Chef Michael Mina is pleased to introduce the appointment of John Critchley as Executive Chef of BOURBON STEAK in Washington DC. A native of coastal Massachusetts, John started his career as a dishwasher and prep cook at the Red Lion Inn at the age of 14. Since then he has cultivated a distinguished culinary career with a favored flair for sustainable seafood and handmade pasta dishes.
In 2008, Chef Critchley served as the opening chef of Miami’s Area 31, which was recognized by Esquire Magazine as one of the “Best New Restaurants” of 2009. He later relocated to DC, taking on the role of Executive Chef at Urbana Restaurant and Wine Bar. His dedication to local sourcing and sustainability led to Urbana receiving the 2012 Mayor’s Award for Sustainability. That same year, he was awarded top honors at the DC leg of the American Lamb Jam tour. With his already deep involvement in the Mid-Atlantic’s local grower network, Chef Critchley aims to blend his farmer resources with the produce from BOURBON STEAK’s own chef garden to showcase fresh, sustainable ingredients as part of his ever-widening culinary palate.
“I’m very excited for John to join the team at BOURBON STEAK. We have very similar paths in this industry. I’ve followed him and have been very intrigued with him because of our shared philosophies and background. His commitment to local sourcing, sustainable farming practices and quality ingredients is truly admirable, and embodies the values I look for in a chef,” says Mina. “His thoughtfulness and creativity will enable BOURBON STEAK to have continued success as one of the premier modern American steakhouses in Washington DC.”
Mark Politzer, General Manager, BOURBON STEAK
In July 2008, internationally acclaimed chef and restaurateur Michael Mina appointed Mark Politzer as
the general manager of the new BOURBON STEAK restaurant at the exclusive Four Seasons Hotel in
Washington, DC. Politzer brings a wealth of fine dining experience to BOURBON STEAK and was previously
the restaurant manager of the award-winning CityZen at the Mandarin Oriental, Washington DC, a position
he held since 2004.
A graduate of the Florida International University in Miami with a Bachelor of Science degree
in hospitality management, Mark Politzer began his restaurant career in the Sunshine State working at
the Hyatt Hotel Pier 66 in Fort Lauderdale and the Boca West Country Club in Boca Raton. Then in 1999
he relocated for five months to France to study and train at the renowned Relais & Châteaux de
la Chèvre d'Or and Les Palaces De La CÔte D'Azur, before joining the Mandarin Oriental
Hotel San Francisco as the assistant restaurant manager of Silks.
In 2002, the Mandarin Oriental Hotel, Hyde Park in London, England tapped Politzer to be the
restaurant manager of the notable, one-Michelin-star restaurant, Foliage and in 2004 he was offered
the opportunity to move to the nation's capital for the restaurant management opportunity at the
new CityZen. In his new role at BOURBON STEAK, Politzer is responsible for the restaurant's
daily operations, staffing, training, exceptional service standards, and special events.
BOURBON STEAK is located at the Four Seasons Hotel, 2800 Pennsylvania Avenue, NW.
BOURBON STEAK wins 2012 RAMMY for Fine Dining Restaurant of the Year
BOURBON STEAK, under Executive Chef Adam Sobel, is honored to have won the 2012 RAMMY for Fine Dining Restaurant of the Year. Held June 24th at the Marriott Wardman Park, the RAMMY awards gala and fundraiser recognized the vibrant DC area restaurant industry with a grand dinner reception and festive night of celebration. BOURBON STEAK is thrilled to be listed among the top restaurants in DC, and wishes to congratulate all RAMMY award winners in the DC restaurant community.
Our team welcomes you to join us this season to discover the culinary delights of BOURBON STEAK. Enjoy a fresh summer cocktail while relaxing in our outdoor lounge. View our latest menus, where guests can look forward to a mouthwatering dining experience that focuses on the finest meats and freshest seafood available, all accented by rich seasonal ingredients.