Isaac Saunders started his career at the Dupont Circle Farmer’s Market in Washington, D.C., where he processed and sold sustainable meat. His first experience with restaurant kitchens was helping to deliver heritage pigs to chefs in D.C. and New York. While attending culinary school at Johnson and Wales in Providence, R.I. he cooked in the distinguished kitchens of Jose Andres (Cafe Atlantico/minibar) and Jeff Buben (Vidalia). After finishing school, Isaac cooked at such notable restaurants as The Dorrance (Providence), L20 (Chicago), Blue Duck Tavern (D.C.), and birch (Providence). When working as a sous chef at Blue Duck Tavern, Isaac was a part of the team that earned the first Michelin star for the restaurant. He is interested in both modern fine dining and classic American cuisine, and is influenced deeply by his southern and Jewish heritage. You can find Isaac foraging for garlic mustard and wild persimmons, or enjoying his favorite Peruvian chicken in his hometown of Arlington, VA.