Executive Chef Todd Wiss loves the idea of a melting pot - that America is the place where you can blend a wealth of culinary traditions while reimagining classic dishes with healthy, seasonal ingredients. A graduate of the Culinary Institute of America, he brings more than 10 years of diverse experience to Firefly, where he served as Chef de Cuisine under Chef Daniel Bortnick prior to assuming the Executive Chef role in July 2013. "I believe food should represent all the varied cultures and people of the United States," explains Wiss. "I try to build on American classics in a way that's approachable, seasonal and fun."
A native of Washington DC's Glover Park neighborhood, Wiss knew he belonged in the restaurant industry after spending summers at his grandparents' landmark restaurant, the Green Leafe Café in Williamsburg, VA. He has worked in some of the most esteemed kitchens in the DC area, including Poste Moderne Brasserie, Ten Penh, Sulgrave Club and Black's Bar and Kitchen. He also ran the popular Radius Pizza in DC's Mount Pleasant neighborhood for several years.
In his spare time, Wiss enjoys gardening and spending time with his wife and two dogs.