American Guest House Hires Two Professional Cooks

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WASHINGTON - May 28, 2014 - PRLog -- By Lucia Rosan

May 10, 2014

Washington, DC –American Guest House has announced the addition of two professional cooks to their regular staff. Marcos and Kevin have culinary backgrounds from Atlanta and Washington D.C., respectively. Guests can expect gourmet breakfast specials with a wide variety of options, including accommodations for guests with dietary restrictions.

Kevin and Marcos

Marcos came to D.C. from Atlanta, Georgia, where he worked as a cook at Rathbun’s, Barcelona, and 97 Estoria. He is inspired by simple, regional cuisine – primarily Mexican, southern, Spanish, and American – and loves to recreate the experience one might have in an unassuming restaurant in these regions. On the weekends, one can expect inspired breakfasts such as cheese grits and soft-scrambled eggs, biscuits and gravy with house-made biscuits, huevos rancheros, ramp crepes with ham, asparagus, and béarnaise, and French omelets.

Kevin, born in Buffalo, NY, graduated from the International Culinary Schools at the Art Institute of Washington, where he worked for Chef Robert Wiedmaier at Wildwood Kitchen and Mussel Bar Bethesda. In the evenings Kevin works at The Ritz Carlton in Pentagon City. Every weekday, Kevin displays his creative flair with breakfasts such as lemon ricotta pancakes with orange butter sauce, sautéed shrimp with honey rosemary polenta, baked French toast with buttermilk caramel sauce, quiche Lorain, ham, egg and cheese croissant with a roasted pear and mango chutney sauce, vanilla scones paired with honey yogurt and homemade cinnamon granola. These dishes highlight the American Guest House’s standard for excellence.

The Ingredients

The owners, Lucia and Claudio Rosan, provide the cooks with a fresh selection of seasonal and locally grown produce, baking ingredients, and vegetables. Breakfast specials and pastries are all made from scratch every morning.

The Breakfast Experience

As a visitor at American Guest House, one will find breakfast staples that complement mealtime specials. Among these are fiber cereal, whole wheat toast with jelly, probiotic yogurt, homemade blueberry muffins, Brazilian coffee, orange juice, and milk. If a lodger is gluten-, soy-, or milk-intolerant, either Kevin or Marcos will prepare a plate according to their needs. Indeed, the American Guest House believes that their dining room table is the cornerstone of their home-away-from-home philosophy.


To learn more about American Guest House, please contact:

Lucia Rosan

2005 Columbia Rd, NW

Washington, DC 20009-1310

(202) 588-1180 (

American Guest House
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