Dining

Culinary Partner

Chef Pepe Moncayo

Born and raised in Barcelona, Chef Pepe Moncayo has built a career spanning three decades and three continents, shaped by some of Spain’s most influential kitchens, nearly a decade in Singapore, and his evolution as a chef, restaurateur, and hospitality leader in Washington, D.C.

Moncayo’s culinary foundation was formed in Spain, most notably at the legendary three-Michelin-starred Can Fabes, where he worked under the late Santi Santamaria. He went on to open Evo by Santi Santamaria, earning a Michelin star within months of opening, before joining three-Michelin-star chefs Sergio and Javier Torres as the opening Executive Chef of Dos Cielos in Barcelona.

A move to Singapore became one of the defining chapters of his career. Moncayo joined Santi Santamaria’s opening team at Santi at Marina Bay Sands, working on one of the most ambitious restaurant projects in Asia at the time. What began as a professional move developed into nearly a decade immersed in the cultures, ingredients, and dining traditions of Asia.

He eventually became a restaurateur himself, co-founding Ola Cocina del Mar before creating BAM!, an intimate restaurant that moved beyond conventional definitions of Spanish cuisine and reflected the increasingly global perspective of his cooking. His years in Asia—and his deep exposure to Japanese cuisine in particular—would permanently influence the way he approached ingredients, technique, and the dining experience.

Moncayo later relocated to Washington, D.C., where he founded Cranes, bringing together his Spanish heritage and the Japanese influences accumulated throughout his years in Asia. Under his leadership, Cranes earned a Michelin star, becoming one of the defining achievements of his American career and the clearest expression to date of his culinary journey.

His work in Washington has since expanded beyond the kitchen into restaurant development and hospitality leadership. As Culinary Director for Arlo Washington DC’s food and beverage program, he oversaw the development of multiple concepts, including the Catalan-inspired Arrels. He later created Bully Spanish Steakhouse, a more generous and unapologetically Spanish-American expression of his cooking, before joining The Tabard Inn.

Despite a career that has crossed countries, cultures, and restaurant styles, Moncayo does not define his cooking as fusion. Spain remains its foundation. Everything accumulated along the way—from the discipline of great European kitchens to the precision of Japan, the energy and diversity of Singapore, and the products and traditions of America—has simply become part of his culinary vocabulary.

At the center of it all is hospitality. Moncayo believes restaurants should be ambitious without becoming distant, and that great cooking ultimately has a simple purpose: to bring people together and make them want to return.

Chef De Cuisine

Chef Rolando Gonzalez

Born in Guatemala, Rolando Gonzalez discovered his passion for cooking at an early age. At 16 years old, he moved to the United States in search of greater opportunities, beginning his culinary career as a dishwasher before working his way through every position in the kitchen. His dedication, discipline, and relentless work ethic allowed him to steadily rise through the ranks to become a Sous Chef.

Rolando spent nearly eight years at Fiola in Washington, D.C., working under renowned Chef Fabio Trabocchi, where he refined his skills in Italian fine dining, precision, and consistency. He later joined Cranes, where he worked alongside Chef Pepe Moncayo, whose innovative approach and uncompromising standards further shaped his philosophy of creativity, discipline, and continuous improvement.

Today, Rolando serves as Chef de Cuisine at Tabard Inn in Washington, D.C., where he leads with a commitment to excellence, teamwork, and respect for classic culinary techniques while embracing thoughtful innovation. His passion lies in creating seasonal menus, mentoring young cooks, and building kitchen cultures centered on professionalism, consistency, and hospitality.

For Rolando, cooking is more than preparing food—it’s about honoring tradition, creating memorable experiences, and inspiring others to pursue excellence every day.

General Manager

Davis Green

Davis Green brings a rich background in hospitality leadership, operations management, and team development. Having steered restaurant groups through critical transitions, venue launches, and system implementations, Davis seamlessly balances high-level financial and operational strategy with a hands-on approach to day-to-day guest experience.

At the core of Davis’s leadership is a genuine passion for food, beverage, and exceptional service. Whether he is elevating service standards, mentoring staff, or building community around the table, Davis is dedicated to honoring the Tabard Inn’s historic charm while delivering warm, memorable hospitality to every visitor.