Answers from Our Experts (1)
Rodney Scruggs started his culinary career as a line cook at Occidental Grill & Seafood 20 years ago, and now serves as the executive chef at the steak and seafood restaurant. Scruggs was just 18 when he first came to the Occidental. He worked hard learning how work the different stations n the kitchen, staying 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.
Scruggs returned to the Occidental as executive chef in 2005, and imbued the restaurant with his food philosophy: "Keep it simple, Scruggs." His dishes stress simple, fresh, local and seasonal ingredients.