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RESERVATIONS
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RESERVATIONS

Meet Our Leadership

At the heart of our success is a team of industry leaders with a passion for excellence and innovation. Each member brings unique expertise to drive our vision forward.

Nasr El Hage

Principal Managing Partner

Cedric Maupillier

Executive Chef & Partner

Dany Abi Najm

Managing Partner & Head of Operations

Nellie Elana Gebrail

Managing Partner & CFO

Joseph Cassis

General Manager & Beverage Director

Pierre Moussa

Assistant General Manager & Entertainment Director

Veronica Juarez Pereira

Director of Hospitality

Anthony Brooks

Director of Sales and Events

Arsalan Lutfi

Brand Ambassador

Team

Meet Our Leadership

At the heart of our success is a team of industry leaders with a passion for excellence and innovation. Each member brings unique expertise to drive our vision forward.

Nasr El Hage is the Co-Founder and Managing Director of Ritz Banc Group. He is also a member of the Executive and Investment Committees. Mr. El Hage has extensive experience in all aspects of the real estate private equity industry including investment strategy, sourcing opportunities, underwriting assets, market research, managing risks, and disposition strategies. At the firm, he also plays a central role in capital markets and investor relations.
Prior to founding Ritz Banc Group, Mr. El Hage was a Valuation Risk Analytics Manager at Freddie Mac, managing an $85 billion portfolio of multi-family fixed income assets and Mortgage-Backed Securities (MBS). During his five years at Freddie Mac, he also held positions in the credit risk department analyzing the credit obligations and economic capital of the firm guaranteed business. Previously, he held various consulting positions at BearingPoint (now Deloitte) working both in the public sector on international development projects and private sector mainly in the financial services industry.
Mr. El Hage holds a Bachelor of Science degree in Economics from George Mason University and a master’s degree in applied economics from Johns Hopkins University. He is also a member of The Lebanese International Finance Executives (LIFE), The DC Real Estate Group and Young Presidents’ Organization (YPO) Washington DC Chapter. Mr. El Hage is fluent in English, French and Arabic. He resides in Arlington, VA.

Chef Cedric Maupillier began his culinary journey at the ripe age of 15 in Toulon. Humble beginnings at Levilly Bakery and Monte Carlo’s Café de Paris sparked a passion in the industry that led him back to school where he received his BA in Restaurant & Hotel Management. Upon graduating, Maupillier picked up and moved to England where he quickly proved himself working under noted chef Julian Clauss-Ehlers, as well as staging in several Michelin rated chefs’ kitchen. He later returned to France to work for few years at the 3 Michelin Stars rated La Cote St. Jacques in Burgundy and at the 1 Michelin Star rated Relais & Chateaux’s Du Pralon in Courchevel.
The chef’s next move was across the pond where he parlayed his experience into a position at the Ritz Carlton’s Maestro in 2002 under the leadership of James Beard award wining Chef, Fabio Trabocchi. From there Maupillier went to work for the famed Michel Richard at Citronelle as the executive sous chef, eventually moving on to assist Richard in the developing and opening of his latest project as Executive Chef and got rewarded in 2008 James Beard Best New Restaurant Central. Then the chef in 2011 open a new restaurant in Adams Morgan, Mintwood Place.
At Mintwood Place, his hard work has shown through the accolades. Mintwood Place and he have garnered: Washington Post and Washingtonian 3 star reviews, Food & Wine’s The People’s Best New Chef: Mid-Atlantic, nominated for Chef of the Year at the RAMMYS in 2013/14/15 and took home Best New Restaurant in 2013, Best Brunch in 2014 and Best Upscale Casual Restaurant in 2015 , was a James Beard Award semifinalist for Best Chef: Mid-Atlantic in 2013/14/15 and Best New Restaurant in 2014 and included in Conde Nast Traveler’s 70 best new restaurants in the world in 2013.
In November 2015, Chef Maupillier, opened Convivial Restaurant in the Washington, DC Shaw neighborhood. Since its opening, Convivial and Maupillier have garnered accolades including a 3 star review from the Washington Post, 3.5 star review from the Washingtonian, and he was a James Beard Award semifinalist for Best Chef Mid-Atlantic for the fourth year in a row. At Convivial, Chef Maupillier emphasized on classic French bistro/regional cuisine.
In December 2024, Chef Cedric Maupillier joined Barbouzard as a partner and executive chef, bringing his culinary expertise to the project.

