PHOTOS: © KIMBERLY KONG FROM NOM DIGITAL
Anthony Wayne Jones, Jr. traced his culinary inspiration to the original Iron Chef television series. That early spark eventually led him to pursue formal training and a professional career in kitchens. After graduating from Johnson & Wales University in Charlotte, North Carolina, Jones built experience across the DMV—Washington, D.C., Maryland and Virginia—and later worked in Florida. In 2022 he earned wider recognition by winning Chopped, and he has now returned to the region as executive chef at Dirty Habit, located inside the Kimpton Hotel Monaco Washington DC.
Dirty Habit occupies the hotel’s historic mailroom and courtyard, offering a lively atmosphere that centers on craft cocktails, shareable plates, inventive design and a large outdoor patio. The restaurant serves hotel guests and locals for breakfast, lunch, dinner and weekend bottomless brunch. Diners can choose to eat in the main dining room or in the Glass House.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE? Jones admits his guilty pleasure is Ritz crackers topped with spray-can cheese. On the other hand, he says there isn’t any ingredient he truly hates to use; he prefers to find ways to work with most flavors rather than reject them outright.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY? For private dinners, Jones draws on family memories and personal milestones. One standout is a corn and bay leaf custard topped with fresh blue crab and caviar — a nod to summer crab and corn traditions shared with his grandmother and father, elevated by the caviar for a refined finish. Another is his take on peaches and cream, inspired by his great-grandmother’s habit of jarring ripe peaches so the summer flavor could be enjoyed year-round.
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN? The first meal he prepared solo was a breakfast for his parents: pancakes, eggs and bacon. In his family, breakfast holds special significance, and holiday morning meals are treated with as much care as dinner.
PHOTO: © KIMBERLY KONG FROM NOM DIGITAL
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY? Jones points to the restaurant’s new sea bass dish as emblematic of his cooking style. The plate layers multiple textures and flavors that reveal themselves as you combine elements: chamomile-braised fennel, a charred eggplant purée and a shellfish nage transformed into a light foam accompany the fish. The result balances rich, bitter and umami notes, presenting a subtle appearance that unfolds into complexity with every bite.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR? While he doesn’t condemn trends outright, Jones personally avoids relying on fried foods. Fried items were central to his upbringing, but now he prefers to use frying as a technique to enhance a component rather than as the foundation of a dish.
DIRTY HABIT
Kimpton Hotel Monaco Washington DC
555 8th St. N.W.
Washington, DC 20004
tel 202 449 7095
dirtyhabitdc.com