Meet the Poste Team
The secret to Poste's success is not an ingredient found on the menu - OK, maybe that's part of it - but it's also a one-of-a-kind management team that shows exemplary leadership both in and out of the kitchen. Meet Chef Dennis Marron and General Manager Chad Smith, the dynamic duo that keeps regulars coming back to our Penn Quarter restaurant again and again.
Dennis Marron - Executive Chef
Rare is the chef who loves sports as much as the fork, but that's just one quality that sets Executive Chef Dennis Marron apart from the pack. Living healthfully has always been one of Marron's passions, reflected both in his academic pursuits (for which he studied Physical Education in North Carolina) and ultimately in his role as Chef, through which he maintains a thriving organic garden and remains an avid runner, biker and hiker.
With a degree from the Culinary Institute of America, Marron has years of restaurant experience across the United States, including California (Scala's Bistro, Mecca and Indigo), Minneapolis (Craftsman Restaurant) and finally Washington, D.C. It was at Bistro Bis, under the guidance of chef and owner Jeff Bueben, where Marron perfected the kitchen skills that led to executive chef roles at award-winning Kimpton restaurants - first The Grille at Morrison House and then its sister restaurant, Jackson 20. In both positions, Marron made a name for himself through work ethic, talent and creativity, which included the introduction of monthly pig roasts, an extensive canned beer programs and a demonstrated commitment to the community through Potomac River cleanups and oyster re-harvesting programs.
Today, Poste's head toque lives with his wife Dana (their 2011 wedding featured a pig roast and canned beer bar), and their two dogs, one cat and three fish. When not in the kitchen, you can find him cycling, skateboarding, surfing or training for a marathon or mud run.
Chad Smith - General Manager
A recipient of Kimpton's coveted Creativity and Integrity Award, General Manager Chad Smith has been an integral part of Kimpton's success, leading the opening teams at Pacci, Square 1682 and BRABO by Robert Wiedmaier. With a childhood spent traveling Europe and an economics degree from the University of Maryland, Smith combines business savvy with a unique understanding of "Old World" culture and hospitality, a skill set that has made him an inspiring leader in D.C., from serving as GM at Ardeo + Bardeo, Urbana and finally Poste, where his devotion to local and sustainable foods makes him the perfect counterpart to Chef Marron's presence in the kitchen. When not at Poste, Smith spends time with his daughter, Lilly, and their dog, Reilly - the trio make a pilgrimage to the beaches of Oak Island, North Carolina every summer.