Nicole
Nicole De Vito, General Manager of Neutral Ground Bar + Kitchen
Meet Nicole De Vito a spirited cocktail virtuoso with Sicilian roots, anyone she comes in contact with becomes part of the restaurant’s family. DeVito is hyper focused, and who is bopping around the dining room loaded with energy, remaining busy at all times. She has a palate that knows no bounds and a nose of distinction with level 1 and 2 certification from the WSET [Wine and Spirit Education Trust since 1969.] De Vito is a constant presence, greeting guests and managing the front, and can just as easily craft you the perfect cocktail concoction or recommend an exquisite Nebbiolo.
When she's not overseeing operations or training staff on the finer points of service, you'll find Nicole hiking trails, dominating the soccer field, or exploring small cities during her deliberately unplanned travels.
Growing up in Maryland with a pastry chef mom, De Vito's culinary curiosity was sparked early on in what 'sweet somethings' came home to her and her siblings to try. Then add in a family from New York City and her second relatives of Mexican heritage, you've got someone who sees hospitality in a genuine, warm, colorful, and purposeful manner.
"If I don't recognize it, I have to taste it!" This adventurous spirit extends to De Vito's overall approach, where she balances inventory management with creative approaches collaborating with the bar and kitchen that grew from her most recent experience as Bar Manager at Farmers Restaurant Group in DC.
​
Mario
Mario Mendoza, Chef de Cuisine of Neutral Ground Bar + Kitchen – “There is no place like home ... and making others feel at home, through our food and the people who prepare it. This is our goal at Neutral Ground."
A commanding presence and a gentle demeanor best describes the chef de cuisine of Neutral Ground Bar + Kitchen – Mario Mendoza, native to Northern Virginia, and working with celebrated culinary masters in the greater Washington, DC area. Mendoza has had the privilege of cooking under and learning from visionaries in the kitchen such as the late Michel Richard, renowned for his iconic Citronelle restaurant in Georgetown, and José Andrés, the acclaimed Spanish-American chef for popularizing tapas style dining in America and active founder of World Central Kitchen. These mentors had a profound influence on Mendoza's training and culinary perspective.
He has also held chef de cuisine and executive chef positions at esteemed establishments like Oyamel, Central Lupo Verde Osteria, Sonoma Restaurant and Wine Bar in the Washington D.C. area and Pamplona Restaurant in Arlington, Virginia.
Mendoza is rejoining our Mclean community, being a proud alumnus McLean High School. And He followed it by receiving an associate degree in culinary arts and business management from the Art Institute of Washington
With over 15 years of experience in the hospitality industry, Mendoza has extensive training in traditional culinary techniques across various global cuisines, as well as expertise in the innovative field of molecular gastronomy. Deeply inspired by Andrés' passion for gastronomy and charitable initiatives, and now working with Chef David Guas, who shares that same commitment with cooking from a deep interest in sourcing responsibly and giving back to his community, and in times of immediate necessity. Mendoza shares adherence to using his skills to make a positive impact and help those in need through food.
The vibe of Neutral Ground Bar+Kitchen resonates with Mario from the design is lends to a calming sensibility to it and the repetitiveness of the pots clanking are similar the waves banging against the beach wall. Biggest thing for me that I have to say would be the calming effects of the sound hitting the sand. Mario’s feet in the sand, watching my girls play is all the comfort he can wish for on a nice summer’s day.
Katie
Katie Beans, Bar Manager of Neutral Ground Bar + Kitchen
​