Alan G. Popovsky (firstname.lastname@example.org)
“I’m a Libra, I want to create the action!” And so he does.
Originally from New Jersey, just outside of Philadelphia, Alan Popovsky’s interest in the hospitality industry developed early as he worked in Atlantic City casinos, including Caesars and Resorts. Popovsky followed his path while in college at Temple University working at the Four Seasons Hotel at Logan Circle. Following his completion at Temple, he moved to Washington, DC, and his passion for the “action” has kept him near the Nation’s Capital ever since.
If asked what inspired him to own and run a restaurant, his answer “It just happened,” may say it all.
In the mid 1980’s Popovsky was employed with the Four Seasons Hotel in Georgetown, Popovsky worked in concierge, banquets, room service, anything to help the hotel and restaurant run smoothly. An early catalyst of his chosen career path may have been the influences of banquet manager Gunther Karsch and internationally renowned executive chef at the time, Douglas McNeil.
Popovsky continued to season his hospitality experience as an event planner for Creative Parties in Bethesda, Md. It was through planning a bar mitzvah, that he met his current business partner Melvyn J. Estrin. With Estrin’s help and guidance they started Chameleon Productions, a restaurant and hospitality promotions firm. In 1995, they opened the doors to Adams Morgan favorites, Felix and Spy Lounge, followed by Hudson in 2007.
Always inspired by his father’s work ethic, Popovsky’s start and continued success in restaurants is attributed to everything he learned along the way. “Patience and effective delegation and empowerment are the three key components of restaurant management,” advises this action-driven Libra.
Of all his moments, Popovsky says his greatest is the birth of his daughter, Arielle, 9. The two enjoy swimming, skating and biking around DC together.