Featured: Saturday Grand Tasting & Auction
With more than a decade of experience in fine dining and upscale French, American and Latin American restaurants, Chef Victor Albisu is combining his culinary education with his Latin American heritage to bring a unique style of cuisine to his restaurant concepts. His first full-service restaurant, Del Campo, is an upscale South American grill in the Penn Quarter neighborhood of Washington, D.C. It was named a Best New Restaurant of 2013 by Esquire magazine. Taco Bamba, a takeout taqueria that reflects his Cuban and Peruvian roots, opened next to Plaza Latina in Falls Church, Virginia, a Latin market owned by Albisu’s mother.
Before pursing independent ventures, Albisu served as executive chef of BLT Steak in downtown Washington, D.C. for more than four years. While at the helm, Albisu cooked for President and Mrs. Obama and led the restaurant to earn several accolades, including Power Spot of the Year in 2012, as awarded by the Restaurant Association of Metropolitan Washington. Albisu is a graduate of the prestigious Le Cordon Bleu School in Paris, where he received basic, intermediate and superior diplomas in cuisine, pastry and wine. His professional culinary journey included Michelin three-star restaurant L’Arpege in Paris, as well as contemporary Latin American restaurant, Ceiba; Belgian-influenced, French restaurant, Marcel’s; and contemporary American bistro and bar, Ardeo and Bardeo, all in Washington, D.C.
Outside the kitchen, Albisu is a member of the American Chef Corps, a network of chefs from across the United States who serve as resources to the Department of State. Albisu also serves on the Chef Council for Share Our Strength’s Taste of the Nation annual D.C. fundraiser, and he supports The First Lady’s Let’s Move initiative to end childhood hunger and improve food quality in schools across the United States. In 2011, Albisu also appeared as a guest judge on the FOX TV Series, “Hell’s Kitchen.”