Chef Warren Orlando Bostic, II

Maryland native Warren Bostic II began his professional culinary journey when he joined the Marine Corps, which introduced him to culinary styles and cuisines in over 30 countries, during his military career. For Chef Bostic, “cooking is not just a gift, it is a joy”. Chef Bostic entered into the private arena with a bang, satisfying the most critical clientele of Washington D.C., at venues such as Cosmos Club, and B. Smith’s.

Having a thirst for formal training, Chef Bostic moved to Atlanta, Georgia to attend the Art Institute of Atlanta. While attending the Art Institute of Atlanta, Chef Bostic worked for the Hilton Hotel and Resorts, where he moved-up through the “ranks” from a Lead Cook, to a Sous Chef, and then as Kitchen Manager. “While working under the apprenticeship of Chef Keith Carfi, I sharpened my skills as a Chef and Manager.” After 4 years with Hilton, Chef Bostic moved on to Druid Hill’s Golf Club, where, under the tutelage of Chef Tom Costello, Chef Bostic mastered banquet and special event catering.

Wanting to be closer to family, Chef Bostic returned to the Washington area and formed Orlando’s Catering. “I desired to come back the DC area and created my own Orlando’s Catering Company. Utilizing my banquet skills, it allowed me to express my true culinary talent.”

Derric Thomas states, “We are extremely fortunate to have Chef Bostic’s experience and training to add to the Half Note Experience. We are looking forward to spectacular art coming from the Half Note Lounge kitchen. Chef Bostic is the Executive Chef that the Half Note Lounge clientele deserves and expects.”