Tony Brown, Proprietor
Tony Brown has lived in the Chevy Chase neighborhood for more than 15 years with his family of four daughters. Having grown up in Macon, GA as the son of an Army doctor – the last in a line of dairy farmers – Tony pulls from all aspects of his varied background with the creation of macon bistro. Growing up in Macon, he learned the family culinary traditions such as buttermilk biscuits, slow braises and coconut cake. He also learned that cooking was not about showing off your talents but was instead about bringing folks together and creating community. That’s the driving philosophy behind macon bistro. Tony grew up, got a chemistry degree from Cornell, then realized he wanted to cook food as opposed to polymers and started moonlighting at Union Square Café in NYC. He made the jump to full time cooking and started training at Peter Kump’s NY Cooking School (a James Beard affiliated culinary program). Then he cooked in San Francisco at Joyce Goldstein’s Square One and subsequently followed his love to Ann Arbor, MI! Tony started cutting his entrepreneurial teeth when he conceived, built and opened the Burro – a fast casual burrito concept inspired by his time in SF’s Mission District. After the inaugural location in Ann Arbor, he moved to DC and opened 3 locations around Dupont and Foggy Bottom. Tony successfully sold the Burro in 2001, graduated valedictorian from Georgetown Business School and started consulting for the federal government. After 12 years wearing a suit and growing a multi-million dollar consulting practice with several B-School colleagues, Tony is sharpening his knives and turning his talents once again to cooking for friends and neighbors.
Andra Johnson, General Manager & Beverage Director
Andra Johnson got her start in the restaurant business like many teenagers – she needed a job to earn enough money to buy her next pair of cool tennis shoes. A local chain restaurant in Rockville gave her a break. Soon she was bussing, then hosting and before she knew it she had caught the restaurant bug. She headed to DC and became an accomplished Barista and Bartender with Mayorga Coffee and opened a franchise location where she was the GM and events coordinator. And from there she moved to a bustling neighborhood restaurant, Open City, where she was a Managing Server for 4 years and was then promoted to AGM at The Diner, another restaurant in the Constantine Stavropoulos group. The Diner prompted a deeper interest in fine dining and AJ had to figure out the right establishment to help her make the move – one that would appreciate her love of great service and fine dining as well as her love of tattoos. She wound up first at Eola on P Street, a Dan Singhofen restaurant, then joined the opening staff of Le Diplomate, a Stephen Starr restaurant, and finally made her way into the Robert Weidmaier restaurant group as AGM and wine director of Mussel Bar & Grille Bethesda. If you happen to see AJ at your table, which is very likely, look to her tattoos to pick your topic—do you want to talk Yankees (right arm) or spirits (left arm)? She knows both quite well and is happy to engage you in a conversation about Nats vs. Yankees or the history of whiskey. (She knows what she’s talking about, having earned her Level I Sommelier certification last Fall as well as her Level I Cicerone Certified Beer Server.)