Wednesday, November 18, 2015

Capella Washington, D.C, Georgetown Appoints New Head Bartender & Bar Manager

New Head Bartender & Bar Manager Elli Benchimol

From our friends at Capella Washington, D.C., Georgetown...

Advanced Sommelier and Erudite Mixologist, Elli Benchimol Joins F&B Team at Capella D.C.

Elli Benchimol has been appointed Head Bartender & Bar Manager of The Rye Bar at Capella Washington, D.C., GeorgetownBenchimol is part of a new generation of multi-talented bartenders as she is an Advanced Sommelier and mixologist hybrid. Benchimol brings more than 20 years of experience in the hospitality industry. Benchimol is known for her beverage programs that are highly seasonal, with a mix of classic and esoteric beverages, and approachable for all patrons.

Benchimol’s journey to Advanced Sommelier began in San Francisco. Growing up in Northern California’s wine country, Benchimol worked at some of the best chef-driven restaurants in the city where she learned about creating award-winning wine programs. At the same time, Benchimol was experiencing San Francisco’s craft cocktail revival.

Prior to joining the food and beverage team at Capella, Benchimol was assisting the beverage team at Range and Aggio by Top Chef Master, Bryan Voltaggio in Washington, D.C. and Baltimore, and the Managing Sommelier at Adour by Alain Ducasse in The St. Regis Washington, D.C. Hotel. She also developed corporate beverage programs as the Beverage Director for Chef Geoff’s five restaurants (Lia’s, Chef Geoff’s, Chef Geoff’s Downtown, Chef Geoff’s Tysons Corner and Chef Geoff’s Rockville), when Chef Geoff’s Tysons Corner received the 2011 RAMW Award for Hottest Bar Scene.

Benchimol also managed the bar program at the scotch and cocktail destination, Againn, which has the largest whisky selection in Washington, D.C. Her first Sommelier position in Washington, D.C. was at Rasika Penn Quarter in 2006, with James Beard winning Chef Vikram Sunderam, and opening Michael Mina’s Bourbon Steak in Miami.

In addition to helming The Rye Bar, Benchimol is also studying for her final level in the Court of Master Sommeliers. She is a member of the DC Craft Bartender’s Guild as well as a Diploma student with the Wine and Spirit Education Trust and a member of Washington D.C.’s chapter of Ladies United for the Preservation of Endangered Cocktails (LUPEC).

About Capella Washington D.C., Georgetown:
Ideally located alongside the historic C&O Canal and cobblestone sidewalks of Georgetown, Capella Washington, D.C., features 49 luxury guest rooms and suites accompanied with unparalleled personalized service by a team of Personal Assistants who are available around-the-clock to assist guests with their requests.

Inside, guests can enjoy creative, seasonal menus at The Grill Room which has outdoor seating available with stunning picturesque views of the capital city and The Rye Bar, which offers a personally curated collection of rare rye whiskeys, carefully composed cocktails and a specialty menu of innovative bar fare. The hotel’s wrap-around rooftop pool and bar boasts some of the best sights in the D.C. area with sweeping views of the Potomac River, the Washington Monument, Kennedy Center, Roosevelt Island, and the Spires of Georgetown University.

Capella D.C. provides a top-tier retreat for the discerning world traveler, positioning guests between the center of culture, shopping, dining, and the headquarters of international policy and finance.

Capella D.C. was named as one of the “Top 25 Luxury Hotels in the United States” in the 2014 TripAdvisor Travelers’ Choice Hotel Awards. The hotel also received the prestigious “2014 Grand Awards” by The Andrew Harper Collection which recognizes hotels that are intimate, possess strong individual personalities, offer relaxing atmospheres and demonstrate an extraordinary devotion to personal service. The hotel is located at 1050 31st Street, NW, Washington, DC 20007.  For more information visit