Dennis is a dynamic CEO and Executive Chef with three decades of experience in the culinary industry, specializing in restaurant operations, menu innovation, and sustainable practices. Born and raised in the DMV area, he has lived and worked in diverse locations including New York City, Hawaii, and Italy, drawing inspiration from global cuisines to shape his career.

Friedman graduated from Indiana University before attending the Culinary Institute of America, where he honed his skills. He began his professional journey working under some of the world’s top chefs, including Daniel Boulud at Restaurant Daniel in NYC, Alan Wong at Alan Wong’s in Honolulu (as sous chef from 2004-2005), and Bob Kinkaed and Thomas Keller, among others. He also served as sous chef at Citronelle in Washington, DC (2005-2006). These formative experiences under renowned mentors laid the foundation for his expertise in high-end kitchen operations and innovative cooking techniques.

In 2006, Friedman opened his first restaurant, Bezu, a fine-dining French-Asian fusion establishment in Potomac, Maryland, where he served as co-founder and executive chef until 2010. He followed this with Newton’s Table in downtown Bethesda (2011-2016), another fine-dining American concept where he acted as CEO and executive chef. Transitioning to fast-casual dining, Friedman co-founded Shouk in Washington, DC, and Maryland in 2016, serving as CEO and executive chef to the present. Shouk, a plant-based eatery, has been