Macon Bistro & Larder, the Southern cooking and French bistro hybrid that opened on Connecticut Avenue last spring, has hired a new chef.
The restaurant announced Tuesday that Dan Singhofen will join the team as executive chef. Singhofen most recently worked as the chef de cuisine at the Blue Duck Tavern in Georgetown. Prior to that he was the owner and chef of Eola in Dupont Circle from 2009 until the restaurant closed in 2013.
Singhofen is from central Florida and was trained at the Culinary Institute of America in Hyde Park, New York. On Saturday, Macon Bistro & Larder unveiled Singhofen’s new menu, which stays true to the restaurant’s combination of Southern and French fusion cuisine, with dishes ranging from collard greens to fried quail.
Tony Brown, Macon Bistro’s owner, said Singhofen brings “real passion” for Southern cooking. “He’s also a demanding chef in all the right ways—developing excellence with our culinary team, sourcing the highest quality ingredients from local vendors, and creating delicious food with integrity,” Brown said in a statement. Brown served as executive chef as well as owner at the restaurant during the restaurant’s first year.
