Originally from Austin, Texas, Ethan McKee grew up around the restaurant business. His first job came at the age of 12, assisting his mother with her catering business. Ethan was just 17 when he landed his first cooking job, running the kitchen at a local sports bar, before he left to attend L'Academie de Cuisine, the Washington area's premiere culinary school.

After his graduation from culinary school, Ethan spent a year working with Chef Bill Jackson at the Great American Restaurant Group's flagship restaurant Carlyle Grand. In 1998 Ethan moved to Vail, Colorado where he spent two years honing his classic French technique at The Left Bank, Vail's top fine dining restaurant. Ethan returned to the D.C. area in 2000 for the opportunity to work with Chef Todd Gray at the award-winning Equinox restaurant in downtown Washington where he worked his way up from line cook Chef de Cuisine.

In the spring of 2007 Ethan was tapped to open the second Rock Creek restaurant location, building the restaurant's "mindful dining" concept into a fine dining destination. Under his direction, Rock Creek at Mazza Gallerie earned critical acclaim and a spot in the Washingtonian's "Top 100 Restaurants."

Ethan continues his support of local and sustainable products and producers. As Executive Chef of Circle Bistro, Ethan will be incorporating classic French training with his understanding of a lighter cooking style to create outstanding bistro-style cuisine with a nod to his fine dining roots.

A Cool, Casual Georgetown DC Restaurant. Perfect Before A Night On The Town.

Savor delightful French and American cuisine at The Circle Bistro, an exceptional downtown Washington DC restaurant for romantic interludes, family dinners, or a quick bite before a Kennedy Center show. Call 202-293-5390 or click here to book your reservation now.

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