RESTON: Red's Table Appoints Kevin Ettenson As Executive Chef
Chef Ettenson has always had a passion for the culinary arts. As a boy, he cooked with his father. “I have fond memories of rummaging through the pantry with my father to see what was on hand to cook with whatever we found,” says Ettenson. While attending Oakton High School, Kevin took two elective courses in culinary arts. It was here that an instructor noticed that Kevin had a talent for cooking and strongly suggested he attend culinary school.
In 2007, Kevin Ettenson began working as a server at Clyde’s of Reston. This was Ettenson’s first stint in the restaurant industry. He later worked for two years as a server at Coastal Flats under the Great American Restaurants umbrella, from 2009 to 2011. In 2012, he began working part-time as a bartender and brewer’s assistant at Mad Fox Brewing Company in Falls Church, Virginia. Over the next nine months, he acquired knowledge of various beer types, food pairings, and the brewing process, and in November 2012, he was promoted to line cook under the direction of Chef Andrew Dixon. Over the next eight months Ettenson rose through the ranks at Mad Fox Brewing Company before being promoted to junior sous chef.
In July 2014, Ettenson accepted a position as sous chef at Arcuri restaurant in Washington, DC. It was here that he learned to create traditional Italian dishes from scratch including handmade pastas, and ragù. Then in July 2015, Ettenson was tapped to serve as executive sous chef at Sonoma Restaurant and Wine Bar and Stanton & Greene. Then in May 2016, he went back to work for his mentor, Chef Andrew Dixon, at the Doubletree Hotel by Hilton in Crystal City, Virginia, serving as senior sous chef. He was also heavily involved in the development of Skydome Lounge. After exploring a career as a corporate chef, Kevin decided to return to restaurants. In April 2017, he accepted a position as executive chef of Red's Table.
Red’s Table is located at
11150 South Lakes Drive, Reston, Virginia 20191.