Meet the incredible people behind the unparalleled dining experience at 1789 Restaurant.
For press inquiries or additional questions, please contact us at 202.965.1789.
A graduate of Georgetown’s prestigious School of Foreign Service, Richard Kaufman joined Clyde’s Restaurant Group in 2007 as a bartender at the landmark Old Ebbitt Grill. He was promoted to a manager position at 1789 Restaurant and, in 2013, he became General Manager of both 1789 and The Tombs. Kaufman oversees 1789 Restaurant as a Certified Sommelier, trained and specialized in pairing complementary wines with the Chef's culinary creations. Kaufman says he has the best gig in town because he gets to run one of the best fine dining restaurants upstairs and one of the top college bars downstairs.
Following his passion in pastry to L’Academie de Cuisine in Gaithersburg, MD in 1999, David Collier began his career working through independent restaurants in Tyson’s Corner until becoming Corporate Pastry Chef of Kinkead’s Colvin Run Tavern. Collier relocated to Dallas, Texas in 2007, where he joined The Rosewood Mansion on Turtle Creek as Executive Pastry Chef. Moving back to his native Virginia, Collier took over the pastry program at the Ritz-Carlton Pentagon City, only to return once again to Dallas and open Spoon Bar and Kitchen as well as Knife Modern Steak with Chef John Tesar. In 2016, Chef Collier settled in DC and joined the team at 1789, delighting fine dining guests with his refined sweets.
Reservations & Private Party Manager
Interested in Joining the Staff?
We’re always looking for outstanding people who understand our approach and share our commitment to bring our customers an extraordinary experience. Our work environment is professional, as we seek to hire the most qualified people we can find. We treat our staff with honesty, fairness, and integrity, and we support their development; investing in our employees is crucial to the future success of the company. As a result, we enjoy a high retention rate. Our staff comes to work with enthusiasm and passion every day. At Clyde’s Restaurant Group, we believe in rewarding merit over seniority, so schedules are based on performance.