Tomas Chavarria

King & Rye, known for seasonal slow food, genuine southern hospitality and fine whiskeys, announces today the appointment of Tomas Chavarria as Executive Chef. Located on King Street just steps from the waterfront in the heart of Old Town Alexandria, King & Rye is the reflection of the longstanding culinary heritage and bounty of the mid-Atlantic and Southern regions of the U.S.

Originally from Costa Rica, Chef Chavarria boasts an impressive culinary career since starting out at age 16, spanning large culinary operations in the U.S., Mexico, Philippines and Central America, as well as in the kitchens of Michelin-starred chefs including Charlie Palmer and Quentin Villers. His menu at King & Rye incorporates seasonal, intentional ingredients sourced through real relationships with regional farmers, makers and butchers. Bringing his Latin American heritage to King & Rye's Southern offerings, Chef Chavarria ensures that every dish tells an authentic story, respects its ingredients, and satisfies guests with a constantly evolving menu. From spongy Anson Mills Cornbread with Spicy Honey Butter to in-house dry-aged Seven Hills Ribeye with Roasted Rainbow Carrots, Green Salsa and Carrot Sage Puree, Chef Chavarria applies worldly, refined techniques to allow each high-quality, local ingredient to shine in its purest form.

Prior to joining King & Rye in late 2021, Chef Chavarria most recently served as the Head Chef of Crimson Resort and Spa Boracay in the Philippines, earning accolades as one of the 20 best restaurants in the country. He has overseen the opening and operations of multiple restaurants and outlets during his time with properties including Marriott Cancun Resort, JW Marriott Cancun Resort & Spa and Le Meridien Mexico City, among others. Boasting a culinary career that spans more than a decade, Chef Chavarria is passionate about leading and motivating kitchen teams with a hands-on approach and exceeding guest expectations with high-quality, creative menus.