Dany Abi-Najm is among the most successful entrepreneurs in the Washington DC area over the last 40 years. His hard work and fierce attention to detail has its roots in the fertile ground of home and family. Already a combat veteran from Lebanon’s civil war at age 15, Mr. Abi Najm immigrated to the US with his family in 1976. It was a time of struggle as they gained a foothold in their new country. A new language, culture and surroundings strengthened Dany’s family bond but also challenged him to overcome everyday obstacles. Mr. Abi Najm used this as motivation to see beyond barriers to the rewards of the future.
Mr. Abi Najm is currently the president of Lebanese Taverna Group. Established in 1979, this dynamic enterprise consists of multi-concept, multi-location venues for delivering the best that Lebanese cuisine has to offer. Presently there are five full scale restaurants, six fast-casual diners, one grocery/market store and a full-scale catering company — located in three states and Ronald Reagan airport. Sales, pre-pandemic, peaked at $25 million a year.
Mr. Abi Najm’s robust and successful strategies were proven as he led his team of 300 employees to navigate the uncharted waters of the pandemic. Through innovative programs like neighborhood deliveries and establishing a wholesale market, he was able to keep business running and his staff employed.
Mr. Abi Najm’s professionalism and rapport with the hospitality industry has earned him a distinguished, highly respected reputation for his generosity and influence in the restaurant world.

Nellie Elana Gebrail is the Founder and President of Gebrail Investment Company, which currently manages 10 subsidiary entities representing various investment strategies.
Ms. Gebrail began her career at Arthur Andersen, LLP and advanced to senior audit within one year of hire. There she advised clients across diverse industries including: finance and banking; oil and gas; medical corporations; and retail. Subsequent to graduate school, Ms. Gebrail joined the Export- Import Bank as an analyst in asset management responsible for transaction research, underwriting, and restructures. Her expertise on specific transactions led her to serve on the Senior Executive Team reporting to the White House. Ms. Gebrail finished her term at Export-Import as Vice President in Authorized Finance.
Shifting gears to Wall Street, Ms. Gebrail joined Chilton Investment Company, working directly for Richard Chilton. Ms. Gebrail developed and oversaw over 40 investment entities with varying strategies totaling $3B in assets. She helped to launch Chilton Trust, which grew significant clients including Sean Penn, Leonardo Di Caprio, among others.
Ms. Gebrail obtained a Bachelor of Science in Accounting from Oklahoma City University and immediately obtained the Certified Public Accountant, CPA, designation. After three years of training Arthur Andersen, one of the Big 5 firms, Ms. Gebrail earned her MBA from George Washington University, including a Finance and Economics semester at Oxford University. Ms. Gebrail has a passion for cooking, creative strategy, and firm business management.

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Joseph Cassis is the Beverage Director and Assistant General Manager of Barbouzard.  With over 25 years of experience in the service industry, he has been involved in every aspect of the restaurant business.  While his career has included almost every position in both FOH and BOH, the beverage side of the business has been his biggest passion.  Over the years, his programs have won numerous awards and been featured in both local and national news and publications.   

Joseph graduated from West Virginia University where he studied Biology and Chemistry; it is also where he first began working in the bar scene and took an interest in the science and history of the alcohol industry.  He would go on to work at a variety of fine dining restaurants in the DMV where he trained under several sommeliers and beverage managers until he began running his own programs.  Always anxious to learn more, he has studied with both the Court of Master Sommeliers and the Wine Education and Spirit Trust to advance his knowledge of his craft. 

 An avid traveler, Joseph has been across the world to explore wine growing regions as well as the unique food and beverage cultures of the locales he visits.  This has given him a great appreciation of the influence of terroir and history on food and beverage which he tries to share with guests at his programs.

Pierre is an accomplished DJ and curator whose career has spanned decades. With an ear for diverse sounds and a passion for sharing music with the world, Pierre has shaped the auditory landscape of both radio stations and businesses across the country, crafting playlists and curating soundscapes that resonate with listeners from all walks of life.

