Chef Victor Albisu of Del Campo - Biography

With more than a decade of experience in fine dining and upscale French, American, and Latin American restaurants, Victor Albisu is combining his culinary experience with his Latin American heritage to bring a unique style of cuisine to his two D.C. area establishments. A Le Cordon Bleu Paris alumnus, Albisu started his professional culinary journey in the capital of fine foods, including a stint at three Michelin-starred L'Arpege.

After moving to Washington, D.C., Albisu gained experience in various cuisines, working for numerous restaurants, including contemporary Latin American restaurant, Ceiba; Belgian-influenced, French restaurant, Marcel’s; and contemporary American bistro and bar, Ardeo and Bardeo. For more than four years, Albisu served as executive chef of BLT Steak in Downtown D.C. While at its helm, Albisu cooked for President and Mrs. Obama, and helped the restaurant earn several accolades, including Power Spot of the Year in 2012 from the Restaurant Association of Metropolitan Washington. Now at Del Campo, his own upscale South American Grill in the Penn Quarter neighborhood of Washington, D.C., Albisu also owns Taco Bamba, a takeout taqueria in Falls Church, Virginia, that reflects his Cuban and Peruvian roots.

Albisu’s other accolades include the Taster’s Choice Award at both the 2010 and 2012 St. Jude’s Annual Gourmet Galas, the People’s Choice Award at the 2011 Lamb Jam, and the People’s Choice Award at the 2011 annual Brainfood Grill-Off.