Meet the incredible people behind the unparalleled dining experience at 1789 Restaurant.
For press inquiries or additional questions, please contact us at 202.965.1789.

Samuel Kim

Samuel Kim

Executive Chef

After closing his career in finance in 2004, Samuel Kim began working in the kitchen of 1789, in pursuit of the Culinary Arts. Kim threw himself fully into his new role and his talents were immediately recognized. He was soon tapped to become Sous Chef for the Clyde’s of Gallery Place opening. However, Kim relocated to New York City in 2007 and continued his culinary education at the Michelin-starred restaurant The Modern, and then at Craft Restaurants Colicchio and Sons as Executive Sous Chef. Kim also spent time working in other prestigious kitchens, including Per Se and Jean George. In 2014, Kim returned to Washington, DC to serve as Executive Chef of 1789 Restaurant, bringing him back to where his passion for cooking began.

Richard Kaufman

Richard Kaufman

General Manager

A graduate of Georgetown’s prestigious School of Foreign Service, Richard Kaufman joined Clyde’s Restaurant Group in 2007 as a bartender at the landmark Old Ebbitt Grill. He was promoted to a manager position at 1789 Restaurant and, in 2013, he became General Manager of both 1789 and The Tombs. Kaufman oversees 1789 Restaurant as a Certified Sommelier, trained and specialized in pairing complementary wines with Chef Kim’s culinary creations. Kaufman says he has the best gig in town because he gets to run one of the best fine dining restaurants upstairs and one of the top college bars downstairs.

David Collier

David Collier

Pastry Chef

Following his passion in pastry to L’Academie de Cuisine in Gaithersburg, MD in 1999, David Collier began his career working through independent restaurants in Tyson’s Corner until becoming Corporate Pastry Chef of Kinkead’s Colvin Run Tavern. Collier relocated to Dallas, Texas in 2007, where he joined The Rosewood Mansion on Turtle Creek as Executive Pastry Chef. Moving back to his native Virginia, Collier took over the pastry program at the Ritz-Carlton Pentagon City, only to return once again to Dallas and open Spoon Bar and Kitchen as well as Knife Modern Steak with Chef John Tesar. In 2016, Chef Collier settled in DC and joined Chef Samuel Kim’s team at 1789, delighting fine dining guests with his refined sweets.

Martha Ripple

Reservations & Private Party Manager

Interested in Joining the Staff?

We’re always looking for outstanding people who understand our approach and share our commitment to bring our customers an extraordinary experience. Our work environment is professional, as we seek to hire the most qualified people we can find. We treat our staff with honesty, fairness, and integrity, and we support their development; investing in our employees is crucial to the future success of the company. As a result, we enjoy a high retention rate. Our staff comes to work with enthusiasm and passion every day. At Clyde’s Restaurant Group, we believe in rewarding merit over seniority, so schedules are based on performance.

Check out career opportunities with Clyde's Restaurant Group ›