Executive Chef Pedro Matamoros’s current cooking adventure debuted at 8407 kitchen bar in Silver Spring, March 2010. His artisanal American menu evolves with the seasons as he gathers from the current harvest creating his signature bold flavors and unusual harmonious pairings. His handcrafted offerings include house made charcuterie, pasta, seafood and small plate fare. Chef Matamoros partners with talented local producers, farmers and ranchers underlining his intuitive understanding and the importance of a farm to chef connection.
Chef Matamoros brings seventeen years experience having started his career in the kitchen at Washington DC’s Tabard Inn. He was Executive Chef there for five years. He opened Silver Spring's Nicaro in the fall of 2007, where he focused on creating his inspired cuisine in his own community. Nicaro won acclaim with a spot in Washingtonian Magazine's "Top 100 Restaurants of DC" for it's "modern eclectic cooking" and "craftsmanship in the kitchen" in both 2008 and 2009.
Nancy Hart
Before becoming 8407's General Manager | Managing Partner, Nancy Hart was active locally as Consulting Manager at Nicaro in Silver Spring, General Manger of the Yin Yankee Cafe in Annapolis and Culinary Director at Red Rock Canyon Grill.
Nancy began her career as a chef and consultant in some of New York's most well-known and innovative kitchens such as Café Dom, Matthew's and Restaurant Associates. Nancy's passion for food and excellence led her to become the General Manager of City Bakery's flagship 18st location in New York where she developed the off premise catering and special events department while she coordinated the expansion for Maury Rubin, transitioning from a 1,200 square to 4,500 square foot retail store.
Expanding her skills into management as the Director of Operations for Chow Down, Nancy worked on such exciting and diverse New York venues as Xing, Modern Chinese cuisine; Therapy,lounge and dining; Reunion Coffee and Tea, coffee bar; Vynl, American and Asian inspired upscale diner and Hell’s Kitchen, progressive Mexican cuisine.
As Chef and Operations/Special Project's Manager for The Vinegar Factory, a landmark integrated gourmet market of the Upper East Side, Nancy was responsible for the vision and implementation behind many of Eli Zabar's highly successful projects as well managing both catering and wholesale projects.
Rita Garruba
Rita Garruba began working at an early age in small neighborhood bakeries and pastry shops in and around her hometown in New Jersey. Under the tutelage of her European mentors, Rita became fascinated with the science of baking, the beauty of perfectly decorated cakes and pastries and the unmistakable aroma of pure chocolate. Gaining invaluable experience at all levels, and in-depth knowledge from each new pastry environment, Rita decided to pursue her craft at a higher level. After graduating from college she moved to New York City and attended the restaurant management program at New York City Technical College, the Peter Kump cooking School and later L’Academie de Cuisine in Bethesda MD.
Since moving to Washington DC, Rita has directed numerous pastry departments including: Farrah Olivia by Morou, Butterfield 9, Vidalia, Marvelous Market, Restaurant Nora, Morrison Clark Inn, Chanterelle Caterers, Four Ways Restaurant, City Club of Washington and Leathercoat Restaurant in The Plains, Virginia. Rita has also developed her own company, Garruba Dolci, which specializes in handmade Italian desserts, including Chocolate Truffles, Panforte and Biscotti.
Rita’s repertoire successfully combines classic desserts with innovative interpretations, a disciplined approach to technique, and simple plate presentations with the unwavering mantra “it’s all about taste”. To that end, Rita is excited to be working with Pedro Matamorous and the 8407 team and with local farmers and artisan producers in an effort to source and showcase the freshest local ingredients on her seasonal dessert menus.
Rita has been recognized in Chocolatier Magazine, Art Culinaire, The Washington Post and numerous other print media. She was nominated for Pastry Chef of the Year 3 times by the Restaurant Association of Metropolitan Washington (Rammys).
