The White House's executive chef, who has served five different presidents and their families, has retired after almost thirty years in the role. Cris Comerford, the first woman and person of color to hold the position, bid farewell on Friday. First Lady Jill Biden expressed gratitude for Comerford's dedication and creativity, emphasizing the role of food as a symbol of love.
Comerford, 61, honed her culinary expertise in Chicago hotels and Washington restaurants before joining the White House as an assistant chef in 1995. She was appointed executive chef in 2005, responsible for crafting menus for state dinners, social gatherings, and official luncheons.
Teamed with pastry chef Susie Morrison, the duo delighted guests at 1600 Pennsylvania Avenue with their culinary masterpieces for nearly a decade. State dinners, such as the recent one for Kenyan President William Ruto and his wife, are a significant diplomatic tool, showcasing the best of American cuisine to esteemed guests.
Chef José Andrés praised Comerford as a culinary diplomat and national treasure, highlighting her ability to celebrate American food and share it with world leaders. Comerford's legacy includes her innovative approach to blending flavors and presenting exquisite dishes that have left a lasting impression on White House guests.
