Celebrated chef Alex Ureña brings a vast knowledge of Spanish and Basque cuisines to his role within the Barcelona Wine Bar family, as well as a love for tapas culture and how it brings people together through a more interactive dining experience. As Executive Chef of Barcelona Wine Bar at 14th St. in Washington D.C., he oversees an ever-changing menu of seasonal small dishes that exemplify both his creativity, as well as a special homage to Spain.
Originally from the Dominican Republic, Ureña began his career in the restaurant world as a dishwasher at the famed River Café under the watchful eye of Charlie Palmer. Once he realized his aspirations to be a chef, Ureña spent the next seven years with David Bouley as his mentor at his eponymous flagship restaurant. Following subsequent internships across Spain with both Ferran Adrià at El Bulli in Barcelona and Martin Berasategui in San Sebastiàn, Ureña returned to the U.S. to work with a string of notable chefs and restaurants, including Blue Hill in New York City – which was nominated for a James Beard Award for Best New Restaurant during Ureña’s time there – as well as with Bobby Flay at Mesa Grill in Atlantis Paradise Island Resort. During this time, he also managed to make a solo foray into the restaurant business with his own Spanish concept, Ureña, as well as a more casual restaurant, Pamplona.