If you are a foodie—someone who loves everything to do with food—Frederick is the place for you! We spent some time with a few local chefs who are passionate about creating a dining experience you will want to savor as long as possible. They shared some of their favorite dishes to prepare and why they enjoy cooking. Bon Appétit!’
RICH REGAN
Monocacy Crossing
WHAT IS YOUR PROFESSIONAL BACKGROUND?
I have been in the restaurant industry for 36 years ranging from dishwasher and short order cook to running my own kitchen.
ARE YOU FROM THE FREDERICK AREA?
We have lived in Frederick County for 24 years, raised our daughter and have become very integrated in our Urbana community.
WHAT DID YOU LOVE ABOUT BECOMING A CHEF?
My wife, Kelly, and I started Monocacy Crossing because we grew up and found each other during that time. It was a special time in our lives that we still cherish to this day.
WHAT DO YOU WANT PEOPLE TO KNOW ABOUT BEING A CHEF?
The restaurant industry is very special and very hard. The constant challenge to utilize highly perishable products, maximize payroll, control variable costs and seek balance for our family and our employees is a constant dance that requires skills acquired after many years of missteps.
WHAT DO YOU WANT PEOPLE TO KNOW ABOUT MONOCACY CROSSING?
The collaborative effort put forth by our staff allows us to stay relevant and growing even after 23 years of business. Not in my wildest estimations did I believe we would still be relevant after this much time. It is a testament to the quality and invested nature of our staff that keeps us organized.
MonocacyCrossing.com
CARLOS LEYVA SERAFIN
Isabella’s Taverna and Tapas Bar
HOW LONG HAVE YOU WORKED AT ISABELLA’S?
I started at Isabella’s as the Sous Chef in 2019. I was promoted to Executive Chef in 2021.
ARE YOU FROM THE FREDERICK AREA?
I currently live in Frederick with my wife and two children. I was born and raised in Mexico City and relocated to New York City as an adult. There, I met my wife who is from Maryland. After our second child was born, my Mother-in-Law was diagnosed with stage four breast cancer, so we moved to Maryland to be closer to family.
WHAT IS YOUR FAVORITE DISH TO PREPARE AND WHY?
The seafood paella is an excellent way to showcase the wide variety of fresh seafood available in Maryland while still providing the Spanish experience to our guests.
WHY DO YOU LOVE BEING A CHEF?
Being a chef affords me the opportunity to care for others through food. I enjoy creating new dishes and experiences for our guests on a regular basis.
WHAT IS THE BEST PART ABOUT BEING A CHEF?
The best part about being a chef is the chance to continue to learn and grow in my craft.
WHAT DO YOU WANT PEOPLE TO KNOW ABOUT ISABELLA’S?
At Isabella’s, we are proud of our scratch-made food, and we look forward to serving Spanish food in new and creative ways.
Isabellas-Tavern.com
CHRISTIAN BLOUIN
Firestone’s Culinary Tavern
HOW LONG HAVE YOU WORKED AT FIRESTONE’S?
I have worked at Firestone’s Culinary Tavern for four years. This is my first year as Executive Chef.
ARE YOU FROM THE FREDERICK AREA?
I attended school in Frederick and raised a family in Frederick. I currently live in Downtown Frederick.
WHAT IS YOUR FAVORITE DISH TO PREPARE AND WHY?
Having a background in butchery, I have an appreciation for a great cut of meat.
WHY DO YOU LOVE BEING A CHEF?
I love being a chef because I see food as a great connector and a constant in everyone’s life.
WHAT DO YOU WANT PEOPLE TO KNOW ABOUT BEING A CHEF?
Though being a chef is extremely demanding, it is equally rewarding.
WHAT DO YOU WANT PEOPLE TO KNOW ABOUT FIRESTONE’S CULINARY TAVERN?
It is a magnificent space for all occasions.
FirestonesRestaurant.com
RICHARD ADE
Pistarro’s Ristorante Pizzeria Napoletana
HOW LONG HAVE YOU WORKED AT PISTARRO’S?
I’ve worked at Pistarro’s since we opened in 2014.
ARE YOU FROM THE FREDERICK AREA?
I’m originally from Philadelphia, cooked in the U.S. Navy on submarines, worked in the Caribbean, and moved to Frederick in 2009, to be closer to my parents.
WHY IS THE 40 LAYER LASAGNE ONE OF YOUR FAVORITE MEALS TO PREPARE?
The dish is humble, comforting and satisfying.
WHAT DO YOU LOVE ABOUT BEING A CHEF?
I love working with the seasons, and supporting local farms to help provide our guests with the healthiest products available.
WHAT DO YOU WANT PEOPLE TO KNOW ABOUT PISTARRO’S?
Peace, love and pizza...
Pistarros.com
"The collaborative effort put forth by our staff allows us to stay relevant and growing even after 23 years of business." - Rich Regan, Monocacy Crossing
"Being a chef affords me the opportunity to care for others through food." - Carlos Leyva Serafin, Isabella's Taverna and Tapas Bar
"I see food as a great connector and a constant in everyone's life." - Christian Blouin, Firestone's Culinary Tavern
"I love working with the seasons, and supporting local farms to help provide our guests with the healthiest products available." - Richard Ade, Pistarro's Ristorante Pizzeria Napoletana