Dennis Marron

Executive Chef,
Poste Modern Brasserie

Poste Modern Brasserie

C hef Marron joins Poste with years of extensive kitchen and restaurant management in hand. Most recently, he held the reigns as Executive Chef of two distinctly different concepts in Old Town Alexandria, The Grille, a fine dining French restaurant, and in Jackson 20, a casual, Southern-inspired American tavern.

Additionally, Marron is participating in the Kimpton "Behind the Apron" series, sharing ideas and inspirations about infusion cooking for the month of April. "To achieve a flavor combination that is better than that of each individual ingredient. It happens so many ways – for example, smoking, pickling, infusing alcohol for a cocktail," Marron says, "I like to infuse salts, sugars, vinegars, oils, vodka, bourbon, wine, beer..." Learn more about Marron's journey below, and hear from other Kimpton chefs with Behind the Apron.

  • Q: What Special Award/Recognition are you most proud of?
  • A: My former restaurant, The Grille at Morrison House, was named one of Northern Virginia Magazine's Top 50 Restaurants
  • Q: Who is your culinary mentor?
  • A: Jeff Buben of Bistro Bis
  • Q: What is your single favorite ingredient?
  • A: Pork
  • Q: Who would you most like to cook for?
  • A: My mom
  • Q: What is your favorite cookbook?
  • A: Larousse Gastronomique
  • Q: Name a career highlight.
  • A: Every day is a highlight
More from Chef Marron

More from Chef Marron

Marron's Pickled Shrimp Recipe

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