A Story of Going Vegan for Health and Staying Plant-Based for the Taste

Elizabeth’s Gone Raw is a Friday and Saturday night fine dining experience where you can savor a seven-course vegan tasting menu in a nineteenth century restored townhouse.

Elizabeth Petty

Proprietor

Owner Elizabeth Petty has been a part of the Washington, DC food and hospitality community much of her professional life. Her passions for food and entertaining make her a choreographer and curator as well as a caterer. She traverses both sides of her business–The Catering Company of Washington which she acquired 29 years ago and her latest endeavor, Elizabeth’s Gone Raw–with professional grace and an impeccable standard of service. Her experience, creativity, and desire for innovation come together in custom designed experiences for her clients. These qualities, along with her magnetic personality, have attracted a best in class professional staff who share her vision and benefit from her guidance and wisdom.

Diagnosed with breast cancer 10 years ago, Elizabeth discovered the powerful healing benefits of a plant-based 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.

Francisco Hernandez

Executive Chef

Chef Francisco Hernandez is revolutionizing the way we eat. His cooking techniques are cutting edge, especially in the realm of vegan cuisine. However, the most important aspect of his food preparation is the spirit with 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 vegan recipes for over five 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 twelve years in many D.C. restaurants cultivating his culinary expertise. Chef Hernandez is internationally acclaimed and has received attention in La Prensa Grafica, a prestigious El Salvadorian newspaper. Francisco continues to amaze diners every Friday and Saturday night at Elizabeth’s Gone Raw.

Dora Lobo

Sommelier

A Bachelor in Law, Dora entered the wine world after moving to London in 2006 and working as a Junior Sommelier for one of Gordon Ramsay’s prestigious restaurants . She completed her advanced level at the Wines and Spirits Education Trust with merit and was hired for the launch of luxury store Harrod’s wine department . After working as head sommelier for one of the leading luxury hotels in the world, Dora moved to Washington, DC and started working at The Tabard Inn as their Sommelier and Restaurant Manager and is now the Beverage Director for The Catering Company of Washington, selecting wines for private clients and Elizabeth’s Gone Raw, with the task of creating craft cocktails and pairing wine with a different seven course tasting menu every month.

 

If you would like to be part of our team, please send your Resume with cover letter to elizabeth@thecateringco.com