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When 14-year-old Bertrand Chemel walked into the bakery near his grandmother's home in France, his life changed forever. Summers at the bakery turned into a more formal kitchen education at culinary school in France. With a degree in hand and military service behind him, Chemel landed at one the finest restaurants in France — Michel Gaudin's restaurant in the Alps. What followed was a culinary adventure that eventually led Chemel to the United States and his current restaurant 2941 in Falls Church, Virginia.

Chef Chemel's restaurant was recently nominated as the most Outstanding Restaurant in the United States by the James Beard Foundation. 2941 is the only restaurant in Virginia to make the semi-final round in that category. What makes the experience at 2941 special enough to earn such a prestigious nomination? Chef Chemel discusses his food, his family, and his leadership style in the kitchen with Scott Wise and Robey Martin on the latest episode of Eat It, Virginia!

When 14-year-old Bertrand Chemel walked into the bakery near his grandmother's home in France, his life changed forever. Summers at the bakery turned into a more formal kitchen education at culinary school in France. With a degree in hand and military service behind him, Chemel landed at one the finest restaurants in France — Michel Gaudin's restaurant in the Alps. What followed was a culinary adventure that eventually led Chemel to the United States and his current restaurant 2941 in Falls Church, Virginia.
Chef Chemel's restaurant was <a href="https://www.jamesbeard.org/blog/the-2024-james-beard-awards-semifinalists">recently nominated as the most Outstanding Restaurant in the United States</a> by the James Beard Foundation. 2941 is the only restaurant in Virginia to make the semi-final round in that category. What makes the experience at 2941 special enough to earn such a prestigious nomination? Chef Chemel discusses his food, his family, and his leadership style in the kitchen with Scott Wise and Robey Martin on the latest episode of Eat It, Virginia!

Eat It, Virginia! is a deep dive into the food, restaurants, and dining trends of Richmond, Virginia and spots around the Commonwealth. 

Eat It, Virginia! is a deep dive into the food, restaurants, and dining trends of Richmond, Virginia and spots around the Commonwealth.

Eat It, Virginia!

Bertrand Chemel: 2941

Kat McCay Stanley discussed her extensive restaurant ventures, including the recent rebranding of Holy Mackerel in Prince George County, Virginia, to The Salty Siren, which offers a seafood-heavy menu.

"When Holy Mackerel hit my radar, there was no turning back. The potential there, the view, the building... So I thought, 'Is this crazy? This is pretty crazy,'" she said about her plan to revamp the restaurant along the James River near the Benjamin Harrison Memorial Bridge. "But I also knew in the back of my mind that if I was willing to chase that craziness, I knew the absolute most dynamite person who would be interested in chasing it with me. So I actually have a 50% business partner there, by the name of Jessica Pilout, and she is the other half of The Salty Siren."

McCay Stanley also owns Old Towne's Alibi, a Petersburg dive bar known for its community involvement and zero staff turnover in three years.

During her Eat It, Virginia interview, McCay Stanley highlighted her community's efforts after Hurricane Helene, organizing multiple relief trips with trailers and trucks filled with supplies to both North Carolina and Virginia communities impacted by the storm.

She emphasized the ongoing need for support in affected area and suggested donating to Covenant Fellowship in Bristol.

This episode is sponsored by Richmond Water

Kat McCay Stanley discussed her extensive restaurant ventures, including the recent rebranding of Holy Mackerel in Prince George County, Virginia, to <a href="https://www.facebook.com/p/The-Salty-Siren-61564863741267/">The Salty Siren</a>, which offers a seafood-heavy menu.
"When Holy Mackerel hit my radar, there was no turning back. The potential there, the view, the building... So I thought, 'Is this crazy? This is pretty crazy,'" she said about her plan to revamp the restaurant along the James River near the Benjamin Harrison Memorial Bridge. "But I also knew in the back of my mind that if I was willing to chase that craziness, I knew the absolute most dynamite person who would be interested in chasing it with me. So I actually have a 50% business partner there, by the name of Jessica Pilout, and she is the other half of The Salty Siren."
McCay Stanley also owns <a href="https://oldtownesalibi.com/">Old Towne's Alibi</a>, a Petersburg dive bar known for its community involvement and zero staff turnover in three years.
During her Eat It, Virginia interview, McCay Stanley <a href="https://www.wtvr.com/news/local-news/virginia-volunteers-help-helene-victims-oct-2-2024">highlighted her community's efforts after Hurricane Helene</a>, organizing multiple relief trips with trailers and trucks filled with supplies to both North Carolina and Virginia communities impacted by the storm.
She emphasized the ongoing need for support in affected area and suggested donating to <a href="https://cfbristol.com/give">Covenant Fellowship in Bristol</a>.
This episode is sponsored by <a href="https://drinkrichmondwater.com/">Richmond Water</a>

Kat McCay Stanley: The Salty Siren

David Whitby, owner of Shoreline Seafood Market, discussed his journey from his parents starting Yellow Umbrella to his new venture Shoreline -- a seafood market and a 10-seat restaurant for special dinners.

