One of the most exuberant young chefs in the D.C. area, executive chef Chris Clime of PassionFish restaurant in Reston takes to the job like, well, a fisherman. He loves seafood, he says, and his passion for fish somewhat mirrors the restaurant’s name. More importantly, Clime loves cooking, an art and passion he acquired while his family lived in Puerto Rico. “My dad was in the Navy as a fighter pilot,” he said, “and we were stationed in Puerto Rico. My parents did a lot of entertaining, and my brother and I helped out. He helped with the bar. I helped with making Caesar salad when I was 6 years old.” He pauses to explain the best Caesar-making techniques — coddled versus raw eggs, croutons, anchovies, whisking versus blending the dressing. By the age of 9, it seems, he had become a master at assembling this salad classic.