Frank ruta, CULINARY DIRECTOR

In September 2019, Restaurateur Ashok Bajaj announced the appointment of Frank Ruta as executive chef of Annabelle, his newest fine dining concept located at 2132 Florida Avenue. N.W.  Ruta’s distinguished career spans over three decades and includes eleven years as executive sous chef at the White House, serving under three presidents and as owner/chef of the award-winning Palena.  Prior to joining Annabelle, Ruta served as executive chef at the notable Mirabelle in Washington, D.C. In October 2000, Ruta joined talent forces with his partner Ann Amernick to open Palena.  A beloved restaurant in the Cleveland Park neighborhood, it earned early success securing its place in the competitive Washington, D.C. culinary scene for the thirteen years. Ruta and Palena received widespread recognition and acclaim including Food and Wine Magazine’s “Best Chef” in 2001, Esquire Magazine “Best New Restaurant” in 2001, Washingtonian Magazine 2002 “Restaurateurs of the Year” (along with Ann Amernick, then co-owner and pastry chef), James Beard “Best Chef Mid-Atlantic” in 2007, The Washington City Paper 2007 “Chef of the Year” and James Beard nomination for “Best Restaurant” in 2014. In October 2016, he was tapped to open Mirabelle as executive chef, before joining Knightsbridge Restaurant Group in April 2019.

“Value is earned when each party leaves feeling like they’ve won. Our list has something for everyone that walks through these doors while encouraging exploration and discovery.”

GARY RUSSELL, WINE DIRECTOR

In February 2023, Annabelle got a new Sommelier! Gary is a Florida Native and since beginning his adventure in becoming a sommelier in 2013, he moves every two years as a way to explore the world. He was the Wine Steward for The Ritz-Carlton Orlando Grand Lakes from 2017 - 2020 and then the Wine Director for Dorado Beach, a Ritz-Carlton Reserve from 2020 - 2022. He has earned the Wine Spectator “Best of Award of Excellence” in 2021, 2022, and 2024, reserved for wine programs typically offering 350 or more selections, these restaurants are destinations for serious wine lovers, showing a deep commitment to wine, both in the cellar and through their service team.
“I had always been curious about working in the D.C. Market. Then the chance to work for Restaurateur Ashok Bajoj and Chef Frank Ruta presented itself, and I jumped at the opportunity! I love people and working in hospitality presents one of the best ways to connect with guests and create something special for them. I guess the ‘love language’ I love speaking the most is food & wine blended in with some genuine care & comfort.” Gary has traveled extensively in the pursuit of wine education, including France, Germany, and the western United States from Santa Barbara all the way up the coast and over to Walla Walla, WA. Please come and introduce yourself to Gary. He loves meeting new people and talking wine. Whether it’s the perfect glass to go with your dinner, or a selection of wines for your private event, Gary is your guy!

 "The flavor of a food almost always reveals the quality of a wine and exalts it. In turn, the quality of a wine complements the pleasure of a food and spiritualizes it."
- Wine Critic Luigi "Gino" Veronelli (1926-2004)