A restaurant chef for one of Washington's top hotels is headed to NoVa for his newest gig. Luc A. Dendievel, who has spent four years as the executive chef for the Willard Intercontinental Hotel, has been appointed the new chef of Härth at the Hilton McLean Tysons Corner.
Dendievel grew up in Belgium, and his career has taken him to New York, California, and the District -- he spent a portion of his early career at Citronelle. At the Willard, he oversaw Cafe Du Parc, Peacock Alley Tea, and the Round Robin Bar.
Härth most recently appeared in Tom Sietsema's spring dining guide, where the critic praised the restaurant for its California-inspired cuisine and attractive ambiance, but called out the restaurant's "robotic waiters." He awarded the restaurant one and a half stars.