Born with a deep love for music, Pierre began his journey in the music world as a DJ. His early days were spent in local clubs and underground parties, where he honed his craft of mixing, blending, and selecting the perfect tracks to create an unforgettable atmosphere. Pierre’s natural ability to read the room, his unique style, and his vast knowledge of genres quickly made him a sought-after DJ, earning him spots at prestigious venues and events.

In 2006, Pierre took his passion for music to the airwaves, hosting his own radio show. With a voice that could command attention and a wit that kept listeners engaged, he became a beloved personality on the station. His show featured not only the latest tracks and hidden gems but also insightful commentary, interviews with artists, and in-depth music discussions. Pierre’s ability to connect with listeners on a personal level made his program a standout, and his fan base grew rapidly.

At the heart of Pierre’s career is a simple yet profound belief: music has the power to connect, inspire, and transform. Through his work, he remains committed to pushing boundaries, discovering new sounds, and sharing the joy of music with the world.

Veronica Juarez is a hospitality professional with over a decade of experience in some of Washington, DC’s most renowned restaurants. She has worked under acclaimed chefs such as Fabio Trabocchi and José Andrés, where she developed a strong foundation in high-end service and front-of-house leadership.
 
Originally from Bolivia, Veronica earned her law degree before moving to the United States in 2007 to study English. What began as a temporary plan soon turned into a lifelong passion for hospitality. Starting from the ground up, she worked her way into leadership roles, drawn to the energy, creativity, and connection that define great service.
 
Today, as a service manager, Veronica combines professionalism, warmth, and attention to detail to ensure every guest feels genuinely cared for. Her background in law gives her a unique perspective on structure and discipline, while her love for hospitality shines through in every aspect of her work.
With over 25 years of experience in hospitality, sales, event planning, and operations, Anthony J. Brooks is a dynamic and seasoned professional with a reputation for excellence across Washington, DC, Miami and Delaware. Known for his leadership, creativity, and guest-focused approach, Anthony has built and revitalized restaurants, developed standout events, and driven sales for both boutique venues and high-volume hospitality groups.
 
Anthony began his career in the Miami and the  heart of DC’s dining scene, quickly rising through the ranks in front-of-house management roles. His natural ability to connect with guests, lead diverse teams, and elevate service standards led him to oversee operations at several acclaimed establishments. He later expanded his expertise into sales and event management, with Rose’s Restaurant Group, curating high-profile private dining experiences, weddings, corporate galas, and political functions with an eye for detail and a flair for execution.
 
In Delaware, Anthony brought the same passion and vision, notably serving along side his husband, Executive Chef and co-Cowner Jeremiah Brooks, as Owner of Hamilton’s on Main, where he combined culinary creativity with operational oversight to transform the restaurant into a local gem. His understanding of brand development, community engagement, and market positioning made him a respected figure in the Mid-Atlantic dining landscape.
 
Today, Anthony continues to lead with integrity and innovation, blending deep operational knowledge with strategic thinking in hospitality development, event production, and business consulting. His ability to inspire teams, grow revenue, and craft unforgettable guest experiences remains the hallmark of his enduring career.

Arsalan Lutfi is the Founding Member and Executive Vice President of TriVision, an award-winning creative marketing and media communications agency based in the Washington metropolitan area. As the driving force behind TriVision’s project management, creative design, and marketing departments, Arsalan plays a pivotal role in delivering innovative solutions for both the agency and its clients. He has led numerous high-profile projects for Fortune 500 companies and government agencies, specializing in brand campaigns, digital strategy, media communications, and integrated marketing.

Arsalan holds a bachelor’s degree in Art Studio with a concentration in Visual Information Technology from George Mason University. He has received multiple honors and awards for his contributions to the industry, including his leadership in brand development and rollout for EXIM Bank, the U.S. International Development Finance Corporation, and other major institutions.

As a passionate foodie with an eye for presentation and detail, Arsalan not only is a minority investor in Barbouzard, but he plays a key role in developing the restaurant’s brand and now proudly serves as its Brand Ambassador, integrating his creative vision with the culinary journey to craft a truly immersive and memorable dining experience.

