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…