As Director of Recruiting at Millman Search, Dennis brings the perspective of a seasoned CEO and Executive Chef to the search process, drawing on three decades of leadership within the culinary and restaurant industries to identify talent that balances operational excellence with creative innovation.
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 award-winning, emphasizing locally sourced ingredients and sustainability.
Under his leadership, he revamped menus to boost customer visits by 30%, implemented training programs that cut food waste by 25%, forged vendor partnerships reducing ingredient costs by 20%, and led marketing campaigns increasing online engagement by 50%—all contributing to enhanced profitability and community recognition.
Friedman’s strengths include leadership, strategic thinking, team collaboration, communication, and adaptability. He excels in menu development, budget management, staff training, restaurant operations, kitchen efficiency, vendor partnerships, customer satisfaction, social media campaigns, and profit optimization. His expertise extends to restaurant design, layout, lease negotiations, staffing, and full launches, making him a comprehensive force in the industry.
A celebrated figure, Friedman has been featured on the Food Network and in Daniel Boulud’s New York Times best-selling cookbook. His accolades include winning the Mason Dixon Master Chef Competition and the Rammy for Best Fast Casual Restaurant in DC for Shouk, among other honors.
Based in Potomac, Maryland, Friedman continues to drive culinary innovation with a commitment to sustainability and exceptional dining experiences.
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