NativeAdVantage 10-Q2BA:

(10 Questions 2B Answered)

What do you do best?
What makes you the best?
Biggest success?
What are your aspirations?
Most challenging moment?
Favorite Motto?
Favorite People?
Favorite Places?
Favorite Products?
Current Passions?

Featured NativeAdVantage:

Andy Weir: Author of "The Martian"

John Philipson: VP, Six Senses Resorts

Tom Sito: Chair of Animation, USC Film School

Elizabeth Wynn: Broker, Sotheby's RE

Leonard Greenhalgh: Professor, Tuck-Darmouth)

Ryan Blair: NY Times Best Selling Author/Entrepreneur


Featured NativeAdVice:

Shai Reshef: Founder of University of the People

Paul D'Arcy: SVP of Indeed

Susan Hatje: GM of Mandarin Oriental, NY

Dan Laufer: Co-Founder of RentLingo

Hilary Laney: President of Tri-Digital

Greg Marsh: Co-Founder of onefinestay

Omar Qari: Co-Founder of Abacus

Gabriell Weinberg: Founder of DuckDuckGo

Stacy Rauen: E-I-C of Hospitality Design Mag

Jon Gray: CRO of HomeAway

Joe Speiser: Co-Founder of

Ben McKean: Co-Founder of HungryRoot

John Boiler: Founder/CEO of 72andSunny

Wayne Pacelle: CEO of The Humane Society of the US

Tom Guay: GM at The Sagamore Resort

Dr. Alejandro Junger: Founder of The Clean Program

Rob Flaherty: CEO of Ketchum

Neil Thanedar: Founder/CEO of LabDoor

Andy Grinsfelder: VP of Sales/Marketing, Delaware North Resorts

Laura Frerer-Schmidt: VP/Publisher of Women's Health

Avi Steinlauf: CEO of

Kathy Bloomgarden: CEO of Ruder Finn

Gabriel Flateman: Co-Founder/CTO of Casper

Mark Bartels: CEO of StumbleUpon

Bill Hagelstein: President/CEO of RPA

Adam Singolda: Founder/CEO of Taboola

Jonathan Plutzik: Proprietor of The Betsy-South Beach

Jessica Scorpio: Founder/VP of Marketing at GetAround

Ralph McRae: CEO of Leading Brands

Warren Berger: Bestselling Author

Liz Kaplow: Founder/CEO of Kaplow Communications

Dave Girouard: Founder/CEO of UpStart

Dave Asprey: Founder of BullectProof Executive

Douglas C. Smith: President of EDSA

Val Difebo: CEO of Deutsch NY

Guido Polito: CEO of Baglioni Hotels

Doyle Graham, Jr.: CEO of Valencia Group

Oscar Farinetti: Founder of Eataly

Angelo Sotira: CEO of DeviantART

Ali Khwaja: CFO of Safecharge

Zach Erdem: Proprietor of 75 Main

Jim Beley: GM of The Umstead Hotel

Alexis Gelburd-Kimler: Proprietor of West Bridge

Elie Georges: Proprietor of Hotel San Regis

Kalen Caughey: Founder o VOKE Tab

Michael Friedenberg: CEO of IDG

Donna Karan: Founder of DKNY

Edward Nardoza: Editor-in-Chief of WWD

Scott Dadich: Editor-in-Chief of Wired

Rhona Murphy: Former CEO of The Daily Beast

David J. Pecker: CEO of American Media

Lilian Roten: VP of Swissotel Hotels

Kenny Dichter: Founder/CEO of Wheels Up

Joshua Tetrick: Founder/CEO of Hampton Creek

Paul James: Global Brand Leader of The Luxury Collection

Dr. James Wagner: President of Emory University

Amy Thompson: President of ATM Artists & Management

Neil Gillis: President of Round Hill Music

Brett Matteson: President of Columbia Hospitality

Jonathan Reckford: CEO of Habitat For Humanity

Phil Harrison: President/CEO of Perkins+Will

Chef Bill Telepan

Tony Horton: Founder of P90X

Beth Weissenberger: Co-Founder of The Handel Group

Michael Fertik: Founder/CEO of

Dana Cowin: Editor-in-Chief of Food & Wine

Bob Proctor: Chairman of Proctor/Gallagher Institute

Dennis Turcinovic: Owner of Delmonicos

Vittorio Assaf: Co-Founder of Serafina Restaurant Group

Shafqat Islam: Co-Founder of Newscred

Matt Williams: CEO of The Martin Agency

Bruce Rogers: Executive Chef at Hale & Hearty

Caleb Merkl: Co-Founder of Maple

Candy Argondizza: VP of Culinary at ICC

Neil Sazant: President of The Sagamore

Matt Straz: Founder/CEO of Namely

Terry Couglin: Managing Partner of Marta/Maialino

Andrei Cherny: Co-Founder/CEO of Aspiration

Ronen Nissenbaum: Managing Director of Waldorf Astoria NY

Patrick Godfrey: President of Godfrey Q

Sarah Berman: Founder/President of The Berman Group

