Joan Nathan, the “Jewish Julia Child,” has authored thirteen cookbooks, including her latest, My Life in Recipes: Food, Family, and Memories. King Solomon’s Table won the 2018 IACP International Cookbook of the Year, while her classic Jewish Cooking in America claimed both the James Beard and IACP/Julia Child awards. A regular contributor to The New York Times, Nathan was included in the 2022 Forward 125 of influential American Jews.
Her numerous honors include the James Beard Foundation’s Who’s Who in American Food and Beverage, the Silver Spoon Award from Food Arts, and Grande Dame status from Les Dames d’Escoffier — joining Julia Child and Alice Waters.
