Food and cooking have always been a central part of Victor Albisu’s life. He grew up outside Washington, D.C., the son of a restaurateur Cuban father and a Peruvian mother who owned a Latin market. After graduating from Le Cordon Bleu School in Paris, he scored a job at L’Arpege before returning home to work at a series of top-tier establishments, including Marcel’s and BLT Steak.
This spring he opened the fast-casual taqueria Taco Bamba and the white tablecloth South American steakhouse Del Campo, which Esquire recently named one of the year’s best new restaurants. While taking a break from tending the flames, Albisu told tell us how the heck he is able to grill guacamole, why he loves sausage, and who his favorite VIP diner has been.
Photo courtesy of Greg Powers.