Love in the Kitchen

Event Description:

Love in the Kitchen is a celebration of partnership—between chefs, cuisines, and creative philosophies—set within the intimate, waterfront setting of Great Oak Manor. This special weekend brings together acclaimed chefs and life partners Matt Conroy and Isabel Coss for an immersive culinary experience rooted in collaboration, craft, and connection.

Together, Chefs Conroy and Coss represent a new generation of culinary leaders whose work blends classical training with global perspective and deeply personal storytelling. Drawing from French and Mexican traditions, live-fire cooking, and seasonal Mid-Atlantic ingredients, the weekend’s experiences explore how shared vision—and shared life—shapes the way food is created and enjoyed.

Guests will gather for thoughtfully prepared group meals by the Great Oak Manor culinary team in collaboration with the visiting chefs, complemented by cooking demonstrations, tastings, and fireside conversations. Throughout the weekend, Chefs Conroy and Coss will reflect on their creative partnership, the evolution of their cuisines, and the ways love, trust, and dialogue influence the kitchen.

Designed to be warm, intimate, and communal, Love in the Kitchen invites guests to slow down, savor meaningful flavors, and experience the quiet magic that unfolds when two chefs cook side by side—honoring tradition, embracing innovation, and building something lasting together.

$500 per person
Event Activity Fee sold separately from room accommodations.

Chef Bio: Matt Conroy

Chef Matt Conroy is a 2025 James Beard Foundation Best Chef: Mid-Atlantic semifinalist whose career reflects a deep commitment to technique, seasonality, and flavor-driven cooking. Trained first in classical French cuisine and later immersed in Mexican culinary traditions, Conroy’s work bridges cultures while remaining grounded in craft.

Beginning his career at age fifteen in Boston and Vermont, Conroy later moved to New York City, where he refined his Mexican cooking while working at Empellón Cocina. He went on to serve as Executive Chef at Little Prince in NYC, developing a passion for modern French “neo-bistro” dining. In 2018, he co-founded Oxomoco in Brooklyn, earning a MICHELIN star and a StarChefs Rising Stars award.

In 2020, Conroy relocated to Washington, D.C., where he became Executive Chef of Lutèce before opening Pascual and Maison Bar à Vins alongside Chef Isabel Coss and The Popal Group. His cooking emphasizes bold flavors, high-quality local ingredients, and thoughtful wine pairings, creating dishes that are both expressive and deeply comforting.

Chef Bio: Isabel Coss

Chef Isabel Coss is a Mexico City native and one of the most compelling voices in contemporary Mexican cooking. She is a 2025 James Beard Foundation Best Chef: Mid-Atlantic semifinalist, a Food & Wine “Best New Chef” alum, and has been recognized among the “100 Latino Leaders in the United States.”

Originally trained as a professional ballerina, Coss found her calling in the kitchen as a teenager, beginning her culinary career at age seventeen as a bread maker at Pujol in Mexico City. She later moved to New York City, where she worked at some of the country’s most influential restaurants, including Empellón and Cosme. As Executive Pastry Chef at Cosme, she helped lead the restaurant to a #25 ranking on the World’s 50 Best Restaurants list.

In 2020, Coss moved to Washington, D.C. to join The Popal Group and now serves as Executive Chef of Pascual, a live-fire Mexican concept inspired by her upbringing in Mexico City and her shared culinary journey with Chef Conroy. Her work is defined by precision, restraint, and emotional depth—bringing heritage, technique, and modern expression together on the plate.