Raised in a culinary-forward family, Alfredo Romero Contreras developed an early and lasting connection to food rooted in tradition, culture, and the shared experience of home-cooked meals. Born and raised in Mexico, Alfredo credits his mother as his earliest and most influential teacher—shaping his palate and instilling a deep respect for ingredients, technique, and hospitality. His approach has also been inspired by renowned chefs such as Ferran Adrià, celebrated for his pioneering innovation, and Marco Pierre White, the first British chef to earn three Michelin stars.

After graduating high school, Alfredo relocated to Washington, D.C., where he entered the restaurant industry humbly as a dishwasher. His drive and talent quickly propelled him forward, earning a line cook position at the historic Old Ebbitt Grill in 2007—marking the formal start of his professional culinary career. A natural leader, Alfredo later joined Catering Resources Group, where he thrived as a kitchen manager, collaborating with emerging chefs and developing menus inspired by a wide range of global cuisines.

In 2020, Alfredo joined Fiola Mare as lead line cook, cooking for dignitaries and distinguished guests at one of Washington’s most acclaimed Italian restaurants. In 2022, he was named Head Chef of St. James Modern Caribbean, where his versatility—shaped by experience across Italian, French, Chinese, and Mexican cuisines—became a defining strength.

Alfredo’s work has earned significant critical recognition. His kitchens have been featured in the Michelin Guide Washington, D.C. edition, named to Washingtonian’s 100 Very Best Restaurants list in 2023 and 2024, and highlighted in Washington Post food critic Tom Sietsema’s 2023 Spring Dining Guide. In 2024, the restaurant was also recognized by The New York Times as one of the 25 Best Restaurants in Washington, D.C.

Beyond the kitchen, Alfredo is deeply committed to creating memorable dining experiences that seamlessly blend exceptional food, thoughtful service, and inviting ambiance. He lives in Washington, D.C. with his family, continuing to draw inspiration from both his roots and the vibrant culinary community he calls home.