About Del Campo
The lifestyle and food culture celebrated on an estancia, a large South American vineyard estate, is the inspiration for Victor Albisu’s flagship restaurant in the Chinatown neighborhood of Washington, D.C. The airy, 174-seat agrarian space is home to a meat-driven, wine-centric menu that is a product of Albisu’s Latin American roots and travels throughout Argentina, Chile, Peru, and Uruguay.
An extensive selection of steaks and various slow-roasted meats served with vibrant herb sauces, such as chimichurris and fresh salsas is the backbone of Del Campo’s menu. Albisu’s Peruvian heritage shows itself in the form of a Latin raw bar of ceviches, tiraditos and crudos. The wine program leans heavily towards South American varietals, which are decanted in traditional Argentinean carafes.
Del Campo is open for dinner seven days a week. A nine-seat asado bar offers guests a front row view of the gallery kitchen’s open flame. In addition to the dining room, guests can enjoy pisco sours and caipirinhas at the bar along with more casual South American street food. Albisu offers his take on Argentine sandwiches, chivito and chori-pan, as well as Peruvian skewered and fried meats, anticuchos and chicharones.
Albisu also owns Taco Bamba, a Mexican street food-inspired takeout counter in Falls Church, VA.
CHEF/OWNER, DEL CAMPO & TACO BAMBA
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.
In 2015, Albisu was named Chef of the Year by the Restaurant Association of Metropolitan Washington (RAMW). He was also selected as a semifinalist for the Best Chef: Mid-Atlantic category of the 2016 James Beard Foundation Awards.
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, RAMW nominated Del Campo for Best New Restaurant. That same year, Washingtonian magazine called Del Campo “Washington’s best steakhouse.”
Albisu also owns Taco Bamba in Falls Church and Vienna, Virginia. These takeout taquerias reflect his Cuban and Peruvian roots. The Falls Church location 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.
Kevin Doyle is Victor Albisu’s partner at Del Campo. In addition to working with Chef Albisu at Washington, D.C.’s premier South American grill, Kevin operates kmdconsultants.com, a restaurant consulting company that works with chefs and food entrepreneurs throughout the D.C. area.
Kevin is a graduate of Le Cordon Bleu in Paris, where he received his graduate certificate in Restaurant Management and Hospitality. While in Paris, Kevin also worked for Ficofi, where he developed high-end wine and culinary packages for prestigious restaurants.
Kevin earned a bachelor’s degree in Sociology at George Washington University, focusing specifically on the food community in D.C. and its potential as a vehicle for positive social change. While at George Washington, Doyle met Chef Albisu through their mutual work with D.C. Central Kitchen, an organization dedicated to reducing hunger through adult culinary education, healthy school meal programs, food recycling awareness and the rebuilding of urban food systems through social enterprise.
CHEF DE CUISINE, DEL CAMPO
Faiz Ally is the Chef de Cuisine at Del Campo in Washington D.C.’s Chinatown neighborhood, where he helps chef/owner Victor Albisu bring the flavors of Argentina, Uruguay and Peru to the nation’s capital. Ally has also worked under Albisu at Taco Bamba in Falls Church, VA. Prior to joining the Del Campo and Taco Bamba teams in 2013, Ally worked under Jeff Black at his BlackSalt Fish Market & Restaurant in D.C., and in Knoxville, TN at The Baker Peters Jazz Club. Ally is a Tennessee native and graduate of the Culinary Institute at the University of Tennessee.
CHEF DE CUISINE, DEL CAMPO
Marc Hennessy is the Chef de Cuisine at Del Campo, Victor Albisu’s upscale South American grill in Washington D.C.’s Chinatown neighborhood. Prior to joining the Del Campo team, Hennessy worked as an Executive Chef for Esquared Hospitality, opening BLT restaurants in Scottsdale, Hong Kong and Washington, D.C., working under esteemed chefs Laurent Tourondel and David Burke. Before that, he was Chef de Cuisine at several Marriott Resorts, including JW Marriott Desert Ridge Resort and Spa and Lodge at Sonoma. Hennessy is a native of Chicago and holds a degree in Culinary Arts from Joliet Jr. College.