Allison Strunk attended George Mason University  where she majored in Criminal Justice. During college, she helped open Champps Americana at Fair Oaks Mall as a server, and was quickly promoted to lead trainer and bartender. Allison was then promoted to front of house manager at Champps where she focused on the bar area, coming up with crafty cocktails and focusing on staff training.

She was recruited to the Fairfax Marriott to manage Oak Grille, our original restaurant. She took an interest in event planning and was promoted to Event Manager and then Senior Event Manager, where she planned and managed all the major conferences, weddings and social events in the hotel.

Allison missed being in operations, however, and has joined the new 703 bar + kitchen team as General Manager. In her spare time, she enjoys keeping up with her rambunctious five year old Jackson, and enjoys checking out local NoVa restaurants. Her favorite beer is Dogfishhead  Alehouse 75 and her favorite cocktail to make is a Moscow mule.

Allison is looking forward to developing 703’s Happy Hour (4pm-7pm Monday through Friday!) into a local favorite and focusing on introducing Virginia’s vibrant local beer and wine scene to both local and out of town guests.




Peter joins 703 from Omni Hotels & Resorts, where he served as Executive Sous Chef at the Omni Shoreham in Washington, DC, and previously as the opening Chef de Cuisine of Kitchen Notes at the Omni Nashville.

Peter began his career path through L’Academie de Cuisine in Gaithersburg, MD, completing his externship at the acclaimed Maestro Restaurant at the Ritz Carlton Tyson’s Corner, as well as a stint with Chef Gerard Pangaud at his eponymous bistro in McPherson Square. In 2009, he travelled to London, where he would spend 3 years in such notable kitchens at Restaurant Gordon Ramsay, The River Café and Chez Bruce.

Upon his return to the US, he joined Whisknladle Hospitality in La Jolla, CA, as sous chef of their flagship restaurant. Rising quickly to the position of Chef de Cuisine, he worked closely with Executive Chef Ryan Johnston, who instilled in him the importance of using the best local ingredients and preparing them with care and respect. Peter’s passion for food is apparent in every aspect of his life, always in search of the perfect meal- be it a perfectly garnished bowl of ramen, a beautifully baked Neapolitan pizza or a simple roasted chicken. He resides in Herndon with his wife Tiffany, a bakery owner, and their miniature Australian shepherd, Rufus. His favorite food to cook is fresh pasta at home with great company, which has transitioned to 703 where we now make our pasta in-house daily. The question of his favorite food to eat is a bit overwhelming, but Asian food intrigues him as it’s not his expertise; Vietnamese, Thai & Japanese in particular.

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