Chef Robert Weland, a celebrated culinary talent, has taken the helm as the Executive Chef at YOTEL Washington DC, where he oversees the innovative food and beverage concepts at award-winning Art and Soul and Deck 11. With a career that spans over two decades, Chef Weland has become renowned for his dedication to seasonal ingredients, farm-to-table practices, and a deep-rooted passion for sustainable cooking. His approach to the kitchen reflects his commitment to crafting dishes that are both visually stunning and flavorfully balanced, earning him accolades in some of the nation’s most prestigious culinary circles.
Before joining YOTEL Washington DC, Chef Weland trained in France and New York before moving to Washington, DC where he made a significant impact on the dining scene through his work at notable establishments such as Poste Moderne Brasserie in Kimpton’s Hotel Monaco. He further solidified his reputation with the opening of his own restaurant, Garrison, on Capitol Hill. At Garrison, Chef Weland’s dedication to locally sourced ingredients and innovative menu development came to full fruition, as he crafted dishes that were a true testament to his farm-to-table philosophy.
At YOTEL Washington DC, Chef Weland brings his visionary leadership and expertise to Art and Soul and Deck 11, where he continues to push the boundaries of contemporary cooking. His menus are a celebration of the rich, diverse flavors of the region, presented with an artistic flair that resonates with both locals and visitors alike. Under his guidance, these dining venues have become synonymous with exceptional quality and creativity, solidifying Chef Weland’s reputation as a culinary force in the nation’s capital.
Chef Weland received a Restaurant Association Metropolitan Washington RAMMY Award for Best Upscale Casual Restaurant of the Year in 2008 and was again nominated for the same award in 2013. He has also been recognized for his commitment to sustainability and environmental responsibility and is a recipient of the Mayor’s Environmental Excellence Award and the Washingtonian Magazine’s Green Award. Chef Weland has appeared regularly in Washingtonian Magazine’s 100 Best Restaurants Issue as well as in the Washington Post and other major news publications.
The article New Executive Chef Robert Weland to freshen up F+B at YOTEL Washington DC first appeared in TravelDailyNews International.
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