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anything not to be in the projects. i grew up in one of the roughest neighborhoods in washington, d.c. now i'm a master sommelier. one of less than 300 in the world, but i do it my way there is a lot in the wine industry to take seriously. the wine is one of them, i think. even though most kids like me don't have much of a chance, i got out. moved away to culinary school and left my old life behind me. >> this is my chefs table moment. but i wanted to come back to d.c. >> so this is like a very d.c. thing. >> that's what makes it delicious. >> to reconnect with my family. >> how many...

moved away to culinary school and left my old life behind me. >> this is my chefs table moment. but i wanted to come back to d.c. >> so this is like a very d.c. thing. >> that's what makes it delicious. >> to reconnect with my family. >> how many more eggs do you need? >> topaz mccoy, annoying me for 39 years. >> and seek out a side of the city just below its surface. that smell, huh? nothing like it in the world. i haven't been on this street in over ten years. this is nuts. am i the only person here from d.c., born and raised? it's a journey, man. >> i'm excited how excited you are...

The Top Chef star will spearhead an exciting new project inside the Salamander Washington DC this fall

Manifest Bread, the small bakery Rick and Tyes Cook operate in Riverdale Park, serves a killer sourdough loaf.

Chef José Andrés and his team were debating the dining room’s gold facade. Was it too shiny? Would the travertine limestone be preserved? It was June 2015, a year before the chef was to open his fine-dining restaurant in the new Trump International Hotel. Plans were being finalized. Tentatively called Topo Atrio, the restaurant would