Answers from Our Experts (1)
Executive chef Rodney Scruggs's food philosophy is "keep it simple" at Occidental Grill & Seafood, the steak and seafood restaurant next to the Forbes Travel Guide recommended Willard InterContinental. Scruggs started his culinary career as a line cook at the Occidental when he was just 18, and stayed until 1993, having worked his way up to executive sous chef. He then worked at restaurants around the Washington area and Maryland's Eastern Shore, and as a private chef for the president of American University.
Working in different venues around the Eastern Seaboard, which has an abundance of wonderful local seafood and farms growing a variety of produce, has informed Scruggs’ devotion to using the best local and seasonal ingredients at Occidental Grill & Seafood.