You may not know the name, but I guarantee you know his restaurants — Ceiba, DC Coast, Arcadiana, and TenPenh.  Jeff Tunks was featured in this weekend’s Wall Street Journal Chefs at Home section.

In the story, he provides a couple of recipes (Black-Eyed Pea Soup and Cilantro Chimichurri) and tips on how lost 100 pounds in five years.

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