Dirty Habit transforms for the annual winter chalet pop-up, which begins on November 15th | Dirty Habit How the chefs — and romantic partners — behind Hotel Monaco’s stylish restaurant are inspired by their personal experiences When it comes to the breakdown of a good meal, salt, fat, acid, and heat are the main factors in judging the quality of each dish. When it comes to Dirty Habit’s executive chef Anthony Jones and chef de cuisine Max Chuvalas’ relationship, the same criteria apply. “I would say that Anthony is the salt, the fat, and the heat of our relationship,” Chuvalas said when asked how he would describe his relationship with partner Jones. “I am the acid, the bitter.” “But you are also the refreshing part,” Jones added. While couples frequently dine at Dirty Habit for date night, they may not realize a couple is at the helm of creating and executing the menu. Dirty Habit Dirty Habit’s chef de cuisine Max Chuvalas (left) and executive chef Anthony Jones (right) Both now in their early thirties, Jones and Chuvalas originally met in 2018 when working together at Marcus Samuelsson’s Red Rooster Overtown in Miami, Florida. For most, the pandemic was a trying time for dating, but for Jones and Chuvalas it was a catalyst. Working in Florida allowed them both to keep their jobs and continue to operate the kitchen. Not too long after 2020 pandemic restrictions were put into place, they started to date. In the beginning, creating dishes together had little to do with their relationship, as they were executing the visions of Marcus Samuelsson and then-executive-chef Tristan Epps. Then in 2022, Jones was hired as the chef de cuisine at Dirty Habit. Three months into his tenure the former executive chef Edgar Escalante unexpectedly left the role. Jones assumed the open position and suggested Chuvalas should take on his old role. Upfront about their relationship, Jones and Chuvalas persuaded ownership and staff that the couple working together would benefit the entire team. Despite initial hesitancy from management over fears of favoritism, the couple proved otherwise. Jones noted that because they are together he is tougher on Chuvalas. If anything, Jones expects higher-quality results from Chuvalas because he knows his capabilities. Dirty Habit Some of the dishes on Dirty Habit’s new fall menu, including grilled tiger prawns and roasted salmon with dashi poached choyote. “We always have to set an example and make sure we deliver,” Jones said. “I think that’s why we both worked so hard and built a positive culture because of it.” Chuvalas added that the staff actually like that they are a couple because of how smoothly they operate together. “He’s very zen, and… I can be intense,” Chuvalas said. “So it helps to have us around each other because we see things differently and balance each other.” For roughly two years — and eight seasonal menus later — Jones and Chuvalas have led Dirty Habit’s team, combining their backgrounds and experiences to create innovative dishes that are uniquely theirs. Chuvalas’ father is of Greek heritage and his mother is Jewish. The mixing of two cultures strongly tied with food allows Chuvalas to explore ingredients across cuisines and blend them without fear. This approach is reflected in Dirty Habit’s menu, which frequently pulls ingredients from multiple cuisines. For instance, the seasonal crispy squash salad is paired with both a decadent French onion and gouda cream sauce and Asian ingredients, with shiso leaf and gunpowder tea garnishes. Dirty Habit The cavatelli with wagyu oxtail is inspired by Jones’ West Africa trip. Jones’ shares the same tendency of incorporating different cuisines into one dish. Most recently, he has been exploring traditional West African ingredients after a trip to Cameroon. Local to the DMV, Jones is also frequently inspired by memories from growing up in the area. Take Dirty Habit’s corn custard dish they have available every year in the summer. Growing up, Jones’ favorite summer days were when his family would host a crab feast at the house, and all of his relatives would come over for corn, crabs, butter, and beer. The most recent iteration of this dish featured a corn custard made by Chuvalas — who grew up in the corn region of the U.S. — and Maryland blue crab which Jones mixed with fermented yuzu before finishing with heirloom popcorn and popcorn shoots to drive home the corn flavor while enhancing the texture. Featuring Latin ingredients from their Miami days and the flavors from their diverse individual experiences, the Dirty Habit menu showcases the couple’s journey to finding each other and cooking together. Beyond food, Jones’ competitive and pragmatic nature complements Chuvalas’ artistic proclivities. Chuvalas credits Jones for teaching him patience and financial management, while Chuavalas lends his strength in executing plate composition to enhance the overall visual appearance of the dish. “This is the first relationship where work and my career hasn’t been an issue,” Jones said. “It’s been kindling for the relationship.” Chuvalas agreed, noting that he fell in love with Jones because of his drive and dedication to his career. They took their first vacation together this year to Seattle, where both spent most of the time worrying about the kitchen they left behind for five days. “If I don’t work with him, I won’t see him, so I like being here next to him,” Chuvalas said. “And if I’m here in the kitchen, then he’s even better off because he knows I have his back.” For the upcoming holidays, the pair will step away from the kitchen for a couple of days and travel to Indiana to be with Chuvalas’ family for Thanksgiving. Ever the pair to plan, Dirty Habit’s annual winter chalet activation will return with elevated comfort bites like s’mores parfait and aged cheddar potato croquettes on November 15. Dirty Habit The winter chalet will be open through the end of the year, with Apres ski decor, spiked hot drinks, and roaring fires.