He is the former Chairman of the Board of Trustees for the American University of Afghanistan (AUAF) and currently serves as the Chair of Communications on the Board. Additionally, Arsalan is an active Board Member of both the National Museum of the U.S. Army and the Northern Virginia Technology Council.

contact us

+1 202.998.2009

RESERVATIONS

address

1700 K Street, NW
Washington, D.C. 20006

HOURS

Monday: CLOSED
Tue, Wed & Thur: 5pm-12am
Friday: 5pm-1am
Saturday: 5pm-1am
Sunday: CLOSED

©2025 Barbouzard. All Rights Reserved.
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Nasr El Hage

Principal Managing Partner

Nasr El Hage is the Co-Founder and Managing Director of Ritz Banc Group. He is also a member of the Executive and Investment Committees. Mr. El Hage has extensive experience in all aspects of the real estate private equity industry including investment strategy, sourcing opportunities, underwriting assets, market research, managing risks, and disposition strategies. At the firm, he also plays a central role in capital markets and investor relations.
Prior to founding Ritz Banc Group, Mr. El Hage was a Valuation Risk Analytics Manager at Freddie Mac, managing an $85 billion portfolio of multi-family fixed income assets and Mortgage-Backed Securities (MBS). During his five years at Freddie Mac, he also held positions in the credit risk department analyzing the credit obligations and economic capital of the firm guaranteed business. Previously, he held various consulting positions at BearingPoint (now Deloitte) working both in the public sector on international development projects and private sector mainly in the financial services industry.
Mr. El Hage holds a Bachelor of Science degree in Economics from George Mason University and a master’s degree in applied economics from Johns Hopkins University. He is also a member of The Lebanese International Finance Executives (LIFE), The DC Real Estate Group and Young Presidents’ Organization (YPO) Washington DC Chapter. Mr. El Hage is fluent in English, French and Arabic. He resides in Arlington, VA.

Cedric Maupillier

Executive Chef & Partner

Chef Cedric Maupillier began his culinary journey at the ripe age of 15 in Toulon. Humble beginnings at Levilly Bakery and Monte Carlo’s Café de Paris sparked a passion in the industry that led him back to school where he received his BA in Restaurant & Hotel Management. Upon graduating, Maupillier picked up and moved to England where he quickly proved himself working under noted chef Julian Clauss-Ehlers, as well as staging in several Michelin rated chefs’ kitchen. He later returned to France to work for few years at the 3 Michelin Stars rated La Cote St. Jacques in Burgundy and at the 1 Michelin Star rated Relais & Chateaux’s Du Pralon in Courchevel.
The chef’s next move was across the pond where he parlayed his experience into a position at the Ritz Carlton’s Maestro in 2002 under the leadership of James Beard award wining Chef, Fabio Trabocchi. From there Maupillier went to work for the famed Michel Richard at Citronelle as the executive sous chef, eventually moving on to assist Richard in the developing and opening of his latest project as Executive Chef and got rewarded in 2008 James Beard Best New Restaurant Central. Then the chef in 2011 open a new restaurant in Adams Morgan, Mintwood Place.
At Mintwood Place, his hard work has shown through the accolades. Mintwood Place and he have garnered: Washington Post and Washingtonian 3 star reviews, Food & Wine’s The People’s Best New Chef: Mid-Atlantic, nominated for Chef of the Year at the RAMMYS in 2013/14/15 and took home Best New Restaurant in 2013, Best Brunch in 2014 and Best Upscale Casual Restaurant in 2015 , was a James Beard Award semifinalist for Best Chef: Mid-Atlantic in 2013/14/15 and Best New Restaurant in 2014 and included in Conde Nast Traveler’s 70 best new restaurants in the world in 2013.
In November 2015, Chef Maupillier, opened Convivial Restaurant in the Washington, DC Shaw neighborhood. Since its opening, Convivial and Maupillier have garnered accolades including a 3 star review from the Washington Post, 3.5 star review from the Washingtonian, and he was a James Beard Award semifinalist for Best Chef Mid-Atlantic for the fourth year in a row. At Convivial, Chef Maupillier emphasized on classic French bistro/regional cuisine.
In December 2024, Chef Cedric Maupillier joined Barbouzard as a partner and executive chef, bringing his culinary expertise to the project.

