Slice of the City

Can you tell us a little about your professional background? How did you find yourself working in the culinary industry?

It’s funny—becoming a chef wasn’t part of the original plan. I was a junior in college, working at a theme park, when a corporate chef noticed something in me. He saw my natural flair for cooking and suggested I invest in the craft. That sparked something, and I took a brief detour into culinary school. But what really propelled me was hands-on experience. I worked in banquet kitchens and eventually found myself at the Salamander Resort & Spa, where I truly began to refine my skills. That experience shaped me—there was a strong culture in that kitchen, even without an executive chef at the time. It pushed me to grow and ultimately led me to places like The Watergate Hotel and the Beverly Hills Hotel, where I learned to manage a kitchen at a whole new level.

Was there a pivotal moment or mentor in your career that shaped the way you approach cooking today?

Absolutely. During my time in California, I worked closely with a chef named Michael Santoro, who became like family to me. He’s the person who showed me not just how to be a great cook, but how to cultivate a great kitchen environment. He taught me the importance of sustainability, simplicity, and leading by example. He shared his food philosophy with me—how to respect ingredients and treat those you work with. It wasn’t just about technique, but about creating an atmosphere where everyone, from the sous chef to the kitchen stewards, is respected and valued.

You’ve worked in kitchens across the country and even Europe. How does Washington, DC, compare?

Washington, DC, is a unique city for food. It’s incredibly diverse, but also challenging in a different way compared to places like California. Diners here are sophisticated but perhaps a bit more conservative in their food preferences. In California, the fast-casual trend was big, and diners were really vocal about what they wanted—ingredients, techniques, and all the little details. Those opinions shaped menus. In DC, it’s a bit more traditional, but I see a growing appetite for creativity, which I’m excited to tap into, especially with the new menus we’re rolling out at The Pembroke.

Speaking of new menus, you’ve been busy revamping The Pembroke’s breakfast, brunch, and lunch offerings. What’s the inspiration behind these changes?

Simplicity and seasonality are the core of everything I do. I believe in showcasing the best ingredients and letting them speak for themselves. At The Pembroke, we have access to incredible local produce and artisanal products, especially from the Dupont Circle Farmers Market. I want to highlight that in every dish, whether it’s a straightforward brunch item or something more refined for dinner. My approach is rooted in open-fire cooking and Italian flavors—anything fresh off the grill, anything that brings out the natural essence of the ingredients.

You’re also launching Sunday Supper at The Pembroke next month. Can you tell us about how the idea for this series came about?

Sunday Supper is really a reflection of my own family traditions and what I love about communal dining. After working in kitchens for years, I realized that one of the most meaningful things I can offer diners is a chance to slow down, share a meal, and connect—just like we do at home. Sunday Supper is all about bringing people together, whether they’re friends, family, or even solo diners sitting at our community table. The idea was also inspired by the incredible farmers and vendors at the Dupont Circle Farmers Market. Every month, we’ll source the finest local ingredients to create a family-style meal, rooted in seasonal flavors and family recipes from our culinary team.

For the first Sunday Supper, I’m drawing on my love for Italian cuisine. The menu will include Porchetta from Autumn Olive Farms in Virginia, Sicilian Sfincione, crispy Panelle, and Ricotta Cake. It’s food that’s close to my heart, and I think our guests will feel that sense of connection when they sit down for the meal.

You’ve mentioned sustainability and sourcing ingredients locally a few times. Why is that important to you?

Sustainability is at the heart of what we do. It’s not just a trend—it’s a responsibility. By sourcing ingredients locally, we reduce our carbon footprint and support our community. But beyond that, it’s about building relationships with farmers and producers. After the pandemic, a lot of these vendors are navigating uncertainty. Developing strong relationships means we can collaborate on what’s best for the season and what we can showcase on the menu. It’s not just about reducing deliveries or waste; it’s about understanding where our food comes from and respecting the people who produce it.

What do you enjoy cooking for yourself and your family?

I love keeping things simple when I cook at home. My go-to is anything fresh off the grill—steaks, vegetables, anything that’s pickled or has a bit of spice. My kids inspire a lot of what I cook, and we gravitate towards comforting, family-style meals.

What are you most excited about in this new chapter at The Pembroke?

There’s so much energy around the new menus and Sunday Supper, but what excites me most is the opportunity to connect with our guests and create a dining experience that feels personal. I want The Pembroke to be a place where people come not just for a meal, but for a memory. With Sunday Supper, we’re creating a space where people can slow down, share food, and leave feeling like they’ve experienced something special.

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Christian Welch is just getting started at The Pembroke, and his vision is already making waves in Washington, DC’s dining scene. Whether you’re joining for Sunday Supper or sampling the new menus, one thing is clear: Chef Christian’s passion for food, family, and sustainability is setting a new standard for culinary excellence in the city.