Executive Chef Alex Eusebio
Growing up on the streets of New York City, Chef Alex Eusebio's daily routine centered
around his family's kitchen. This led to a love and respect for the culinary arts at a
young age. Following his passion for Latin cuisine, Alex made an immediate impact in
Nuevo Latino cuisine by working with celebrity chefs Alex Garcia and Douglas Rodriguez.
He was first noticed as Garcia's sous chef at Calle Ocho restaurant located in the upper
west side of New York City. In March 2002, Alex headed to Denver where he accepted his
first Executive Chef position at the boutique restaurant Cuba Cuba. There he quickly
made an impact in Denver's culinary scene by winning numerous awards; "Best of Denver"
and "Top of Town" to name a few, none greater than being recognized as America's top
50 Latin Restaurant by HISPANIC magazine.
He later moved on accepting a position as
Chef d Cuisine at Denver's most exclusive French restaurant, Project AIX. Alex chose
to accept another challenge, this one taking him to California. He opened Mojitos,
a family owned restaurant located in the Santa Clarita valley. A couple of years
later, he agreed to open EIGHT-18 in Toluca Lake. Now he brings his eclectic pallet
to Restaurant
15 where he plans to make his mark.
