2025 Chefs

Rene Caceres brings more than a decade of diverse culinary experience to his role at Cordelia. His journey began in the vibrant food scene of San Francisco, where he worked at the acclaimed two-Michelin-starred restaurant Coi. From there, he moved to Boston to join the team at the renowned Radius, working under James Beard Award-winning Chef, Michael Schlow. These formative experiences shaped his precise, ingredient-driven approach to cuisine.

In 2016, Rene brought his talents to Washington, DC, where he quickly made his mark. He served as Chef de Cuisine at Fiola Mare before becoming Culinary Director at The Salt Line, helping to shape some of the city’s most beloved dining experiences. Previously, he was Executive Chef at Via Sophia, where he continued to refine his signature style. In May 2024, Rene brought his passion for sustainable sourcing and seasonal flavors to the forefront, highlighting signature dishes that reflect his deep respect for quality and craft.

At Cordelia Fishbar, we are dedicated to advancing Clyde’s Restaurant Group’s vision of sustainable practices. Our commitment to responsible sourcing ensures that every seafood dish reflects care for the oceans and their future. We rely on trusted fishmongers and the Seafood Watch program for expert guidance, selecting only the finest, ethically harvested seafood.

Additionally, we’re proud to partner with the Oyster Recovery Partnership, contributing to efforts that replenish oyster populations and improve the health of our waterways. By supporting initiatives like these, we’re helping to preserve marine ecosystems for generations to come.