The Blue Ridge Restaurant Group (BRRG) is pleased to announce the recent appointment of Michael Wagner as its new corporate chef overseeing menu development and culinary operations!
Chef Michael Wagner, a native of New York, is professionally trained in the Culinary Arts from the prestigious Culinary Institute of America in Hyde Park. Chef Wagner has garnered national recognition for his use of bold flavors, artistic presentations and the infusion of fresh, high quality ingredients to create American dishes with international influences. With over 20 years of experience working in multiple facets of the fine dining and culinary industry, he is highly regarded as an exceptionally well-rounded leader in the kitchen. Throughout his career, he has worked for numerous celebrities as a private chef, has appeared on national food shows and has been featured in numerous regional and national publications.
“Chef Wagner’s culinary style is a perfect fit for BRRG’s American Cuisine restaurants,” says David Jones, Managing Partner of BRRG. “Chef Wagner’s quality and integrity in the culinary arts will further enhance our restaurants scratch kitchen concept,” says Jones. “Our restaurants serve a bold take on classic American favorites, and we are delighted to have one of the nation’s finest, award-winning American cuisine chefs as a member of BRRG’s executive team.”
Prior to joining BRRG, Wagner most recently served as the executive chef at Café Fiorello in New York City, where he oversaw all aspects of kitchen production and menu design. In addition, Chef Wagner has played a significant role in Florida’s evolving food scene. In 2007 he opened the award winning, nationally acclaimed Lola’s on Harrison Restaurant in Hollywood, FL. “Culinary planning, design and execution is my labor of love,” said Chef Wagner. “I am looking forward to sharing my knowledge and skills with the BRRG team and the communities we serve. I am excited to bring my personal flair on American cuisine to the Washington, DC region.”