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Executive Chef of 1789 Restaurant
In June 2008, Clyde's Restaurant Group's Executive Vice President Tom Meyer announced the appointment of 24-year-old Daniel Giusti as executive chef of the historic 1789 Restaurant making him one of the youngest top tier chefs in the nation's capital. Less than one year later Giusti was nominated for Rising Culinary Star by the Restaurant Association of Metropolitan Washington. Then in March 2010, he was nominated by the Restaurant Association for the coveted award, Chef of the Year. Giusti was also named by Gayot as one of the top five rising chefs in the United States.
No stranger to Clyde's Restaurant Group, Giusti honed his culinary skills at some of Clyde's Restaurant Group's most notable restaurants, including the original Clyde's of Georgetown where he began his culinary career at age 15 as a prep cook. In his current role, Giusti continues the creative approach of 1789 Restaurant's concept, which combines simple, traditional cooking methods, highlighting the flavors and integrity of the region's best ingredients. His tasting menus showcase seasonal great finds, and he shares recipes with patrons in his cooking classes at 1789 which are based on the ingredients of the month.
Prior to joining 1789 Restaurant, Chef Giusti worked as chef de partie at Restaurant Guy Savoy from August 2007 to May 2008. The very popular French restaurant, situated in Las Vegas's Caesars Palace, earned recognition as one of the country's top new restaurants by both Esquire and Travel & Leisure magazine in 2006. Prior to this position, he served as sous chef under former 1789 Restaurant Chef Nathan Beauchamp from January 2007 to August 2007. His culinary career also includes experience in some of Washington's elite kitchens including the historic Old Ebbitt Grill and Clyde's of Gallery Place, as well as in Italy at the Michelin one-star Ristorante Pinocchio in Piedmont under Chef Piero Berinotti.
A native of New Jersey, Chef Giusti earned a culinary degree from the Culinary Institute of America in 2004, and conducted an externship under critically acclaimed chef Charlie Palmer at Aureole in New York. From April to August 2004, Giusti also spent time in Jesi, Italy, where he took additional culinary classes with a Slow Food program to become a master of regional Italian cooking and further his involvement with the Slow Food movement.
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