Bertrand Chemel
Executive Chef

Chef Chemel, a native of the Auvergne region of France, embarked on his culinary studies by working in some of the finest kitchens throughout France, London, and New York. Most recently, Chemel served as the Chef de Cuisine of Café Boulud, Daniel Boulud’s' celebrated eatery on Manhattan’s Upper East Side in New York City. It was there that he recently received a three-star review from Frank Bruni at the New York Times. Chemel worked for Boulud for six years; he started as a line cook before his promotion to Sous-Chef at Daniel and then Chef de Cuisine at Café Boulud. Chemel also spent two years at Cello, working under Chef Laurent Tourondel.

Chemel trained in several renowned kitchens prior to moving to the United States. Under the guidance of his mentor, Chef Michel Gaudin, Chemel had the opportunity to work in Megève, France, the gourmet capital of the Alps, at the chef’s fine dining institution Restaurant Michel Gaudin. Thanks to Gaudin, Chemel also spent time at Geneva's elegant Hotel du Rhône, where Gaudin sent all of his great chefs for training. Chemel has also worked at Bastide St Antoine in the southern French town of Grasse, and at the Savoy Hotel in London.

John Leinhardt
Director of Operations

John Leinhardt, formerly of Noble House and The Inn at Little Washington, serves as Director of Operations for 2941 Restaurant.  In this role, Mr. Leinhardt is responsible for managing all aspects of 2941’s front of the house customer experience including reservations, service and client satisfaction. 

Previously, Mr. Leinhardt served as Director of Restaurant Concepts for Noble House Hotels and Resorts where he was responsible for all food and beverage operations, including restaurant concepts, management of personnel and financial operations for the Noble House collection. Prior to joining Noble House, he was the General Manager at The Inn at Little Washington, the famed Relais & Châteaux country retreat in Virginia. Prior to his time at The Inn at Little Washington, Leinhardt worked with a restaurant consulting company as vice president of hospitality concepts, and served as food and beverage director at the InterContinental Hotel in Los Angeles and the Registry Hotel, also in Los Angeles. Leinhardt was born in Manchester, England and graduated from Manchester University, with a degree in business studies.

If you have a question or comment about your dining experience at 2941, please e-mail: john.leinhardt@2941.com

Rachid LaKroune
Maitre D’

A native of Casablanca, Morocco, Rachid has been working in the US restaurant industry for over 9 years and has been an integral part of the 2941 team since the day we opened.

As Maitre D’, Rachid is devoted to accommodating our guests and providing a first class dining experience.

If you have a question for Rachid or have a dining suggestion please e-mail Rachid.Lakroune@2941.com.

Stefano Cappelli
Sommelier

Stafano Cappelli received his Sommelier Diploma from the International Sommelier Guild in Arlington, Virginia and most recently served as the Beverage Manager and Wine Director at The Palm restaurant in Washington, DC.

Cappelli’s impressive resume also includes sommelier positions at Café Milano and Filomena Restaurant, both located in the nation’s capital, and XO Wine Bar and Retail in his hometown of Florence, Italy. Cappelli is fluent in Italian, English and French and is currently working on mastering his next romance language: Spanish.

If you have a question for Stefano or an inquiry about wine, please e-mail Stefano.Cappelli@2941.com.

Anthony Chavez
Pastry Chef

A California native, Chef Chavez has spent the past ten years perfecting his skills in pastry art at several prominent dessert destinations including Dean and Deluca,The Ritz-Carlton Hotel Chicago, and most recently at Sofitel Chicago Water Tower, where he served as Executive Pastry Chef.

In addition to many years of classical pastry training at some of the finest cooking institutes in the United States, Chef Chavez also has extensive training in sugar art, baking, cakes, and tarts.

Chef Chavez welcomes any feedback or questions at Anthony.Chavez@2941.com.