About

Chef Bindel is Rachel and Marissa Bindel, a culinary couple who met at the Culinary Institute of America. With extensive experience in acclaimed East Coast kitchens spanning both savory and pastry arts, they bring restaurant-quality experiences to discerning clients. Beyond their professional credentials lies a deeper purpose: creating food that resonates with memory and emotion. Their approach balances bold flavors with thoughtful technique, delivering cuisine that's confident yet approachable, sophisticated yet genuine.

Rachel Bindel

Rachel brings bold flavors and precision to every plate with her Culinary degree from the Culinary Institute of America, where she also mastered advanced Japanese cooking techniques that would become a hallmark of her innovative approach. Her impressive culinary journey began at the acclaimed Husk, where she worked her way up through the ranks to Sous Chef, mastering Southern-inspired cuisine and farm-to-table excellence. Her talent then earned her the position of Executive Sous Chef at Michelin-starred Tail Up Goat, one of DC's most celebrated restaurants, where she refined her skills under high-level culinary execution.

Rachel continued to build her expertise at Georgetown's sophisticated neo-bistro Lutèce, before being entrusted with the prestigious role of Chef de Cuisine at Michelin-starred Gravitas, overseeing culinary operations at one of the capital's most acclaimed restaurants. Most recently, she showcased her leadership abilities by opening Cielo Rojo as Chef de Cuisine, where she mentored a culinary team while mastering authentic Mexican flavors and techniques, adding yet another dimension to her diverse cooking expertise.

From multiple Michelin-starred establishments to successful restaurant openings, Rachel combines East Coast sensibilities with global technique and an unwavering commitment to excellence, creating dishes that are both sophisticated and memorable.

Her recognition? Named one of San Pellegrino's Top Young Chefs in America in 2022—a prestigious honor recognizing her exceptional talent among the nation's rising culinary stars.

Marissa Bindel

Sweets Aficionado

Marissa brings sweetness to every occasion with her Baking and Pastry Arts degree from the Culinary Institute of America and extensive experience in high-end pastry operations. After moving to DC, she built her fine dining credentials as executive pastry sous chef at both Officina and Masseria (a 1 Michelin star restaurant in Union Market). Marissa then expanded her expertise as corporate pastry sous chef at 101 Hospitality, where she oversaw pastry operations across multiple restaurant concepts, before becoming a pastry chef at Tatte Bakery Cafe, mastering pastry production and everyday indulgences. This diverse background—from Michelin-starred kitchens to neighborhood bakeries—gives Marissa the versatility to create everything from elegant plated desserts to artisanal breads, ensuring every Chef Bindel experience ends on the perfect sweet note.

Her specialty? Chocolate bonbons that are as beautiful as they are delicious.