The culture at Boqueria is driven by a set of core values that empower employees to leave their egos at the door, embracing rigor, collaboration, and an entrepreneurial spirit. Boqueria enjoys an industry leading retention rate and is committed to providing opportunities for advancement at all levels. Our employees also enjoy the learning opportunities the unique food and beverage training programs provide.

Founded in 2006, Boqueria is an homage to founder Yann de Rochefort’s childhood summers spent exploring Barcelona’s local food markets. To bring to life his vision, Yann partnered with Spanish Chefs including Marc Vidal to develop a menu that marries classic Spanish dishes with seasonal, local market ingredients.  Fourteen years later, Boqueria has become an institution, with locations across Washington D.C., Manhattan, and Chicago. Each location is a unique reflection of Yann’s passion for Spain and architectural design.

Food & Beverage

Restaurants

Boqueria Restaurants

Yann De Rochefort

Joey Roesel

Montserrat Romero

Brigitte Zozula

Alba Gonzalez

Praveen Pedankar

Caitlynne Georges

Anthony Lemortellec

Carlos Sanz

Suchandrima Mukherjee

Omar G.

Stephanie Herrmann

The Culinary Team at Boqueria Restaurants is responsible for crafting and executing a menu that marries classic Spanish dishes with seasonal, local market ingredients, bringing founder Yann de Rochefort’s vision to life. Team members, including the Chef De Cuisine, Chef, Sous Chef, Corporate Executive Chef, and Kitchen Manager, work collaboratively to maintain high culinary standards, innovate new dishes, and ensure a consistent and exceptional dining experience across all locations. Their tasks also encompass rigorous food safety practices, staff training, and maintaining the entrepreneurial spirit cherished by Boqueria's core values.

Culinary Team

Culinary Team

About

Team members