DUNCAN BOYD
Chef / Proprietor

During his fifteen years working in the kitchens of such acclaimed East coast restaurants as Jaspers and Olives in Boston and Nora's and 21 Federal in Washington, D.C., Duncan cultivated a fundamentalist approach to cooking which is integral to the food at Victory--keep the menus seasonal, rely on local resources to supply the freshest ingredients possible and use classic techniques to create simple, yet inspired cuisine. The result is simply great food. A graduate of the Culinary Institute of America, Duncan has been fortunate to cook with prestigious chefs such as Jasper White (Jasper’s), Bob Kinkead (21 Federal), Todd English (Olives), the late Patrick Clark (The Hay Adams) and Nora Pouillon (Restaurant Nora). Duncan has continued to refine his repertoire and develop his interests in wild and heirloom fruits and vegetables, locally harvested seafood, sustainable agriculture and historic recipes. The menu at Victory is intended to highlight the specialities of each season, letting the ingredients speak for themselves.