Meet the Chef de Cuisine, Harper McClure
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 by Robert Wiedmaier, the 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.