Reston Restaurant Brings On DC Chef

RESTON, VA -- A Reston restaurant located in the South Lakes Village Shopping Center on Lake Thoreau has brought in a new chef from D.C.

Red's Table, located at 11150 South Lake Drive, has appointed Nelson Erazo as the new executive chef. Erazo came from Jardenea, a restaurant located at the Melrose Georgetown Hotel in D.C., where he had served as executive chef for three years.

Erazo specializes in seafood decides such as scallops, crab cakes, and seafood cobb salad.

"Prior to earning his degree, Erazo began his culinary career at Don Shula’s in Miami as a line cook," a statement from the restaurant reads. "In 2006, he took on the role of lead cook for Rosewood Hotels and Resorts before taking a leap of faith, becoming a private chef for high net worth individuals, contracted for long-term assignments. Next, he accepted a position with the Hyatt Regency Miami in 2008, completing a 15-month Hyatt management training program before relocating to Nordstrom in Coral Gables, Florida as sous chef.

"Then in 2011, Erazo joined Remington Hotels as sous chef of the award-winning Atlantic Beach restaurant, Azurea, within One Ocean Resort in Jacksonville," the statement continues. "Continuing to move north with Remington Hotels, Erazo was tapped for the executive chef position at Adamus, the lively restaurant located at the Silversmith Hotel in downtown Chicago. He cooked here for two years before moving to Washington, DC to become the executive chef of Jardenea in 2016."

Red's Table has a 60-seat back patio and a 20-seat open-air patio for waterfront dining.