About the speaker:
At age 26, Cable left his engineering job to attend culinary school in Austin, Texas. After culinary school, he packed up to travel and learn from some of the country’s best chefs including Richard Blais (Juniper & Ivy), Ryan Smith & Hugh Acheson (Empire State South, Staplehouse), and Ned Elliot (Foreign & Domestic). Since moving to Washington D.C. in 2016, Cable has been the Executive Chef of the Michelin Bib Gourmand-winning restaurant, The Royal, as well as the Executive Chef/Partner for Lulu’s Winegarden.
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