Industry Night with Foodie & The Beast

Arriba! Andale! It’s Time To Dine With Vic!

Episode Summary

This week on Industry Night with Foodie and the Beast, we have a true, Renaissance Man with us. Chef and restaurateur Victor Albisu is the man behind the Poca Madre and Taco Bamba concepts that have taken DC by storm. With more than a decade of experience in fine dining and upscale French, American and Latin American restaurants, our friend, Chef Vic, combines his culinary education with his Latin American heritage to bring a unique style of cuisine to his restaurant concepts. Named 2015 Chef of the Year by the Restaurant Association of Metropolitan Washington (RAMW) and selected as a semifinalist for the James Beard Foundation’s Best Chef: Mid-Atlantic award in 2016, Vic is no newcomer to success. Albisu’s first restaurant, Del Campo, was an upscale South American grill in the Penn Quarter neighborhood of Washington, D.C. In 2013, it was named a Best New Restaurant by Esquire magazine. In 2014, Washingtonian magazine called Del Campo “Washington’s best steakhouse.” Before pursing independent ventures, Albisu served as celebrity chef Laurant Tourondel’s executive chef at BLT Steak in downtown D.C. While at the helm, Albisu cooked for President and Mrs. Obama and led the restaurant to earn several accolades, including RAMW's Power Spot of the Year in 2012. Outside the kitchen, Albisu is a member of the American Chef Corps, a network of chefs who serve as resources to the Department of State. In 2015, Albisu competed on Food Network’s Beat Bobby Flay and bested the host and grill master with his signature dish, steak & eggs. Albisu has appeared as a guest judge on Telemundo’s Top Chef Estrellas and the FOX TV series Hell’s Kitchen. Join us for a truly delicious conversation with one of DC’s – and America’s – great chefs: Victor Albisu.

Episode Notes

This week on Industry Night with Foodie and the Beast, we have a true, Renaissance Man with us. Chef and restaurateur Victor Albisu is the man behind the Poca Madre and Taco Bamba concepts that have taken DC by storm. With more than a decade of experience in fine dining and upscale French, American and Latin American restaurants, our friend, Chef Vic, combines his culinary education with his Latin American heritage to bring a unique style of cuisine to his restaurant concepts.

Named 2015 Chef of the Year by the Restaurant Association of Metropolitan Washington (RAMW) and selected as a semifinalist for the James Beard Foundation’s Best Chef: Mid-Atlantic award in 2016, Vic is no newcomer to success. Albisu’s first restaurant, Del Campo, was an upscale South American grill in the Penn Quarter neighborhood of Washington, D.C. In 2013, it was named a Best New Restaurant by Esquire magazine. In 2014, Washingtonian magazine called Del Campo “Washington’s best steakhouse.” Before pursing independent ventures, Albisu served as celebrity chef Laurant Tourondel’s executive chef at BLT Steak in downtown D.C. While at the helm, Albisu cooked for President and Mrs. Obama and led the restaurant to earn several accolades, including RAMW's Power Spot of the Year in 2012.

Outside the kitchen, Albisu is a member of the American Chef Corps, a network of chefs who serve as resources to the Department of State. In 2015, Albisu competed on Food Network’s Beat Bobby Flay and bested the host and grill master with his signature dish, steak & eggs. Albisu has appeared as a guest judge on Telemundo’s Top Chef Estrellas and the FOX TV series Hell’s Kitchen.

Join us for a truly delicious conversation with one of DC’s – and America’s – great chefs: Victor Albisu.