Eldridge Betts

Chef, Consultant, and Small Business Owner in Washington, DC

Eldridge Betts

Chef, Consultant, and Small Business Owner in Washington, DC

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Working with his mother regularly in the kitchen confirmed that the culinary world is where Eldridge wanted to be. His curiosities led him to C-CAP while in high school. When he needed to express himself, he went in the kitchen to develop new menu items for his repertoire. Eldridge’s hard work paid off in 2007 when he was invited as an American delegate to attend the Bocuse D’Or in France. This life-changing experience followed with his acceptance in 2008 to the prestigious Culinary Institute of America in New York via a full scholarship from C-CAP. Eldridge wasted no time in making his mark upon entering CIA’s doors. He was nominated President of The Garden Society—managing agriculture, production, and marketing of the student garden focusing on farm-to-table principles. Never one to rest on his laurels, Eldridge started as a line cook at Marist College in their Dining Services division. In the spare time he had, Eldridge also found himself in Orlando, FL where he started as a seasonal chef with Marriott International at JW Marriott—Grand Lakes. Graduating from the CIA with his B.S. in Hospitality Management, Eldridge moved to Orlando and became the lead chef at the Citrus Club.

After a great run in Orlando, Eldridge made his way north to Nantucket, MA in 2012. He became the sous chef at The Summer House Inn. Once the season ended, Eldridge made his way back home to Chicago starting as the sous chef for Smith & Wollensky Steak House. Eldridge made his way to Washington, DC in 2014 to become SuperFd’s Executive Sous Chef for the company as well as being appointed the Executive Team Chef for the Washington Wizards.


Interview for Whose Brews - January 2018

Journey in Spain for Seven American Chefs Has Come To An End - June 2017

Careers Through Culinary Arts Program (C-CAP) Alumni Named as Ambassadors for the Region of Madrid's Gastronomy in the U.S. - March 2017

What's On The Menu - December 2015

What's On The Menu with the Wizards - November 2015

Dine and Dish: Post Game with the Washington Wizards

Black Enterprise - Millennials: The New Breed of American Worker

  • Work
    • Urban Comfort, LLC
  • Education
    • The Culinary Institute of America