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Why he won Because he cares so much about ingredients that he spends his days off working at his favorite farm.
Born Dublin, Ireland; 1969.
Experience New Heights, Gabriel, Vidalia and Bistro Bis, all in Washington, DC.
Why he became a chef "I was in college in Dublin studying computer programming—BASIC and COBOL, which were archaic computer languages even when I was in school. Some friends opened up a restaurant, Da Vincenzo. I started washing dishes, then I became a waiter, then one of the guys in the kitchen was sick and I filled in."
Biggest inspiration David Lankford, owner of Davon Crest farm in Trappe, Maryland. "He's so excited about farming. When I'm down, David is like my Santa Claus."
Favorite thing about Old Town Alexandria "The people here have adventurous palates. Once we bought 10 pounds of sardines and sold them as a special; in 20 minutes they were gone. I couldn't give them away in downtown DC."
Next project Eamonn's a Dublin Chipper, a fish-and-chips shop opening this summer. "And I shot a test episode for a kids' cooking show with a Sesame Street producer."
Details 110 S. Pitt St.; 703-706-0450.

WEB EXCLUSIVE! Read more of our interview with Cathal Armstrong