Chef Alejandro Centeno

Alejandro Centeno came to the United State after spending 6 years traveling on Latinoamerica and worked in places as a Chifa TIti, 2 Michelin star Lima peru and Casa oaxaca, 3 Michelin star Oaxaca mexico. he arrived to the DMV to start to work on the 3.5 Michelin star on Washington, DC The Oval Room, where he developed a great skill and knowledge in American cuisine. 

He expanded his culinary focus immediately upon reaching the State, starting as a junior sous chef at The Hay Adams Hotel, Washgton DC, a top high-rated Hotel by Zagat and Forbes. Here Centeno began learning the ins and out of french cuisine, italian cuisene, asian cuisine developing a great understanding of locally sourced ingredients from the DMV, from fish and game to seasonal stone fruits and mushrooms. the points menu evoled nightly depending on availability and seasonality…


Hear what our catering customers are saying!

I have to say, I enjoyed every single bite of the meal by Chef Centeno.
I had a 3 course meal. Considering the quality, the price is reasonable. I love it.

Katie Whorton

Excellent food. Menu is extensive and seasonal to a particularly high standard.
Definitely fine dining. 100% worth it and highly recommended.

Mario Perez 

The food is always fantastic and no matter what I order I am always delighted with the meals!
Chef Centeno is super happy and polite. I wouldn’t hesitate to recommend to anyone looking for catering in Maryland.

Maria Sanchez

Food · Quality · Experience by Chef Centeno

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