Chef Chris Cline and Jeff Tunks


PassionFish and Passion Food Hospitality, Washington, DC and Reston, VA

As Executive Chef at PassionFish in Reston, VA and Bethesda, MD, Chef Chris Cline brings his version of globally inspired seafood to the suburbs of the nation’s capital, which he calls home. Graduating at 17, Cline headed straight for Providence, Rhode Island, and Johnson & Wales University. Following his New England training, post-graduation opportunities were waiting for cline in Charleston, South Carolina, at the very exclusive five-diamond Woodlands Resort. Cline then applied for a position at DC Coast with Jeff Tunks and was immediately hired as a tournant. With the opening of PassionFish in 2008, Cline became the Executive Chef at the restaurant in Reston, Virginia and is how helming the kitchen of its new second location in Bethesda, Maryland, which opened in September of 2015. Cline’s efforts have earned PassionFish in Reston consecutive rankings on Washingtonian’s 100 “Best Restaurants” list.

Chef Jeff Tunks is one of the best and brightest in the ever-growing constellation of great American chefs. Tunks attended the Culinary Institute of American and received the prestigious Frances L. Roth Award for outstanding performance while there. He then worked as an externship under Dean Ferring at the Veranda Club in Atlanta and the Mansion on turtle Creek in Dallas before meeting his mentor Chef Takashi Shirmaizu. Tunks was then recruited as opening Executive Chef at the River Club Restaurant in Georgetown. After traveling all over the United States as a talented chef, he decided to go it alone and open DC Coast in June of 1998. DC Coast garnered reviews from Gourmet, Bon Appétit, Food & Wine, Travel + Leisure, Wine Spectator, The New York Times and The Washington Post. Tunks himself has also been named Chef of the Year 2003-2004 by the Restaurant Association of Metropolitan Washington and was a finalist in 2014 and 2015 for their RAMMY Award along with his partners in the category of Restaurateurs of the Year. He is listed in The International Who’s Who of Chefs and Washingtonian magazine named Tunks and his partners Restaurateurs of the year in 2005. He is currently Chair of the Southern Food & Beverage Museum.