Blackwall Hitch, the newest Eastport eatery has recently brought on two new chefs with impressive credentials to insure that the menu is fresh, exciting, and ever changing.
Chef Michael Wagner
The culinary team at Blackwall Hitch is led by Chef Michael Wagner who comes to Blackwall Hitch with an impressive pedigree. Chef Wagner was professionally trained at the prestigious Culinary Institute of America. Working in both the restaurant industry, as well as for elite and high profile clients privately, his experience comes from exposure to multiple facets of fine dining and the culinary arts. He is a well-rounded leader in the kitchen and has an innate talent to design and execute innovative award winning cuisine, while implementing a personal flair for taste and balance that leaves a lasting impression. Chef Wagner is the Corporate Chef for Blackwall Hitch and he will be based out of our Alexandria location which will be opening in early June 2015.
Chef Zachary Pope
Chef Pope comes to Blackwall Hitch from his own successful catering business and brings a wealth of knowledge in classical cuisine. While in college studying pre-med, Chef Pope took a job as a waiter and learned of his love for the kitchen. It did not take long for him to realize his dream and enrolled in the Baltimore International Culinary College where he excelled. Over the years, he has gained valuable experience in the kitchen at Georgetown Station, Bridgadoon, Matters of Taste Catering and Restaurant Vidalia to name a few. Chef Zachary Pope brings years of training in classical cuisine to Blackwall Hitch. Generally, the classical method of food preparation employs the practice of using nothing but the finest ingredients, equipment and talent. Its hallmark is a thorough understanding of ingredients, flavor, texture and interaction. Classical cuisine is as much about food as how to prepare the food. Chef Pope will be based out of our Annapolis location.