Our Story

Makan, meaning "to eat", is chef James Wozniuk's culinary dream come to life, celebrating his love for Malaysian cuisine and culture. A seasoned chef with deep roots in exploring east Asia, Wozniuk invites you to indulge in the beauty of Malaysian food cooked with care, as well as a versatile beverage program utilizing a wide range of Malaysian ingredients. Makan opened in DC’s Columbia Heights neighborhood in March 2020 (perfect timing!). We persevered and continue to receive critical acclaim, including a Bib Gourmand from the Michelin Guide.

Chef James Wozniuk

James Wozniuk is the chef-owner of Makan, his first solo venture. He has many recognitions and accolades from numerous highly-lauded, food-centric authorities such as the Michelin guide (with a Bib Gourmand for both Maketto and Spoken English) and the Rammys. He has proven himself as a chef to watch globally. The Restaurant Association of Metropolitan Washington recognized Wozniuk with a nomination for Rising Star Chef and Zagat named him as one of the Top 10 Under the Radar Chefs to know in DC.

James has a history of working at iconic Washington, DC restaurants including Lyon Hall, Brabo, and Marcel’s. He has traveled to Malaysia, Thailand, Laos, Cambodia, Vietnam, Japan, Taiwan, and Hong Kong to take a deep dive into Asian food and culture. Wozniuk most recently served as the opening chef of Maketto (the Rammys 2016 Restaurant of the Year) and was the co-CDC in opening Spoken English (the Rammys Best New Restaurant 2019, semi-finalist for the James Beard Foundation 2019) at The Line Hotel.

Thirsty Crow is chef James’ neighborhood sports bar with east-Asian bites, located directly beneath Makan.

SPICEBIRD is Makan’s ghost kitchen, serving health-conscious, family-friendly east-Asian roast chicken.

OUR TEAM

  • Kate Jacob

    General Manager

    Raised in Washington Heights, Manhattan, Kate was exposed to a plethora of world cuisines at an early age. She began her career delivering sandwiches for a deli in the New York Board of Trade building and bartending at O’Hara’s Pub around the corner. The simple interaction between bartender and guest intrigued Kate; she soon found herself stepping into the realm of fine dining to practice the art of hospitality.

    Kate spent several years in Boston working for restauranteur Garrett Harker’s famed Eastern Standard under the mentorship of beverage guru Jackson Cannon. During that time Kate passed the Certified Sommelier exam and was a service consultant for Diageo International.

    She would go on to the nation’s capitol, where she spent four years with Fabio Trabocchi Restaurants before taking a long break to travel around Central and South America while learning to surf.

    She is excited to be a part of crafting the hospitality naturally rooted in Malaysian culture into a unique and memorable guest experience.