Dany Abi Najm

Managing Partner & Head of Operations

Dany Abi-Najm is among the most successful entrepreneurs in the Washington DC area over the last 40 years. His hard work and fierce attention to detail has its roots in the fertile ground of home and family. Already a combat veteran from Lebanon’s civil war at age 15, Mr. Abi Najm immigrated to the US with his family in 1976. It was a time of struggle as they gained a foothold in their new country. A new language, culture and surroundings strengthened Dany’s family bond but also challenged him to overcome everyday obstacles. Mr. Abi Najm used this as motivation to see beyond barriers to the rewards of the future.
Mr. Abi Najm is currently the president of Lebanese Taverna Group. Established in 1979, this dynamic enterprise consists of multi-concept, multi-location venues for delivering the best that Lebanese cuisine has to offer. Presently there are five full scale restaurants, six fast-casual diners, one grocery/market store and a full-scale catering company — located in three states and Ronald Reagan airport. Sales, pre-pandemic, peaked at $25 million a year.
Mr. Abi Najm’s robust and successful strategies were proven as he led his team of 300 employees to navigate the uncharted waters of the pandemic. Through innovative programs like neighborhood deliveries and establishing a wholesale market, he was able to keep business running and his staff employed.
Mr. Abi Najm’s professionalism and rapport with the hospitality industry has earned him a distinguished, highly respected reputation for his generosity and influence in the restaurant world.

Nellie Elana Gebrail

Managing Partner & CFO

Nellie Elana Gebrail is the Founder and President of Gebrail Investment Company, which currently manages 10 subsidiary entities representing various investment strategies.

Ms. Gebrail began her career at Arthur Andersen, LLP and advanced to senior audit within one year of hire. There she advised clients across diverse industries including: finance and banking; oil and gas; medical corporations; and retail. Subsequent to graduate school, Ms. Gebrail joined the Export- Import Bank as an analyst in asset management responsible for transaction research, underwriting, and restructures. Her expertise on specific transactions led her to serve on the Senior Executive Team reporting to the White House. Ms. Gebrail finished her term at Export-Import as Vice President in Authorized Finance.

Shifting gears to Wall Street, Ms. Gebrail joined Chilton Investment Company, working directly for Richard Chilton. Ms. Gebrail developed and oversaw over 40 investment entities with varying strategies totaling $3B in assets. She helped to launch Chilton Trust, which grew significant clients including Sean Penn, Leonardo Di Caprio, among others.

Ms. Gebrail obtained a Bachelor of Science in Accounting from Oklahoma City University and immediately obtained the Certified Public Accountant, CPA, designation. After three years of training Arthur Andersen, one of the Big 5 firms, Ms. Gebrail earned her MBA from George Washington University, including a Finance and Economics semester at Oxford University. Ms. Gebrail has a passion for cooking, creative strategy, and firm business management.

Joseph Cassis

General Manager & Beverage Director

With over 25 years of experience in the service industry, he has been involved in every aspect of the restaurant business. While his career has included almost every position in both FOH and BOH, the beverage side of the business has been his biggest passion. Over the years, his programs have won numerous awards and been featured in both local and national news and publications.

Joseph graduated from West Virginia University where he studied Biology and Chemistry; it is also where he first began working in the bar scene and took an interest in the science and history of the alcohol industry. He would go on to work at a variety of fine dining restaurants in the DMV where he trained under several sommeliers and beverage managers until he began running his own programs. Always anxious to learn more, he has studied with both the Court of Master Sommeliers and the Wine Education and Spirit Trust to advance his knowledge of his craft.

An avid traveler, Joseph has been across the world to explore wine growing regions as well as the unique food and beverage cultures of the locales he visits. This has given him a great appreciation of the influence of terroir and history on food and beverage which he tries to share with guests at his programs.

Pierre Moussa

Assistant General Manager & Entertainment Director

Pierre is an accomplished DJ and curator whose career has spanned decades. With an ear for diverse sounds and a passion for sharing music with the world, Pierre has shaped the auditory landscape of both radio stations and businesses across the country, crafting playlists and curating soundscapes that resonate with listeners from all walks of life.

Born with a deep love for music, Pierre began his journey in the music world as a DJ. His early days were spent in local clubs and underground parties, where he honed his craft of mixing, blending, and selecting the perfect tracks to create an unforgettable atmosphere. Pierre’s natural ability to read the room, his unique style, and his vast knowledge of genres quickly made him a sought-after DJ, earning him spots at prestigious venues and events.

