Inox chefs a double threat in the kitchen

Too many cooks may spoil the broth. But two cooks — actually, two talented executive chefs — can perfect such dishes as roasted local quail with foie gras and pan-seared duck breast with Yukon gold potato confit. In this case, the two partnering chefs — Jonathan Krinn and Jon Mathieson — are presiding over a new sleek, slick kitchen in the recently opened Inox, a Tysons Corner restaurant keeping company with such high-end neighbors as The Ritz-Carlton Hotel, Saks Fifth Avenue and Neiman-Marcus.

Fortunately, Krinn and Mathieson are no strangers to each other’s work habits. Indeed, they have been colleagues for several years.