Chef Victor Albisu
Chef Victor Albisu has more than a decade of experience in fine dining and upscale French, American and Latin American restaurants. He combines his culinary education with his Latin American heritage to bring a unique style of cuisine to his restaurant concepts Del Campo and Taco Bamba.
Del Campo is 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, the Restaurant Association of Metropolitan Washington (RAMW) nominated Del Campo for Best New Restaurant and Albisu for Chef of the Year. Most recently, Washingtonian magazine called it “Washington’s best steakhouse.”
Taco Bamba, a takeout taqueria that reflects Albisu’s Cuban and Peruvian roots, operates 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 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. 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 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.
Albisu is a graduate of Le Cordon Bleu School in Paris. His professional culinary journey included Michelin three-star restaurant L’Arpege in Paris, as well as Ceiba, Marcel’s, and Ardeo and Bardeo all in Washington, D.C. Albisu is fluent in English, Spanish and French, and he holds a Bachelor of Arts in Politics and International Relations from George Mason University. He resides in Northern Virginia with his wife and sons.
Chef de Cuisine
Carlos Gonzalez is the Chef de Cuisine at Taco Bamba. Prior to joining the team, Gonzalez was on the executive chef team that opened Pinstripes in Georgetown. Previously, Gonzalez traveled the world for four years as part of the corporate culinary team at Gate Gourmet, the world’s largest independent provider of airline catering, where he was in charge of designing all the menus for the carriers servicing countries south of the border, as well as Spain, Portugal and FedEx. Gonzalez has cooked at Zinc American Kitchen in Charlotte, and Such is Life, Alto’s Bistro & Wine Bar and Hunter’s Steak House, all in Phoenix.
Gonzalez is a graduate of Le Cordon Bleu Program at Scottsdale Culinary Institute and brings over 15 years of culinary experience to the kitchen at Taco Bamba.