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An Evening Above the Ordinary

Join Living Classrooms Foundation for Sky’s the Limit, a rooftop experience bringing together some of Washington's best Chefs and guests for an evening of connection, purpose, and impact.

Hosted at The Ridge Club at City Ridge, guests will enjoy a cocktail-style reception with an amazing meal curated by some of the area’s top acclaimed Chefs, along with sweeping skyline views, entertainment, and intimate firepit gatherings under the night sky.

More than a celebration, Sky’s the Limit, is an opportunity to invest in the futures of the children, youth, and adults served by Living Classrooms Foundation.

A Culinary Experience Inspired by Community, Creativity, and Connection

Sky's the Limit will feature a one-of-a-kind culinary collaboration led by our Board Member and Chef Rick Allison, owner of King Street Oyster Bar and formerly the Executive Chef for Old Ebbit Grill; Chef Scott Drewno, acclaimed restaurateur and co-founder of Fried Rice Collective; and Chef Danny Lledó, Michelin-starred chef and founder of Xiquet, Washington, DC's premier destination for authentic Valencian cuisine. Both Drewno and Lledó were named finalists for the James Beard Foundation’s Outstanding Restauranteur Award in 2025.

Together, these celebrated chefs will create an extraordinary collection of their individual talents, creativity, and passion for exceptional ingredients and culinary artistry. Complemented by the delicious cuisine and hospitality of Absolutely Perfect Catering, the evening's menu will showcase the unique talents and perspectives that have made each chef a respected leader in the region's culinary community. Drawing inspiration from the Chesapeake Bay, global flavors, and the traditions of Spain's Mediterranean coast, guests will enjoy an unforgettable dining experience that reflects the richness and diversity of the region's culinary landscape.

Owner & Founder, King Street Oyster Bar | President, Loudoun Restaurant Group

Chef Rick Allison is a restaurateur, entrepreneur, and graduate of the Culinary Institute of America whose career spans more than two decades in hospitality leadership. As founder and president of Loudoun Restaurant Group, Rick built King Street Oyster Bar into a successful multi-location restaurant company serving communities across Virginia, Maryland, and Washington, DC. Prior to launching his own restaurant group, he held executive culinary leadership positions with renowned organizations including Old Ebbitt Grill, Great American Restaurants, and Bravo Brio Restaurant Group. Today, he oversees a team of more than 300 hospitality professionals while remaining deeply involved in culinary innovation, guest experience, and leadership development.

Beyond the restaurant industry, Rick is a passionate advocate for youth development, workforce opportunities, food access, and environmental stewardship. He has partnered with organizations including Living Classrooms, DC Central Kitchen, World Central Kitchen, No Kid Hungry, Educated Eats, and the Oyster Recovery Partnership, while also mentoring aspiring culinary professionals and supporting hospitality career pathways for young people. Through his work in sustainable seafood and oyster restoration, Rick continues to champion the connection between great food, healthy ecosystems, and stronger communities.

Chef Rick Allison

Co-Founder, Fried Rice Collective | James Beard Award Finalist | Acclaimed Restaurateur

Chef Scott Drewno is an award-winning chef, restaurateur, and co-founder of Fried Rice Collective, one of the Washington region's most celebrated hospitality groups. Raised in New York's Finger Lakes region, Drewno developed an early appreciation for seasonal ingredients and farm-driven cuisine that continues to influence his approach to cooking today. His culinary career includes leadership roles with renowned chefs and restaurant groups, including Wolfgang Puck's Fine Dining Group, where he helped launch The Source by Wolfgang Puck in Washington, DC. During his tenure, The Source earned numerous accolades, while Drewno was twice named RAMMY Chef of the Year and twice recognized as a semifinalist for the James Beard Award for Best Chef: Mid-Atlantic.

In 2017, Drewno and partner Danny Lee founded Fried Rice Collective, opening the acclaimed Asian-inspired restaurant CHIKO, which quickly became one of Washington's most celebrated dining destinations. They later expanded the group with additional concepts, including Anju, consistently recognized among the region's top restaurants and nominated for multiple James Beard Awards. In 2022, Drewno and Lee were named RAMMY Restaurateurs of the Year, and in 2025 were finalists for the prestigious James Beard Award for Outstanding Restaurateur. Beyond the kitchen, Drewno is deeply committed to mentorship, philanthropy, and strengthening the local food community through leadership roles, fundraising efforts, and support for emerging culinary professionals.

Chef Scott Drewno

Chef Danny Lledó

Chef, Restaurateur, Michelin-Starred Chef | Founder of Xiquet

Chef Danny Lledó is an award-winning chef, restaurateur, and one of the country's leading ambassadors of Valencian cuisine. Born in Takoma Park, Maryland, to a Portuguese mother and a father from Dénia, Spain, Lledó spent his childhood between the Washington region and Valencia, developing a deep appreciation for the traditions, ingredients, and flavors of Spain's Mediterranean coast. After earning a degree in finance from the University of Maryland and beginning a career in consulting, he followed his passion for food and trained at renowned Spanish culinary institutions including Taberna del Alabardero, Botín, and José Andrés' ThinkFoodGroup, where he refined his expertise in authentic Spanish cuisine.

As the founder and executive chef of Xiquet, Washington, DC's premier Valencian restaurant, Lledó has earned national recognition for his commitment to traditional Spanish cooking and world-class hospitality. Xiquet was awarded a Michelin Star in 2021 and received AAA Five Diamond recognition in 2022. Widely recognized for his mastery of paella, Lledó has earned multiple first-place finishes at prestigious culinary competitions in Washington, DC and Los Angeles. Through his restaurants, culinary leadership, and dedication to preserving the heritage of Valencia, Chef Danny continues to showcase the artistry of Spanish cuisine while celebrating the seasonal seafood, rice dishes, and vibrant flavors that define the Mediterranean table.