Release Date: October 13, 2008

Chef Bios

Chef Arturo Iengo
Executive Chef, Ristorante Pascalucci, Benevento, Italy

Arturo is an internationally renowned chef and restaurateur who has lived and worked in Naples since 1975. Passionate about the area and the food that it is famous for, he worked for a number of hotels and restaurants including, currently, the Ristorante Pascalucci in Benevento. He is a professional sommelier and teaches culinary master classes at hotel management schools in Campania.

Chef Fabio Salvatore
Executive Chef, Café Milano, Washington, DC

Born and raised in Casalincontada (Abruzzi), Italy, Fabio began decided to pursue a dream of becoming a chef at the age of 14 and started his studies at the Istituto Professionale Albergiero in Pescara. Fabio apprenticed in such restaurants as Ristorante Ferraioli and Hotel Tassoni. At 18 he worked with renowned chef and culinary teacher Ennio Mencarelli and later became Sous Chef at the four-star Hotel Atlantic restaurant in the Emiglia Romagnia region. Fabio cooked at well-regarded restaurants in Italian cities such as Riccione and Ancona, and in London, England. Fabio moved to the United States in 1998 where he became the Executive Chef in Ristorante Terrazza in Chevy Chase, MD. Since November 2003, he has been the Executive Chef at Café Milano in Georgetown, Washington, DC.

Chef David Rogers
Executive Chef, Restaurant Associates at the National Gallery of Art

David Rogers began his culinary career in Kansas City, Missouri at Fedora Café, an award-winning American bistro. Building on his success, he accepted a position as sous chef at Café Allegro, the number one Zagat-rated restaurant in Kansas City. There, Rogers honed his style of contemporary seasonal cuisine with ethnic influences. To explore ethnic foods, he joined Lidia Bastianich’s Lidia’s Kansas City. As the sous chef for the PBS star and restaurant owner, Rogers delivered cutting edge Italian-American cuisine to Kansas City’s trendy Freight House District.

In 2004, Rogers moved to the DC-metro area to accept the position of executive chef for Balducci’s Food Lover’s Market. In 2006, as culinary consultant, he joined his sister who founded the Virginia-based Mom Made Foods, choice organics for children. In 2007, Rogers was named the executive chef for Restaurant Associates at the National Gallery of Art, where he aims to provide seasonal, exhibit-oriented menus to the restaurants and catered events.

General Information

The National Gallery of Art and its Sculpture Garden are at all times free to the public. They are located on the National Mall between 3rd and 9th Streets at Constitution Avenue NW, and are open Monday through Saturday from 10:00 a.m. to 5:00 p.m. and Sunday from 11:00 a.m. to 6:00 p.m. The Gallery is closed on December 25 and January 1. For information call (202) 737-4215 or the Telecommunications Device for the Deaf (TDD) at (202) 842-6176, or visit the Gallery's Web site at www.nga.gov.

Visitors will be asked to present all carried items for inspection upon entering the East and West Buildings. Checkrooms are free of charge and located at each entrance. Luggage and other oversized bags must be presented at the 4th Street entrances to the East or West Building to permit x-ray screening and must be deposited in the checkrooms at those entrances. For the safety of visitors and the works of art, nothing may be carried into the Gallery on a visitor's back. Any bag or other items that cannot be carried reasonably and safely in some other manner must be left in the checkrooms. Items larger than 17 x 26 inches cannot be accepted by the Gallery or its checkrooms.

For additional press information please call or send inquiries to:

Press Office
National Gallery of Art
2000B South Club Drive
Landover, MD 20785
phone: (202) 842-6353 e-mail: pressinfo@nga.gov

Deborah Ziska
Chief of Press and Public Information
(202) 842-6353
ds-ziska@nga.gov

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