The people
Our Team
A restaurant that opens at eight and closes at ten runs on shift handovers. These are the people who own those handovers.
Contact Our Team
Management and kitchen leadership as listed by the restaurant. Roles change over time — call 202-299-0018 for the current duty manager.
Current listing
Mark Barry — General Manager
Jack Fisher — Assistant General Manager
Kimberly Cherry — Manager / Bar Manager
Emily Robinson — Manager
Thomas Crenshaw — Executive Chef
Previously listed
Heidi Minora — General Manager (RAMMY Manager of the Year)
Cameron Plaice — Manager
William Hazard — Head Server
Victor Garcia — Executive Chef
Diego Paz Cruz — Sous Chef
Calvin Lin — Sous Chef
From the archive
Josh Sproat — General Manager
Sarah Browne — Assistant GM
Tony Smith, Julian Oquendo — Managers
Dylyn Coolidge — Chef de Cuisine
Gustavo Gonzalez — Sous Chef
Patrick O’Halloran — Head Server
Mario Alfaro — Bar Manager
Andrew Howells — Beverage Director
William McCormick — Corporate Executive Chef
Andy Phan — Events Coordinator
How the floor is organised
Titles vary between restaurants. Here is what each of these roles actually does at Commissary on a given day.
- General Manager
- Owns the whole operation — hiring, scheduling, guest recovery, and the final call on anything that reaches the floor.
- Assistant General Manager
- Runs the opposite shift to the GM, which is how a fifteen-hour day gets covered without a gap in authority.
- Manager
- On the floor during service. If you need something solved while you are sitting down, this is who to flag.
- Bar Manager
- Builds the cocktail list, manages the spirits and wine inventory, and trains the bar team. Also the person behind the mixology classes.
- Beverage Director
- Sets the wine and beer program across the group, which is why the by-the-glass list changes seasonally rather than randomly.
- Executive Chef
- Owns the menu, the specials, and the standard every plate leaves at.
- Chef de Cuisine & Sous Chefs
- Run the line in service and the prep in the morning. The reason breakfast is still correct at 2:45 PM.
- Head Server
- Trains service staff and works the busiest sections. Usually the most experienced person on the floor.
- Events Coordinator
- Handles private events, buyouts and catering from first enquiry to final invoice.
Recognised work
Our general manager Heidi Minora was named Manager of the Year by the Restaurant Association of Metropolitan Washington — the RAMMY awards, which are decided by the industry rather than by the public.
It is a floor-level award for floor-level work, and it says something specific about how this dining room is run: consistently, calmly, and by someone who was in the room.
Want to join?
Commissary hires year-round across kitchen, bar and floor roles. Applications run through the EatWell DC hiring form rather than by email, which keeps everything in one place for the hiring managers.
Questions
Frequently asked questions
Who is the general manager of Commissary?
The general manager leads the operation day to day. Heidi Minora, a past RAMMY Manager of the Year, held the role during one of the restaurant’s most recognised stretches. Current management contacts are listed on this page and on the Contact page.
How do I apply for a job at Commissary?
Applications go through the EatWell DC hiring form linked from the Careers page. Emailed CVs are not tracked in the hiring system.
Who do I contact about a private event?
The Events Coordinator, reachable through the enquiry form on the Private Events page.
Does Commissary train staff internally?
Yes. Service staff are trained by the head server and management, and bar staff by the bar manager. Several current managers started on the floor here.
Come and see us
1443 P St. NW, Washington, DC 20005 — open from 8 AM, seven days a week. Call 202-299-0018 to book a table, or start an order online.