DAVID DESHAIES / CHEF partner

Chef Deshaies grew up in a family run restaurant in the Loire Valley of France. After completing his apprenticeship in Normandy at " La Forge" (1 Michelin Star), Chef Deshaies worked at acclaimed restaurant "Le Pralong " (4 Star International Relais & Chateaux, in France). He moved to Spain to work at Restaurant Ses Rotges (1 Michelin Star, in Spain), and then returned to his motherland under Jean Michel Lorain at La Cote Saint Jacques (3 Michelin Stars, in Burgundy, France).

Deshaies moved to the United States in 2001, joining Michel Richard at the acclaimed 4 Star Michel Richard Citronelle in Washington, DC, and quickly rose through the ranks to spend eight years as the Executive Chef of Citronelle. As the company expanded, Chef Deshaies become Corporate Chef of Michel Richard’s restaurants in Washington, DC, Las Vegas, and New York City. With an eye for excellence David realizes the magic, creativity, and whimsy of Michel Richard with a partnership that takes on the likeness of a mind reader. They share an artistic eye and vision.  

David Barigault / Executive Chef

Chef David is native of the little country known as France where they are known to like their food (just a little!). He was born and raised near Paris with the influence of his parents who came from the regions of Bretagne and Deux-Seures. He has loved cooking since he can remember and started working in restaurants at the ripe old age of 15 with his uncle who was also a chef.  

He had the honor of cooking for two French Presidents before moving to America where he has lived and cooked for 20 years with stops at some of DC’s most prestigious restaurants like El Catalan (Chef Yannick Cam), Le Gaulois with Chef Bernard Baudrand, and L’Auberge Chez Francois with Chef Jacques Haeringer.  He was also featured on the TV show “Hillbilly Hand Fishing Frenchmen” on Animal Planet.

Recently Chef David joined Central where he is pleased to have the opportunity to learn some new tricks from Chef David Deshaies who was personally mentored by Michel Richard. He is excited to bring his passion, creativity and talent to the table, to offer Central’s patrons the pleasure of the many classics that were in Michel’s original Central repertoire as well as concocting a few creations of his own. For Chef David, cooking is a gift from the heart, not just the kitchen!

Giovani Flores / Executive Sous Chef

Giovanni has been a stalwart in the kitchen of Central almost from the very beginning, working directly with Michel on the dessert program and progressing through the ranks to Sous Chef.  He has filled every role with the same positive attitude and consistent attention to detail that is the hallmark of culinary greatness. Something has to be going well for him to stick around for 15 years. Here's to many more!!  

BORIS RiSTIC / General Manager

Boris grew up in Nis, Serbia and comes from a community rooted in family and service. Growing up food was a staple in his culture that brought people together. Boris had the fortune of traveling to multiple countries as a result of his 17 years old professional basketball career. During that time, he was able to experience a multitude of cultures and their love of their own unique culinary traditions. Boris began his career in the industry in his hometown working as a bartender and barista at a locally renowned tavern.

Boris came to the United States in 2013, where he started his journey as a server at Tom Power’s flagship Corduroy. In 2015, Boris began his tenure at Central as a server and through his diligence, passion and drive worked his way up to Assistant General Manager in 2019. Boris became General Manager of Central in January of 2022. He holds great reverence for the legacy of Michel Richard and the longevity of Central. Boris strives to provide a friendly dining experience for every guest that passes through the doors.