Vienna resident Michael Biddick is the head sommelier and owner at Blend 111. He is a Master of Bordeaux wine, a certified French Wine Scholar (FSW) and was trained by the Court of Master Sommeliers. Author of the award-winning book “43 Wine Regions” (2018) Biddick has been a contributor to Somm Journal, Food and Travel, and Go World Travel magazines. Biddick also founded one of the fastest growing information technology firms in the country in 2009, earned a Master of Science in Information Systems from Johns Hopkins University and undergraduate degrees from the University of Wisconsin-Madison. Biddick speaks English, Spanish and French. He is also a certified barista and coffee roaster.

DC-native and graduate of  Newbury College in Brookline, Massachusetts, Chef Joshua has held key culinary roles at True Food Kitchen, Blackfinn American Saloon and Walrus Oyster and Ale House before joining Blend 111.  Fueled by his culinary passion,Joshua experiments with an array of quality ingredients, culinary techniques, and styles to hone his cooking skills. Joshua brings global influences that were integral to his training to Blend 111 tables. He draws inspiration from the environment, the cultural diversity of the region and local markets, while sourcing some of the most coveted ingredients foraged, found, and grown in the oceans, forests, and farms surrounding the Northern Virginia region.

Vienna resident Marion Lancial, Head Pastry Chef, brings her creative designs to Blend 111 tables.  Her desserts range from fruit tarts and profiteroles to chocolate mousse and crema Catalana. She enjoys creating regional specialties that evoke specific tastes and flavors. Originally from Normandy in France, Marion is passionate about food and respectful of using organic and seasonal products. She is constantly exploring new flavor profiles and ingredients to create new desserts that compliment Blend 111’s food and wine program. The flavors in her desserts express Marion’s passion and commitment to quality products. Prior to Blend 111, Marion spent time with La Table d’Alex in France before relocating to the northern Virginia region. Marion also holds a Master’s Degree in Business Management from EAC, Paris and a Master’s of Music in piano.