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.

Brian Zipin

Brian Zipin

General Manager/Wine & Beverage Director

With a resume that reads like a movie script, Brian Zipin is the quintessential Renaissance man.  Beginning in his teens, Brian built an impressive career as a successful recording artist, actor, and musician while also cutting his teeth in some of New York City’s most storied restaurants including Cafe Des Artistes and Jack Rose.  Eventually making his way to legendary Chef Michel Richard, Brian then dedicated his focus to food and wine and flourished over an eight-year run with Chef Richard at both Citronelle and Central.  During his time as Sommelier of Citronelle, the restaurant received the James Beard Award for Best Wine Service in 2006.  Later, while leading Central as General Manager and Wine/Beverage Director, the restaurant received the 2008 James Beard Award for Best New Restaurant.  While Brian has earned an Advanced Diploma from The International Wine Center in NYC, his dedication to wine has not kept him from his greatest passion - shredding on his 1964 Fender Jaguar guitar.

As General Manager/Wine & Beverage Director of 1789 and The Tombs, Brian oversees every aspect of operations, strategy, and beverage for both restaurants.


Kyoo Eom

Kyoo Eom

Executive Chef

Kyoo Eom began his formal culinary training at Yeosu University in South Korea. He studied food science and technology, learning food preparation and preservation techniques, before following his sister to New York to pursue his goal of attending culinary school in America. Chef Kyoo graduated from Le Cordon Bleu and returned to Manhattan to work at Chef Daniel Boulud’s signature DB Bistro Moderne and Cafe Boulud.
Most recently, Chef Kyoo helped open Dirty Habit, a luxe restaurant, and bar in downtown DC; Eom originally moved to the Washington DC area to be the chef de cuisine at 2941 Restaurant for five years. In 2014, he became executive chef at Poste Moderne Brasserie, where his training was transcendent in the French-inspired, farm-to-table dishes.

Shari Maciejewski

Shari Maciejewski

Pastry Chef

Shari Maciejewski joined the team as Pastry Chef at 1789 Restaurant in early 2020. After opening Georgetown hotspot, Brasserie Liberté, Ms. Maciejewski joined the Clyde's family for the opportunity to once again work with Chef Stephen Lyons, CRG Corporate Chef. The two had formerly worked together at The Inn at Little Washington. 

The Scranton, PA native attended college in London before attending The Institute of Culinary Education in New York. Immediately following culinary school, Maciejewski was hired at The Inn at Little Washington where she spent five years working every aspect of their pastry kitchen from tea service and breakfast pastries, to bread, to plated desserts; ultimately being promoted to Pastry Chef de Partie in 2016. The following year, The Inn earned its first Michelin two stars. 

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 ›