Saturday, November 19, 7:00 pm
Members and guests $150 plus tax
For reservations or more information, please call 202.347.0818.
City Club at Columbia Square
555 13th Street, NW
For the past eleven years, Walter Scheib was the executive chef of the most exclusive dining room in the country: the White House. The patrons? Nelson Mandela, Emperor Akihito, Jacques Chirac, Boris Yeltsin, and Lady Diana Spencer, among others. The reservation policy? Decidedly stringent—except for those lucky enough to be invited to a State Dinner. But fortunately for us common folk, Scheib will be bringing his nonpartisan nibbles to the masses on November 19, when the Celebrity Chef Tour visits the nation’s capital.
Scheib began his kitchen career at the Culinary Institute of America, from which he graduated with high honors in 1979. His first job was at the Capital Hilton in Washington, D.C., where he was promoted to executive chef within three years. Scheib next became the executive chef at the full-service Boca Raton Resort & Club in Florida. In 1990 Scheib was named executive chef at the prestigious Greenbrier resort in West Virginia. His comprehensive spa menu caught the attention of First Lady Hillary Clinton, who hired Scheib in April 1994. At the White House, Scheib concentrated on developing an American-focused repertoire, building menus around domestic produce, game, fish, and artisanal cheeses. Since vacating his post earlier in 2005, Scheib has launched his own company, called The American Chef, through which he offers team-building and recreational classes—such as “State Dinner Secrets” and “First Lady Luncheons”—that highlight his unique experience.
City Club chef Vincent Horville will be cooking alongside Scheib at this Celebrity Chef Tour dinner. Horville has been part of the on-call crew for the White House and Camp David since 1995, and has participated in almost every State Dinner during that time. Originally from Versailles, France, Horville held a number of posts at venerable institutions early in his career, including ones at the Noga Hilton in Geneva and the Dorchester Hotel in London, where he worked under Master Chef Anton Mosimann. Horville moved to the United States in 1988, settling in Washington, D.C., to head the catering division at the National Gallery of Art. He spent five years as the executive chef of the International Monetary Fund kitchen before taking on his current role at City Club of Washington.