About Rebecca Hassell
I was born in south Louisiana, went to school in Florida, and have been living in Washington, DC for nine years. I became a professional chef over seven years ago. I attended L'Academie de Cuisine and have worked at the Tabard Inn, Equinox, Estadio, and Masa 14, among others. I will be the executive chef at the Brookland Pint when it opens in early summer 2014. My favorite kinds of food to cook are farm-to-table, comfort food, and Indian. I am happiest in the kitchen, cooking. I enjoy belly dancing, yoga, meditation, reading, and wine.