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Danielle Leoni and Amy Brandwein


CHIKO After Dark Series with Chef Danielle Leoni and Chef Amy Brandwein and Tiffany MacIsaac

Guest Chefs Danielle Leoni (Breadfruit & Rum Bar), Amy Brandwein (Centrolina), and Tiffany MacIsaac (Buttercream) will offer a unique 4-course menu based on sustainable seafood w/ wine parings for the evening. Dinner will be ticketed at $75 per person.

Chef Danielle Leoni

Hailed as one of the top innovative Chefs of the Valley, Executive chef Danielle Leoni has lived up to that distinction with an avant-garde approach to blending Arizona farm-fresh ingredients with the tropical traditions of Jamaica. Under her stewardship, in 2008, The Breadfruit and Rum Bar introduced an entirely new cuisine to Arizona while redefining perceptions of tropical dining. Chef Leoni has spent over a decade exploring the islands of the Caribbean and immersing herself in local food cultures. Her passion for sustainable change within our food system from land to sea has brought her national recognition. She is an ardent supporter of the Arizona farming community, ocean conservation, seafood sustainability and dedicated to cultivating the next crop of culinary talent.2017.

Chef Amy Brandwein

Amy Brandwein is the chef and owner of Centrolina, a combined seasonal Italian restaurant and market that opened in CityCenterDC in spring 2015. Throughout her career, Chef Brandwein has earned many accolades, including recognition in 2017 and 2018 as a James Beard Foundation Award finalist in the Best Chef: Mid-Atlantic category.

Earlier this year, Chef Brandwein and Centrolina received RAMMY Award nominations from the Restaurant Association Metropolitan Washington (RAMW) for Chef of the Year and Upscale Casual Restaurant of the Year. Chef Brandwein’s prior RAMMY Award nominations include Chef of the Year in 2016 and 2017, New Restaurant of the Year in 2016 and Rising Culinary Star in 2007.

In 2017, Chef Brandwein was accepted to the James Beard Foundation’s prestigious Women’s Entrepreneurial Leadership Program fellowship, and has earned additional scholarships from the foundation, as well as the International Association of Culinary Professionals.

With a passion for responsible and locally sourced ingredients, Chef Brandwein became an early partner with DC Urban Greens, a nonprofit urban farm located in Ward 7 that provides fresh and affordable produce to the local community. Centrolina is DC Urban Green’s first and currently only wholesale client, and as part of the partnership, Chef Brandwein assists DC Urban Green in growing more fruits and vegetables and increasing their efficiency process.

Tiffany Macisaac

Born and raised on Maui, Hawaii Tiffany moved to New York City at the age of 18. Her love affair with food began almost immediately. She attended the culinary arts program at the Institute of Culinary Education and went on to work as a pastry assistant at Union Square Café and Ilo Restaurant in the Bryant Park Hotel. She was later awarded the title of pastry chef at Michelin star restaurants CRU followed by another Michelin starred property, Allen and Delancey.

In 2009, Tiffany and her husband, Chef Kyle Bailey, moved to DC to open Birch & Barley, which not only received 3 stars from The Washington Post but also gave her the platform to be awarded the honor of Best Pastry Chef by the Restaurant Association of Metropolitan Washington in 2010. During her 5 years with the Neighborhood Restaurant Group, she ran the pastry program for 14 properties including Buzz Bakery and GBD Fried Chicken and Doughnuts. Tiffany was also selected as a James Beard Award semi-finalist 3 years in a row and was featured in several publications such as Food & Wine, The Local Palate, and Art Culinaire.