Michael Schwartz: Owner of Genuine Hospitality Group

Stephan Aarstol: Founder/CEO of Tower Paddle Boards

Peter Shaindlin: COO of Halekulani Corp.

August Cardona: Founder/CEO of Epicurean Group

Nick Kenner: Co-Founder of Just Salad

« Michael Kelley: Professional tech writer & content strategist | Main | Chef Spider Harris: Spillover Oyster Bar & Executive Chef, The Kush Hospitality Group »

Chef Robert Wiedmaier: Partner / Executive Chef, RW Restaurant Group

Chef Robert Wiedmaier: When you spend countless hours of your days-off in a freezing cold duck blind, or stalking deer, or waiting for fish to bite, you gain a whole new appreciation of the animal you're attempting to kill. That time and effort [and let's admit it: a certain amount of discomfort] makes you respect it more. You have a deeper investment in its fate. And you have a responsibility for what it becomes. It's a responsibility chef Robert Wiedmaier takes very seriously. He practices classic, whole animal butchery. "If you're going to kill a rabbit, don't strip out its loins and toss the rest. Use all of it!" roars the robust, 6', goatee-d, Harley-riding chef. This attitude applies equally to rabbits as to the 30 Randall Lineback calves that are reared for him annually at Chapel Hill Farm out in Berryville, Virginia, and to the thousands of fish delivered fresh and intact to his restaurants in downtown and suburban Washington.

Named Washington's Chef of the Year by the Restaurant Association of Metropolitan Washington in 2009, Wiedmaier was inducted in Brussels, in the summer of 2012, into The Knighthood of the Brewers' Mashstaff, a century old brewer's guild that honors individuals who embrace and promote Belgian beer. Chef Wiedmaier's establishments offer the largest selection of Belgian beer around and also has an exclusive beer brewed for him, Antigoon, a double blonde ale, named for the gory aftermath of the legendary conflict between Brabo and the mythical giant, Antigoon, of medieval Antwerp.

Less concerned with honors than with living life to the fullest, when he's not in the kitchen Wiedmaier is out on his 32-foot Luhrs, having fun with his boys as he teaches them not just how,  but the full meaning of bringing fish from open waters to the table. The James Beard award winning PBS program Chefs A'Field captured that exact scenario in one of its episodes. As a member of the Wild Alaska Seafood Congress of Conscious Chefs, Wiedmaier confirms his deep regard for nature. "This is the most raw and natural way of teaching respect, as it's truly not all about the sport." His new found branding -Full Circle Chef-exemplifies what he holds closest to him-living the dream, but practicing it with grace, admiration, and humility.

What do you love most about DC?

As much as DC has grown in population and development over the years, it still has a small-town feel with an international flair.

Favorite Meal?

Whole, roasted Chicken with Morel Mushrooms, Haricot Vert and, of course, French Fries.

What are you doing at:

6AM: Still sleeping, hopefully!

10AM: Grabbing a coffee – I’m a regular at Lil’ B Coffee & Eatery, its just a few steps away from  my restaurant Siren at Washington DC’s Darcy Hotel – it has some great coffee and killer breakfast bites.

12PM: Meetings with staff at Brasserie Beck, Siren, Marcel's or another area Robert Wiedmaier Restaurant Group establishments.

7PM: I’m on the line, in the middle of dinner service at Marcel's.  Even, after all these years, there’s nothing more rewarding!

11PM: Hopefully near home, on my way to see my wife and kids.

Favorite Drink?

Currently, my favorite drink is an Orval Belgian beer.     

Where do you enjoy getting lost in DC?  

If I’m really looking to get lost, I leave DC entirely. I have a home in Southern Maryland along the Chesapeake. I’m an avid fisherman – so being able to enjoy the outdoors and be near the water is just pure relaxation.