Firefly's executive chef, Daniel Bortnick, was born and bred in the Washington suburb of Rockville, Md. In fact, his Washington roots are even tied to the very block on which the restaurant sits today, where Bortnick's grandparents owned a neighborhood grocery. His great uncle, a DC restaurateur, was known as "The Watermelon King," a name he acquired because of his penchant for handing out the melon to local children. Clearly, hospitality runs through his veins.
Bortnick graduated from the University of Wisconsin- Madison with a degree in marketing and international business. Soon after graduating, a passion for the restaurant business led him to quickly enroll in the California Culinary Academy in San Francisco. As a culinary student, he worked in kitchens at neighborhood restaurants, and after graduating, returned to Madison where he honed his skills at a host of restaurants.
It wasn't long before Bortnick found himself back in the nation's capital. A stint at the wine-centric Mendocino Grill inspired him to embark on yet another culinary foray: a short stage in Florence, Italy. The simple flavors and traditions of the area were enlightening, and the clean ingredients at local farmers' markets gave him a newfound appreciation for fresh and local.
Upon his return from Italy, Bortnick found a home in the kitchen of Robert Weland, executive chef of Poste Moderne Brasserie in DC. It was at Poste, where Bortnick expanded his understanding of and appreciation for local, organic and seasonal. Not only did he build relationships with local purveyors, but he further learned the benefits of running a truly sustainable restaurant.
These very principles stayed with Bortnick, when in 2007 he joined Firefly as the youngest executive chef in the restaurant's history. Over the years, he has reinvented the restaurant's menus to deliver a thoughtful and modern interpretation of classic American comfort food. The menu features small plates, soups and salads, entrees and sides - all designed to be approachable and memorable. Many menu items were inspired by meals of Bortnick's childhood. The simple, clean flavors and seasonal products shine in every plate.
While his career plans changed after university, Bortnick's business degree would prove to be useful when in 2011, he was promoted to executive chef. In this expanded role, his innate management skills shine in both back and front of the house operations. Always a supporter of local farms and sustainable produce, Firefly's commitment to reducing waste and its overall impact on the environment is continually spearheaded by Bortnick. Through his vision and leadership, the restaurant was a winner of the 2011 Environmental Excellence Award from Washington, DC Mayor Vincent Gray.
Over the years, Bortnick has enjoyed recognition from notable news organizations including CNN's Eatocracy, Every Day with Rachel Ray, MSNBC.com, Washington City Paper, Washington Post, Washingtonian Magazine, Bethesda Magazine, Washington Times, and the James Beard Award winning Kojo Nnamdi Show.
Bortnick lives in Bethesda, Md. with his wife and two sons, who were the inspiration behind his critically acclaimed kids' menu. In his spare time, he enjoys tending to the 71 varieties of fruits, vegetables, and herbs in his 450 square-foot home garden.
