Chef Quang Duong has worked at some of the world’s most well-known restaurants including Le Louis XV in Monte Carlo, along side Alain Ducasse. Since arriving in the D.C. area, Duong has worked at Citronelle and several area hotels. In 2007, he took the helm at the The Ritz-Carlton Georgetown. Today, we turn the tables and grill the chef.
What’s in your fridge or freezer that would surprise people?
Lobe Hudson Valley Foie Gras, Whole Fresh Rabbit, Black Truffle Paste.
Last meal you cooked for yourself?
Last meal on earth?
Pho - Vietnamese beef noodle soup – and butter croissants.
Which six people — alive or dead — would you choose to attend your ultimate dinner party? What would you serve?
My wife, my daughter, Mom, my mentor Alain Ducasse , Michel Richard and Paul Bocuse. I will serve roast leg of lamb, charcuterie, artisan cheese, roast potatoes, French baguette, Boston lettuce.
What non-food-related things do you do for fun?
Enjoy with family and friends from my wine cellar collection, Insignia, lmaviva, Don Melchor, Grand Dame.
If you could go anywhere on vacation, where would you go?
Switzerland, Cote D Azur, Monte Carlo.
What’s on your DVR?
I don’t own one.