Ris Lacoste

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Ris Lacoste
Born New Bedford, Massachusetts

University of Rochester in New York University of California at Berkeley

Anne Willan's La Varenne Écôle de Cuisine

Doris (Ris) Lacoste is a chef in Washington D.C.

Lacoste studied at Anne Willan's La Varenne Ecole de Cuisine in Paris. On her return to her native New England, she joined Chef Bob Kinkead at the Harvest Restaurant in Cambridge, MA - Harvard Square. After that, Lacoste assisted Kinkead with opening 21 Federal in Nantucket and later in D.C. In 1992, they were named Restaurateurs of the Year by Washingtonian magazine. In 1993, Lacoste opened the Kinkead's - An American Brasserie- which has become a D.C. dining institution.

In 1995, Lacoste became Executive Chef for Georgetown's 1789. During her time as Executive Chef, she earned the title of "Chef of the Year" and 1789 received the honor of "Restaurant of the Year" by The Capital Restaurant & Hospitality Awards. 1789 was recognized as one of the nation's finest restaurants under Lacoste. Her innovative, regional American cuisine earned her awards from The Washington Post and Wine Spectator magazine, as well as recognition by the James Beard Foundation. In 2002, a dinner she created in celebration of Julia Child's 90th birthday was filmed and became a top-rated documentary on Washington's public television outlet, WETA in the summer of 2004.

Lacoste left 1789 at the end of 2005 and opened ris in December 2009. She has publicly stated her desire to fashion the food and the atmosphere of her new restaurant around her personality, which she describes as warm and unpretentious. She has stated her intention to make the restaurant rustic, affordable, and full of heart.

Lacoste is also very active in the community, participating in annual fundraising efforts for the Ovarian Cancer National Alliance, St. Jude Children's Research Hospital, and D.C. Central Kitchen, to name a few. She sits on the board of the Restaurant Association of Metropolitan Washington and is a trustee for the non-profit organization Hospitality High School of Washington D.C. Lacoste is also a regular contributor to Fine Cooking magazine and Food Service Monthly.


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