DAVID DESHAIES / CHEF partner

Chef Deshaies grew up in a family run restaurant in the Loire Valley of France. After completing his apprenticeship in Normandy at " La Forge" (1 Michelin Star), Chef Deshaies worked at acclaimed restaurant "Le Pralong " (4 Star International Relais & Chateaux, in France). He moved to Spain to work at Restaurant Ses Rotges (1 Michelin Star, in Spain), and then returned to his motherland under Jean Michel Lorain at La Cote Saint Jacques (3 Michelin Stars, in Burgundy, France).

Deshaies moved to the United States in 2001, joining Michel Richard at the acclaimed 4 Star Michel Richard Citronelle in Washington, DC, and quickly rose through the ranks to spend eight years as the Executive Chef of Citronelle. As the company expanded, Chef Deshaies become Corporate Chef of Michel Richard’s restaurants in Washington, DC, Las Vegas, and New York City. With an eye for excellence David realizes the magic, creativity, and whimsy of Michel Richard with a partnership that takes on the likeness of a mind reader. They share an artistic eye and vision.  

David Barigault / Executive Chef

Chef David is native of the little country known as France where they are known to like their food (just a little!). He was born and raised near Paris with the influence of his parents who came from the regions of Bretagne and Deux-Seures. He has loved cooking since he can remember and started working in restaurants at the ripe old age of 15 with his uncle who was also a chef.  

He had the honor of cooking for two French Presidents before moving to America where he has lived and cooked for 20 years with stops at some of DC’s most prestigious restaurants like El Catalan (Chef Yannick Cam), Le Gaulois with Chef Bernard Baudrand, and L’Auberge Chez Francois with Chef Jacques Haeringer.  He was also featured on the TV show “Hillbilly Hand Fishing Frenchmen” on Animal Planet.

Recently Chef David joined Central where he is pleased to have the opportunity to learn some new tricks from Chef David Deshaies who was personally mentored by Michel Richard. He is excited to bring his passion, creativity and talent to the table, to offer Central’s patrons the pleasure of the many classics that were in Michel’s original Central repertoire as well as concocting a few creations of his own. For Chef David, cooking is a gift from the heart, not just the kitchen!

Giovani Flores / Executive Sous Chef

Giovanni has been a stalwart in the kitchen of Central almost from the very beginning, working directly with Michel on the dessert program and progressing through the ranks to Sous Chef.  He has filled every role with the same positive attitude and consistent attention to detail that is the hallmark of culinary greatness. Something has to be going well for him to stick around for 15 years. Here's to many more!!  

CHRISTOPHER HOWELL / General Manager

Christopher Howell is a native Washingtonian introduced to the fantastic world of hospitality by family at a young age. He started his career in hotels and restaurants over 35 years ago highlighted by stints at classics like Michael Sternberg’s Caucus Room and Monty’s Bayshore in Miami. Additionally, he worked at The White House during the Obama Administration.

In 2019, Chris joined the staff of Central Michel Richard as a server and bartender and worked his way up to Assistant General Manager in 2022. After briefly leaving Central to manage Marcel’s by Robert Wiedmaier, Chris has returned to Central as General Manager. He is committed to bringing his years of experience to promote the legacy of Michel Richard and provide welcoming and elevated experiences to our guests.