Claudio Foschi

Chef Claudio Foschi was born in Barranquilla, Colombia and moved to the United States in 1999, working in a variety of businesses and playing drums in a rock band before pursuing his culinary career. Chef Foschi graduated first in his class with honors from L’Academie de Cuisine culinary school in 2008. Following graduation he interned at 2941 in Falls Church, VA under Chef Bertrand Chemel and later helped to open J&G Steakhouse with Chef Jean George Vongeritchen at the W Hotel in Washington, DC. Before joining José Andrés Group in 2014, Foschi trained under Chef Eric Ziebold in the restaurant CityZen at the Mandarin Oriental in Washington, DC.

Chef Foschi currently serves as the Head Chef of Oyamel, exploring the different culinary regions and recipes of Mexico together with the best local and seasonal ingredients. Prior to his Head Chef position, Chef Foschi was an integral member of José Andrés Group’s Research & Development Chef Team. In this role, he was responsible for innovating menus for new concepts, such as San Laurel and Agua Viva at Conrad Los Angeles and Zaytinya at The Ritz-Carlton New York, NoMad, developing dishes and project managing culinary partnerships including The Masters and Axiom Space’s Ax-2 Crew Quarantine, while also supporting production of food-focused video content including Chef José Andrés’ MasterClass series and José Andrés Media social channels as well as worked in the production of the New York Times best seller book : Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon.

Foschi previously served as Head Chef at America Eats Tavern, a concept from José Andrés Group that offered inventive riffs on historic and iconic American dishes, and also spent time in the kitchens of Zaytinya DC as well as the avant-garde minibar when the restaurant received two Michelin stars for the first time in 2016.