In 2006, Pierre took his passion for music to the airwaves, hosting his own radio show. With a voice that could command attention and a wit that kept listeners engaged, he became a beloved personality on the station. His show featured not only the latest tracks and hidden gems but also insightful commentary, interviews with artists, and in-depth music discussions. Pierre’s ability to connect with listeners on a personal level made his program a standout, and his fan base grew rapidly.

At the heart of Pierre’s career is a simple yet profound belief: music has the power to connect, inspire, and transform. Through his work, he remains committed to pushing boundaries, discovering new sounds, and sharing the joy of music with the world.

Veronica Juarez Pereira

Director of Hospitality

Veronica Juarez is a hospitality professional with over a decade of experience in some of Washington, DC’s most renowned restaurants. She has worked under acclaimed chefs such as Fabio Trabocchi and José Andrés, where she developed a strong foundation in high-end service and front-of-house leadership.

Originally from Bolivia, Veronica earned her law degree before moving to the United States in 2007 to study English. What began as a temporary plan soon turned into a lifelong passion for hospitality. Starting from the ground up, she worked her way into leadership roles, drawn to the energy, creativity, and connection that define great service.

Today, as a service manager, Veronica combines professionalism, warmth, and attention to detail to ensure every guest feels genuinely cared for. Her background in law gives her a unique perspective on structure and discipline, while her love for hospitality shines through in every aspect of her work.

Anthony Brooks

Director of Sales and Events

With over 25 years of experience in hospitality, sales, event planning, and operations, Anthony J. Brooks is a dynamic and seasoned professional with a reputation for excellence across Washington, DC, Miami and Delaware. Known for his leadership, creativity, and guest-focused approach, Anthony has built and revitalized restaurants, developed standout events, and driven sales for both boutique venues and high-volume hospitality groups.

Anthony began his career in the Miami and the heart of DC’s dining scene, quickly rising through the ranks in front-of-house management roles. His natural ability to connect with guests, lead diverse teams, and elevate service standards led him to oversee operations at several acclaimed establishments. He later expanded his expertise into sales and event management, with Rose’s Restaurant Group, curating high-profile private dining experiences, weddings, corporate galas, and political functions with an eye for detail and a flair for execution.

In Delaware, Anthony brought the same passion and vision, notably serving along side his husband, Executive Chef and co-Cowner Jeremiah Brooks, as Owner of Hamilton’s on Main, where he combined culinary creativity with operational oversight to transform the restaurant into a local gem. His understanding of brand development, community engagement, and market positioning made him a respected figure in the Mid-Atlantic dining landscape.

Today, Anthony continues to lead with integrity and innovation, blending deep operational knowledge with strategic thinking in hospitality development, event production, and business consulting. His ability to inspire teams, grow revenue, and craft unforgettable guest experiences remains the hallmark of his enduring career.

Arsalan Lutfi

Brand Ambassador

Arsalan Lutfi is the Founding Member and Executive Vice President of TriVision, an award-winning creative marketing and media communications agency based in the Washington metropolitan area. As the driving force behind TriVision’s project management, creative design, and marketing departments, Arsalan plays a pivotal role in delivering innovative solutions for both the agency and its clients. He has led numerous high-profile projects for Fortune 500 companies and government agencies, specializing in brand campaigns, digital strategy, media communications, and integrated marketing.

Arsalan holds a bachelor’s degree in Art Studio with a concentration in Visual Information Technology from George Mason University. He has received multiple honors and awards for his contributions to the industry, including his leadership in brand development and rollout for EXIM Bank, the U.S. International Development Finance Corporation, and other major institutions.

As a passionate foodie with an eye for presentation and detail, Arsalan not only is a minority investor in Barbouzard, but he plays a key role in developing the restaurant’s brand and now proudly serves as its Brand Ambassador, integrating his creative vision with the culinary journey to craft a truly immersive and memorable dining experience.

He is the former Chairman of the Board of Trustees for the American University of Afghanistan (AUAF) and currently serves as the Chair of Communications on the Board. Additionally, Arsalan is an active Board Member of both the National Museum of the U.S. Army and the Northern Virginia Technology Council.