Wolf Trap’s Chef Chris Faessen on Curating Food Fit for a Standing Ovation

Jul 16, 2025

Wolf Trap’s longtime Executive Chef, Chris Faessen, is adding another venture to his culinary resume: launching a brand-new restaurant at the Filene Center this summer.

After finding success in The Barns’ on-site restaurant, Wolf Trap’s Hospitality Team is now taking over Ovations Restaurant. The al fresco buffet-style dining experience highlights the fresh and diverse flavors of summer and unbridled creativity of Wolf Trap’s culinary team.

As we usher in another music-filled summer, Wolf Trap spoke with Chef Faessen to learn more about his team’s latest foodie destination-in-the-making.

Get to Know Chef Chris Faessen

If you’ve eaten at Wolf Trap anytime in the past couple decades, Chef Faessen has likely had some say in your dish. With over 20 years of experience on Wolf Trap’s dining team, Chef Faessen has created, enhanced, and elevated the dining experiences throughout Wolf Trap’s many culinary offerings, including at the Filene Center and The Barns’ Concessions stands, member lounges, and now the newly refreshed Ovations Restaurant.

He shares, “A lot has changed in the last 20 years! I’ve witnessed a remarkable evolution in the way we approach dining across our venues. What began as a simple concessions operation has grown into a dynamic, chef-driven culinary program that complements and enhances the overall Wolf Trap experience.”

Today, you’ll find a lot more than just the average Concessions fare at Wolf Trap. Chef Faessen and team elevate the menu at Plaza Concessions and Meadow Commons with regional favorites like Maryland Crab Cakes, varied Falafel, Gyro, or Carnitas Bowls, and so much more. Fun, creative items like the Walking Taco—Mexican-style seasoned ground beef served in a bag of crushed Doritos and topped with sour cream, jack cheese, and pico de gallo—offer concertgoers a flavor-packed spin on nachos.

If you’re really craving those classic snacks, look no further than the Nordic-Knot soft pretzels, fresh roasted Virginia spicy peanuts, and Balford Farms premium soft served ice cream, all sourced from local vendors.

“We are continuously raising the bar—season after season, year after year—ensuring that our culinary program grows alongside Wolf Trap’s rich tradition of arts and culture.”

– Chris Faessen, Wolf Trap Executive Chef

A Team Effort

But the real highlight this summer: Ovations Restaurant. Opening a new restaurant requires a village. When Wolf Trap decided to run Ovations, Chef Faessen and team worked overtime to build their cast of chefs and support for the season.

Wolf Trap’s seasonal staff is composed of a bevy of community members: high school and college students gaining experience through their first jobs, schoolteachers looking for a summer refresh, and retirees aiming to get more involved. This summer, the seasonal crew is managed and mentored by an expanded team of six full-time chefs, plus the expertise of others on the Hospitality Team.

On taking over the new restaurant, Chef Faessen says, “I want to make sure I do it right. Having observed how Ovations operated under previous vendors, we’re taking what worked well and enhancing the overall experience with fresh ideas and a more personal touch from our in-house culinary team.”

Fresh, Seasonal Flavors

Wondering what you’ll find on Ovations’ rotating menu?

“Summer is the perfect time to highlight fresh, seasonal ingredients, so our menus are curated to showcase what’s at its peak. As the season progresses, you can expect to see new dishes introduced every few weeks, taking advantage of what’s locally available,” says Chef Faessen.

Fresh herbs like mint (for the Watermelon & Feta Salad) and lavender (for the Ovations Lavender Lemonade) are picked from the garden right in front of Ovations. The kitchen aims to use local produce and regional cheese whenever possible, with the goal of building relationships with farmers to increase the farm-to-table offerings each year.

Summery and tropical flavors are also a staple of the menu. In fact, the Jerk Chicken was inspired by a family trip to Jamaica. One of Chef Faessen’s sons fell in love with the dish while on vacation and ate it three times a day. So, Chef Faessen adapted his version of the dish for Ovations, amplifying the sweet with mango salsa and toning down the heat with a just hint of habanero pepper to appeal to more palates.

Beyond the food, Chef Faessen credits Restaurant Manager Coreen Francis with spearheading an innovative and beautifully curated cocktail menu. Try out the Island Storm—a tropical take on a Dark & Stormy with pineapple juice—and the Smoked Old Fashioned, infused with cherry wood chips for a rich, aromatic finish and stylized with a wolf head-branded ice cube!

Other dishes to look out for at Ovations:

• Refreshing Starters: Chilled Summer Melon Gazpacho Shooters, Mediterranean Dips, and Summer Heirloom and Fresh Mozzarella Caprese Salad

• Hearty Favorites: Fried Chicken, Smoked Gouda Mac and Cheese, Seared Petite Tenderloin with Rosemary Red Wine Demi-Glace, and Korean BBQ Pork Belly Bao Buns

• Vegetarian and Vegan specials: Lo Mein Noodles with Mushroom XO sauce, BBQ Jackfruit Sliders, and Fried Brussel Sprouts

Leaving a Lasting Impression

“We’re excited to knock out some fun food this summer!” says Chef Faessen.

He suggests that anyone who prefers not to pack a picnic or rush through dinner at a nearby restaurant should try out Ovations. Without the added stress of at-home meal prep or multiple stops, you can have peace of mind knowing your dinner is covered and be able to enjoy all the Filene Center has to offer.

“Our goal is for every guest to leave with the impression that they’ve enjoyed a fresh and delicious dining experience that enhances their visit to Wolf Trap. Beyond great food, we’re committed to providing excellent service in a convenient and welcoming atmosphere where guests can relax and start their evening off right.”

Hungry for more? Before heading out for your Wolf Trap concert this summer, make a reservation at Ovations Restaurant or preview the menus at Meadow Commons and Plaza Concessions.