Chef John Fearrington Brings Soul to Capitol Hill Barracks Row
“District Soul Food” Chef John Fearrington is from Chapel Hill North Carolina. He’s been working in the hospitality arena for over 20 years. He started at 14 years old at a hotel in North Carolina.
Each summer after he came home from boarding school he would work at the hotel’s kitchen washing dishes, scrubbing potatoes and cutting steak. He believed being around a big family and cooking made sense. It was so natural, and he was around it so much that it became embedded in him. That’s when he got bit by the cooking bug.
During his live recorded interview Chef John talks about his journey and all the delicious meals that he drums up in the kitchen of “District Soul Food”. He says he was around antiquated primal southern style cooking which he infused in his menu at “District”.
“Quiet on The Set Magazine” publisher and staff had the opportunity to taste some of the cuisine on the menu. Some restaurant favorites are the sweet potato hush puppies, fried catfish, and shrimp and grits. One taste and anyone can see, chef John Fearrington has realized his calling.
Erik Humphrey
Click the link below to hear more of Chef John’s story.
