Alberto Carballo

I am a passionate chef with over 18 years of experience, 15 of them in NYC. I have been fortunate to work with the likes of Dani García (), Daniel Burns (*), Josh DeChellis, Quique Dacosta (), Marc Vidal and Alberto Chicote.

A passionate chef with 20 years of experience, currently I'm the Executive Chef for North America at Grupo Dani García, overseeing culinary operations and expansion. Formerly led culinary teams at Casa Cruz, Casa Dani, and Turks Inn, driving operational success, menu innovation, and team development. Recognized for creating efficient systems, fostering collaboration across departments, and achieving critical acclaim.

Fluent in Spanish and English, with expertise in culinary software and management tools. Holds a culinary arts degree and a NYC Food Handler Certification.

I started working directly with chef Dani García in May 2024 with the goal of leading and developing the culinary side of the group in North America, preparing for the opening of the group's first fully owned restaurant in the country, specifically in Miami. Additionally, I have provided support to the licenses we currently have in New York and Los Angeles, with a vision to expand to cities like Los Cabos in Mexico, New York, and Las Vegas in the future. To achieve this, I trained in the company’s flagship restaurants in Spain, such as Leña, Smoked Room(**), Lobito de Mar, BiBo, and Tragabuches.