chef Tracy O'Grady Featured Chef

Chef O’Grady has always had a passion for cooking, but transitioned into the restaurant industry only after completing her academic studies. After college, she trained in the kitchen of Le Pavilion in Washington, D.C., and became the pastry chef. O’Grady then went on to work at Galileo where she broadened her culinary talents, before accepting the sous chef position at the prestigious Kinkead’s in Washington, D.C. Working alongside chef/owner Bob Kinkead, O’Grady further developed her expertise and earned a promotion to executive chef. She has had the extreme honor of representing the United States at the world renowned Bocuse d’Or cooking competition in Lyon, France, has participated in James Beard events, appeared on the NBC Today Show, and been featured for her culinary talent in several prominent magazines.Opening Willow was the realization of O’Grady’s lifelong dream and she has developed a signature cuisine, modern continental, a new interpretation on French and northern Italian cuisine.

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