Meet Peter McCall!

Peter joins 703 Bar + Kitchen from Omni Hotels & Resorts, where he served as Executive Sous Chef at the Omni Shoreham in Washington, DC, and previously as the opening Chef de Cuisine of Kitchen Notes at the Omni Nashville.

Peter began his career path through L’Academie de Cuisine in Gaithersburg, MD, completing his apprenticeship at the acclaimed Maestro Restaurant at the Ritz Carlton Tyson’s Corner, as well as a stint with Chef Gerard Pangaud at his eponymous bistro in McPherson Square. In 2009, he travelled to London, where he would spend 3 years in such notable kitchens at Restaurant Gordon Ramsay, The River Café and Chez Bruce.

Upon his return to the US, he joined Whisknladle Hospitality in La Jolla, California as sous chef of their flagship restaurant. Rising quickly to the position of Chef de Cuisine, he worked closely with Executive Chef Ryan Johnston, who instilled in him the importance of using the best local ingredients and preparing them with care and respect. He works hard to bring that same philosophy to 703, utilizing as many locally grown and produced ingredients as possible. He resides in Herndon with his wife Tiffany, a bakery owner, and their miniature Australian shepherd, Rufus.