Chef Rob Weland
Rob Weland trained under some of the “greats” in the New American Cuisine movement and also in Michelin-starred French kitchens in the 1980s and1990s and has since earned his bona fides in Washington as a chef equally dedicated to elegance and rustic farm to table classics.
He has always been inspired by local products and a passion for food traditions like smoking, canning and preserving that allow chefs to cook across the seasons.
Rob has established Garrison on the firm foundations of his classical training and on the upscale New American cuisine he has always excelled at creating. But, he will also borrow from exciting recent food trends that emphasize more traditional cooking methods and hearty whole foods served in a relaxed setting.
A native of Toms River, New Jersey, Rob is still waiting for the Eagles to win a Super Bowl.