You are here
Chef profile with Robert Weland of Poste Moderne Brasserie
August 5, 2009
Chef Robert Weland has an impressive culinary background hailing from the New York scene and includes a year in France at Pierre Orsi, a two-star Michelin restaurant in Lyon, where he learned farmer sourcing skills that he utilizes today to bring D.C. the freshest organic ingredients.
Chef Weland doesn’t rely solely on USDA organic certification. He sees that organic and bio-dynamic farmers truly love their land. Some farmers just don’t have the funds that are needed for the USDA certification, but they utilize farming practices that meet or exceed the standards set forth by the U.S. Department of Agriculture. He's more concerned with the practices than the label, and so up to 95 percent of the produce at Poste Moderne Brasserie is considered organic. Read the full article
Chef Weland doesn’t rely solely on USDA organic certification. He sees that organic and bio-dynamic farmers truly love their land. Some farmers just don’t have the funds that are needed for the USDA certification, but they utilize farming practices that meet or exceed the standards set forth by the U.S. Department of Agriculture. He's more concerned with the practices than the label, and so up to 95 percent of the produce at Poste Moderne Brasserie is considered organic. Read the full article
