Executive Chef Nicholas Fulginiti
Nicholas Fulginiti, Executive Chef at District Winery in Washington, D.C., brings a rich culinary background shaped by his Italian roots and a passion for seasonal, locally sourced ingredients. Raised in an Italian family in Atlanta, he discovered his love for cooking in his youth via a part-time restaurant job, leading him to pursue culinary training. His career took off at Atlanta’s Murphy’s, where he advanced to sous chef under the mentorship of Ian Winslade.
He later honed his skills in charcuterie at Holeman and Finch Public House with James Beard award-winning Chef Linton Hopkins. Before joining District Winery, Fulginiti worked at acclaimed restaurants like St. Cecilia and served as a private chef in D.C. His philosophy of “if it grows together, it goes together” informs his light-touch cooking style, which enhances natural flavors while honoring his Southern American and Italian heritage. Outside the kitchen, he enjoys high fashion, art, and spending time with his German Shepherd.
Chef de Cuisine Kevaughn McCray
Chef Kevaughn McCray, a Washington, DC native, is a celebrated culinary artist renowned for his mastery of global cuisines, blending Classic French techniques with Japanese flavors. Trained at a prestigious Chicago culinary school, he has worked with top hospitality brands like Rosewood, Auberge, and Starr. His approach to cooking, inspired by his grandmother, is rooted in love, family, and mentorship. Chef Kevaughn views food as a means of connection, and his passion extends beyond flavors to teaching and mentoring others, imparting both technical skills and the deeper significance of sharing meals as an expression of care and compassion.