A Story of Going Raw for Health, and Staying Raw for the Taste
Elizabeth’s Gone Raw is a Friday night fine dining experience where you can savor a Six-Course Raw Foods Tasting Menu in a nineteenth century restored townhouse.
Owner Elizabeth Petty has been a part of the Washington, DC food and hospitality community much of her professional life. Her passion for food and entertaining makes her a choreographer and curator as well as caterer. She traverses both sides of her business- The Catering Company of Washington which she acquired 26 years ago and her new endeavor, Elizabeth’s Gone Raw, with professional grace, and an impeccable standard of service. Her experience combined with her creativity and desire for innovation provides a custom designed experience for our clients. This along with her magnetic personality has attracted a best in class professional staff who share her vision and benefit from her guidance and experience.
Diagnosed with breast cancer 6 years ago, Elizabeth discovered the powerful healing benefits of a raw-vegan diet. Elizabeth’s Gone Raw was conceived by her inspiration; it is Elizabeth’s opportunity to share the gift of life expressed in the vibrancy of living cuisine.
Chef Francisco Hernandez is revolutionizing the way we eat. Although his cooking technique is cutting edge, especially in the realm of raw-vegan cuisine, the most important aspect of his food preparation is with the spirit in which he approaches each dish. Inspired by a quest to prepare food that nurtures the soul, Francisco discovered the benefits of a plant based diet and has been focused on creating sophisticated, innovative raw-vegan recipes for over three years.
Classically trained by Vache K. Benguian, Chef Hernandez is not new to the culinary scene in Washington, D.C. He has worked for the past eleven years in many D.C. restaurants cultivating his culinary expertise. Chef Hernandez is internationally acclaimed and has recently received attention in La Prensa Grafica, a prestigious El Salvadorian newspaper. Francisco continues to amaze diners every Friday night at Elizabeth’s Gone Raw.
Phillip J. Heyser
Sommelier | Service Director
Phillip J Heyser has crisscrossed the country from Austin to Colorado to Seattle gaining experience at exceptional fine-dining establishments where he served as Sommelier and Service Director. Phillip arrived in Washington, D.C., in 2011.
Knowledgeable, charming and dedicated to your dining experience, he has established himself not only as a Certified Sommelier with the Court of Master Sommeliers, but also as a Certified Sake Professional and an expert cocktail craftsman.
He takes pride in the challenge of pairing wines and the occasional ale with the 6-Course Raw Tasting Menu every Friday night. He also oversees the selection of wines and cocktails for your custom event with The Catering Company of Washington. In addition, Phillip provides training and development for the service staff in order to continually enhance the overall experience for our clients and guests.
Breena Siegel walked through the door at Elizabeth’s Gone Raw with the intention of finding a job that felt less like work and more about a purpose, a need to thrive in a creative environment in which food is the vehicle for change. The message at Elizabeth’s makes sense to Breena as she finds motivation in a concept that respects the heritage of food and traditional aspects of dining yet offers a health experience unlike any other food establishment in the city. Breena is inspired by the clientele at Elizabeth’s and finds tremendous joy in offering her professional skills with warmth and authenticity.
As reservations manager of Elizabeth’s Gone Raw, Breena frequently comments on the magic of the restaurant and is renewed by the hope that raw-vegan dining will become a tangible vision. Having studied film and visual arts, Breena’s reel of film is a continuous search for the enrichment in life.