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Tom Power
..Chef and Owner, Corduroy
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“I got interested in being a chef in the 7th grade when I was a caddie at a golf club! In the winter, I was a dishwasher
and liked the excitement of the kitchen. Then, I went to
Johnson & Wales University and started working as
a chef from there. I worked my way up the ladder. Before opening Corduroy, I was the Executive Chef at
Old Angler Inn.”
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“The word ‘Corduroy’ comes from the French ‘corde du roi’ or cloth of the king. Originally made of silk, the cloth was developed as a durable fabric from which hunting togs were made for French royalty.
‘Corduroy’ will have been open for four years this July. The location is tough—it’s the second floor of a hotel. It took time for us to get established. Once we started getting good reviews—that really helped. I’m most proud of the food. I like simple food with very focused flavors.”
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"Washingtonian magazine featured Tom, sixth from the right, standing, as one of Washington's Hottest Chefs."
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“My idea of the perfect meal is something well done.
The best meal I had was in Paris at ‘Pierre Gagnier’—a Michelin three-star restaurant. It was mind blowing.
Eight courses for lunch. He has 25 cooks in the kitchen. Lunch was $700 for two. It was fancy, but simple. Everything came together.The best quality food is in Tokyo. The quality of everything is so high.
Everything is fresh and clean-tasting.”
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“I’m here at ‘Corduroy’ nearly every day.
On my days off, I sleep to relax. I like to read—I recently read The Fourth Star, which is an inside
look at Daniel Boulud’s celebrated New York restaurant.”
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