Chef-driven: Local toques have a taste for custom wheels

Pulling into a restaurant parking lot these days can feel like arriving at a vintage car show or a motorcycle rally. Front-and-center parking spaces often showcase eye-catching, customized rides. These wheeled wonders don’t belong to VIP diners though. They’re how the chefs got to work.

Mike Isabella drives a pimped-out purple-and-black Honda Ruckus with chrome rims, an ostrich leather seat, racing tires and Graffiato logos emblazoned on it. Former BLT Steak executive chef Victor Albisu roars around in a restored black 1971 Mercedes 280SL convertible, while Cork Market chef Kristin Hutter favors an apple-red 1970 Volkswagen Karmann Ghia. Husband-wife team Kyle Bailey and Tiffany MacIsaac of Birch & Barley/ChurchKey prefer modern conveyances, so they each drive a MINI Cooper.

Motorcycles are particularly popular with toques. Cliff Wharton, executive chef at Matchbox in Chinatown, has a 2006 Harley Davidson Night Train. He hits the road regularly with a group of culinary colleagues known as Chefs on Bikes, which has included Brasserie Beck’s chef-owner Robert WiedmaierBayou Bakery’s chef-owner David GuasRogue 24’s chef-owner R.J. CooperOld Ebbitt Grill’s executive chef Robert McGowan, Passion Food Hospitality partner David Wizenberg and “whoever else wants to ride,” according to Wharton.

Finish reading this story on the Washington Post‘s All You Can Eat blog now.

Photo of Victor Albisu courtesy of Victor Albisu.

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