It’s easy to admire a young chef who is at the top of his game, and who controls the kitchens of the newly redefined and redesigned Ardeo and its next-door neighbor, Bardeo. Abuzz with chatter, Ardeo + Bardeo is a go-to place, and not solely because of the expanded wine list or funky cocktails. One could guess that the bold, if somewhat eccentric, cooking style of executive chef Nate Garyantes is a major magnet for D.C.’s sophisticates looking for memorable times. Consider a menu that offers such remarkable temptations as suckling pork belly with pineapple and ham, or smoked duck breast with green garlic spaetzle, or even spring lamb ravioli with peas, mint, and smoked yogurt.

What influences have shaped this creative cook? He says because his father was in the restaurant industry, and he grew up in that, and the last thing he ever wanted was to work in the restaurant industry.