Chef Bios

Read about the local chefs that are doing demonstrations…

Stay tuned for more information about the amazing chefs that will be performing demonstrations

Chef David Ludwig, Assistant Director, CEPC, CHE
Saturday @ 12pm

Chef David Ludwig, CEPC, CHE, began his career as a pizza maker at the age of 16. After DaveCompetitionAug2014attending the Academy of Culinary Arts, he spent 4 years working for a French Boulanger, Michel Gras, at La Patisserie, a French Bakery in Cape May, New Jersey. David spent the next five years in various positions, including pastry cook at the Trellis Restaurant, and executive pastry chef for the College of William and Mary, in Williamsburg, Virginia. David then accepted a position at the Five-Star, Five-Diamond Jefferson Hotel in Richmond, VA. While there, he completed several courses at the Culinary Institute of America, both in Hyde Park, NY and Greystone, CA. After moving to Maryland, David helped re-open the Reynold’s Tavern in Annapolis as chef for their English Tea Room. During this time, he began working as an adjunct instructor for the Hospitality, Culinary Arts and Tourism Institute. He has taught full-time as an Instructional Specialist since 2005 and is adviser to the HCAT Chef’s Club. David is a member of the American Culinary Federation, and he is a Certified Executive Pastry Chef.

Chef Clifton G. Hoffler
Saturday @ 4pm
Sunday @ 4pm
chef cliftonChef Clifton is a retired army war veteran who has earned dual Advanced Associates Degrees as a certified culinary and pastry Chef from Stratford University. He began his culinary career in 2014 by attending Healthy Cooking Bootcamp classes with the Wounded Warriors Project in Washington, DC. He has also attended the Culinary Institute of America as well as other local cooking venues.

Chef Clifton has competed in local and national competitions. Some of his accolades include placing first at the Baltimore Green Works’ 8th annual Ecoball receiving the People’s Choice Award and coming in second place at both the 2016 and 2017 National Capital Barbecue Team Battles’ Military Division. He has also been featured on the Baltimore Fox 45 News morning cooking segment.

Chef Clifton’s future goal is to open his own farm-to-table café, create a non-profit organization that would feed homeless veterans, and teach inner city youth the benefits of healthy cooking. He believes that we need to return to healthy eating through the knowledge of growing our own sustainable food sources.

Chef Bill Moore of the Grill at Flower Hill
Saturday @ 6pm

Chef Jeff Eng of Clyde’s
Sunday @ 12pm

50th Annual Maryland Seafood Festival at Sandy Point State Park in Annapolis, Maryland on 9/9/2017. (Photo by Michael McSweeney).

50th Annual Maryland Seafood Festival at Sandy Point State Park in Annapolis, Maryland on 9/9/2017. (Photo by Michael McSweeney).

Chef Jeffery Eng’s professional background is as flavorful as his cooking. The former deli owner and one time architecture student eventually found his home in the kitchen more than 20 years ago. A L’Academie de Cuisine graduate, Eng turned an externship into an Executive Sous Chef position at Clyde’s Restaurant Group’s fine dining restaurant 1789 where he worked under three different Executive Chefs,Mike Patton, John Wabeck and Ris Lacoste for six years. He was promoted to Executive Chef at Clyde’s of Georgetown where he was faced with the challenge of keeping a menu fresh and seasonal in a competitive industry while maintaining the integrity of a Washington institution.

In September, 2006 was appointed the Executive Chef for the company’s flagship restaurant Tower Oaks Lodge located in Rockville, Maryland. Pairing Asian flavors with American classics and using French technique, Eng focuses on fresh, seasonal ingredients and innovative ideas. His creativity and commitment to providing great food and value can be seen in every dish that leaves his kitchen and his vibrant personality and professionalism inspire those around him. Under Eng’s leadership, Tower Oaks Lodge has been recognized for Best Bar of the Year, Pastry Chef of the Year, and Chef of the Year by the Restaurant Association of Maryland.

Most recently, Eng was crowned the Ommegang Brewery HOPCHEF Champion for the Washington DC region and went on to compete in the HOPCHEF Finals in Cooperstown NY. In 2013, Eng faced off against area chefs again in the HOPCHEF competition and walked away with the People’s Choice Award. You also may have seen him on Food Network on such shows as Rachel Ray’s $40 a Day,Chopped and Chopped Redemption. Eng participates in annual events and demonstrations in his community such as theMontgomery Village Seniors,Peerless Rockville, Rockville Uncorked and The Rockville Farmer’s Market.

Chef Patrick Fanning of The High Spot Gastropub
Sunday @ 2pm

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