Whitby emphasized the importance of sourcing high-quality seafood globally and shared tips for new seafood cooks who might be intimidated to prepare seafood at home.

Robey and Scott also discussed the state of service at Richmond-area restaurants. Slide into their DMs to tell them which restaurants always deliver the goods.

Shoreline Seafood Market

10614 Patterson Avenue

Henrico, Va. 23238

David Whitby, owner of <a href="https://www.shorelinerva.com/">Shoreline Seafood Market</a>, discussed his journey from his parents starting Yellow Umbrella to his new venture Shoreline -- a seafood market and a 10-seat restaurant for special dinners.
Whitby emphasized the importance of sourcing high-quality seafood globally and shared tips for new seafood cooks who might be intimidated to prepare seafood at home.
Robey and Scott also discussed the state of service at Richmond-area restaurants. <a href="https://www.instagram.com/eatitvirginia/">Slide into their DMs</a> to tell them which restaurants always deliver the goods.
<a href="https://www.shorelinerva.com/">Shoreline Seafood Market</a>
10614 Patterson Avenue
Henrico, Va. 23238

David Whitby: Shoreline Seafood Market

When you think of Virginia's finest food and drink, you might think of Virginia ham, Virginia oysters, and Virginia wine. But Marshall Rabil suggests Virginia peanuts should be atop that list. Rabil should know a thing or two about peanuts. (36:35)

His grandparents, Dot and HJ Hubbard, started Hubbard Peanut Company, which you may now know as Hubs, in Sedley, Virginia, back in 1954. (21:07)

Rabil shared his family's peanut story with Scott and Robey, plus shared details about the upcoming Homegrown Harvest Festival he helped create as a showcase for restaurants and food purveyors in that part of Virginia. (50:11)

"I've been in Charleston, New York, I think Richmond is really growing as a food destination. I think it's going to be known as one of the greatest places to eat in the country. It's slow. I mean, the restaurant scene has popped off, but I don't think that Tidewater, Virginia gets the credit that it deserves as the culinary destination with the bounty of ingredients that we have from the Chesapeake Bay and the ocean and all of our farms and the farmers that are raising animals sustainably," he said. "So I always wanted to work with chefs and bring a party to Southampton County and Franklin. And so last year we created this festival to benefit the Food Bank and the CROP Foundation. And this year we've kind of expanded it."

Click here for ticket and schedule information.

Other topics discussed on this episode of Eat It, Virginia include:


A new bagel place in Richmond (2:30)


The opening of Toast at Scott’s Walk (5:10)


Gelati Celesti Turns 40 (6:25)


The opening of Southern Kitchen at Stony Point Fashion Park (10:40)


The thought process behind Richmond restaurants offering (or not offering) reservations (11:40)

When you think of Virginia's finest food and drink, you might think of Virginia ham, Virginia oysters, and Virginia wine. But Marshall Rabil suggests Virginia peanuts should be atop that list. Rabil should know a thing or two about peanuts. (36:35)
His grandparents, Dot and HJ Hubbard, started Hubbard Peanut Company, which you may now know as Hubs, in Sedley, Virginia, back in 1954. (21:07)
Rabil shared his family's peanut story with Scott and Robey, plus shared details about the upcoming <a href="https://www.homegrownharvestva.com/">Homegrown Harvest Festival</a> he helped create as a showcase for restaurants and food purveyors in that part of Virginia. (50:11)
"I've been in Charleston, New York, I think Richmond is really growing as a food destination. I think it's going to be known as one of the greatest places to eat in the country. It's slow. I mean, the restaurant scene has popped off, but I don't think that Tidewater, Virginia gets the credit that it deserves as the culinary destination with the bounty of ingredients that we have from the Chesapeake Bay and the ocean and all of our farms and the farmers that are raising animals sustainably," he said. "So I always wanted to work with chefs and bring a party to Southampton County and Franklin. And so last year we created this festival to benefit the Food Bank and the CROP Foundation. And this year we've kind of expanded it."
<a href="https://www.homegrownharvestva.com/festival-details">Click here for ticket and schedule information</a>.
Other topics discussed on this episode of Eat It, Virginia include:
<ul>
<li>
A new bagel place in Richmond (2:30)
</li>
<li>
The opening of Toast at Scott’s Walk (5:10)
</li>
<li>
Gelati Celesti Turns 40 (6:25)
</li>
<li>
The opening of Southern Kitchen at Stony Point Fashion Park (10:40)
</li>
<li>
The thought process behind Richmond restaurants offering (or not offering) reservations (11:40)
</li>
</ul>

Bertrand Chemel: 2941

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