Brabo Atlantic Swordfish

Hats Off to a
Chef Extraordinaire

Cooking up something great

Meet the Chef de Cuisine, Harper McClure

Chef Harper McClure of Brabo by Robert Wiedmaier

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Harper McClure’s esteemed career has so far taken him from a New York farm to Washington DC's Vidalia, Atlanta’s Bacchanali, and even a stint on Iron Chef America. As executive sous chef at Marcel’s, McClure honed his European-inspired style, leaving briefly to open The Federalist before landing at Brabo, Kimpton Lorien Hotel & Spa’s one-of-a-kind Alexandria restaurant.

McClure has gained loyal fans - the Restaurant Association of Metropolitan Washington recently nominated him as a “Rising Culinary Star of the Year,” and we couldn’t be more proud. Get to know the chef a bit better, in his own words.