Today we’d like to introduce you to Lucy Dakwar.
Hi Lucy, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Growing up in a Palestinian household, food was always a huge part of my life. It was what brought our family together, whether it was a birthday, a holiday, or just a random night at home. My mom was always cooking, my aunts were incredible cooks, and my dad was just as talented in the kitchen. Some of my favorite memories revolve around those moments, being surrounded by family, good food, and a sense of community. I think that’s where my love for food really began, even though I never imagined it would become my career.
My journey into the restaurant industry was actually pretty unexpected. I originally went to Penn State to study social work but ended up leaving before graduating and moving back home to New York City. At the time, I was working at Panera Bread and looking for another job when I came across a Craigslist posting for a restaurant that was getting ready to open.
I had very little kitchen experience, but I went in for an interview anyway. I remember the chef interviewing me saying, “I can teach you knife skills, but I can’t teach you how to be a good person.” And I remember thinking, well, I think I’m a pretty good person, so let’s do it!
What was supposed to be a temporary job to save money and eventually go back to school turned into something I never expected. I completely fell in love with cooking, the energy of the kitchen, and the people around me. I spent five years at that restaurant, starting on the salad station and eventually working my way up to executive sous chef. Somewhere along the way, I realized this wasn’t just a job anymore. It was what I wanted to do with my life.
From there, I moved to New Orleans and spent a little over a year cooking at Commander’s Palace, which was an incredible experience and an important part of my growth as a chef. After New Orleans, I returned to Brooklyn to help open Fausto, where I continued to learn, challenge myself, and grow professionally.
Eventually, my journey brought me to Virginia, somewhat unexpectedly. Gabe Thompson, whom I had worked with at my very first restaurant in New York, reached out to me. Gabe and his wife, Katherine, have been incredible mentors throughout my career. He was getting ready to open Thompson Italian in Falls Church and asked if I could come down to help with the friends-and-family and the first week of opening.
I said of course, packed a weekend bag, and never left.
Today, I’m the executive chef of Thompson Italian’s second location in Old Town Alexandria. It’s pretty special to think that someone who gave me an opportunity when I had almost no experience in a kitchen is still such an important part of my journey all these years later.
Looking back, I never could have planned the path that brought me here, but I wouldn’t change it. Every kitchen, every chef I’ve worked alongside, and every experience has shaped who I am today. And in a lot of ways, I think my approach to cooking still comes back to those early memories of growing up in a Palestinian household. Food has always been about connection, community, and bringing people together. That’s something I carry with me into my kitchen every day.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I think the challenges that I have faced play a huge role in shaping who I am today.
Because I didn’t go to culinary school or have any formal training, I put a lot of pressure on myself to work harder, learn as much as I could, and prove that I belonged in the kitchen. I learned by doing, asking questions, showing up early, and even spending my days off in the kitchen just to get more experience. I knew that if I wanted to grow in this industry, I had to be willing to put in the work.
Of course, that dedication came with sacrifices. I’ve missed birthdays, holidays, and important moments with the people I love because of work. That’s probably been one of the hardest parts of this career. But I’ve also been incredibly fortunate to have friends, family, and mentors who have supported me every step of the way. They’ve understood the demands of this industry, encouraged me to keep going, and celebrated my successes alongside me. I don’t take that support for granted.
And I think what keeps me going, even through the most challenging moments, is that I can have the hardest day at work and still go home knowing that I genuinely love what I do. Not everyone gets to say that, and I feel incredibly grateful that I can.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’m currently the executive chef at Thompson Italian in Old Town Alexandria, where I get to lead a talented team and do what I love every day. Our menu is rooted in Italian cuisine, with a strong focus on seasonality, handmade pastas, breads, and desserts. We take a lot of pride in making things in-house and letting great ingredients speak for themselves.
Being Palestinian has also shaped the way I approach food. I grew up surrounded by bold flavors, incredible home cooks, and a culture where food was always at the center of bringing people together. Those influences naturally find their way into my cooking, even when I’m working within Italian cuisine. I love finding those connections between different ingredients and traditions and bringing a little of my own background into the food without losing the identity of the dish.
One of the things I enjoy most is creating experiences around food. We’ve been developing seasonal chef dinners that highlight individual ingredients and the local farms that grow them. It’s been a really rewarding way to connect with our community, celebrate the people behind the ingredients, and give our team an opportunity to be creative.
But I think being an executive chef is about so much more than cooking. On any given day, you’re a chef, a mentor, a problem solver, and sometimes even a plumber or an electrician! You’re constantly wearing different hats, and I’ve learned to embrace that.
One of the most rewarding parts of my career has been transitioning from the person who needed guidance to the person who now gets to mentor others. I was fortunate to have people who believed in me early on, and being able to offer that same encouragement and opportunity to someone else is something I’m incredibly proud of.
I’m also really proud of what we’ve built at Thompson Italian in Old Town. Our general manager, Melanie Haynes-Dunphy, and I have worked hard to create something special. We share a commitment to great food, genuine hospitality, and creating an environment where both our guests and our team feel taken care of. That partnership between the kitchen and dining room is a huge part of what makes our restaurant special.
At the end of the day, you’re only as good as your team. I can have all the ideas in the world, but none of them mean anything without the people beside me who help bring them to life.
As far as what sets me apart, I think it’s my curiosity and my willingness to keep learning and evolving. I don’t want to be defined by one style of cooking or one particular dish. I want to continue challenging myself creatively, supporting the people around me, and creating food and experiences that people remember.
Contact Info:
- Website: https://thompsonitalian.com/
- Instagram: thompsonitalian
