Josef Centeno is an American chef, restaurateur and cookbook author who specializes in Tex-Mex cuisine. [1] He was nominated for a James Beard award for Best Chef in February 2020.
Centeno grew up in a Mexican American family in San Antonio, Texas. [2] He grew up eating his grandmother's Tex-Mex cooking, which he described as, "all from scratch and very simple—it’s what you would call farm-to-table, because they had a little garden and a little produce stand." Centeno's father worked as a butcher in the family grocery store and his great-grandfather, Joe Centeno Sr., founded Centeno Supermarkets, the first chain of independent Latino groceries in the US. [3] [4]
Centeno graduated from San Antonio Academy, Central Catholic Marianist High School and the Culinary Institute of America. [4]
In 2011, Centeno opened Bäco Mercat, a Spanish-inspired restaurant located in Los Angeles. [3]
Bar Amá was named for his maternal grandmother, who came from a family of refugees who left Northern Mexico during the Mexican Revolution. They came to Texas and Centeno said they cooked Tex-Mex food. [1] Centeno described his grandmother's food as "Simple cooking that wasn’t authentically Mexican but not the melted-cheese-topped stuff people usually talk about when describing Tex-Mex." [1] [5] In June 2019 his restaurant Orsa & Winston, a Japanese- and Italian-inspired restaurant, earned a Michelin star. [3] In July 2019 he opened Amácita in Culver City. [6]
During the 2020 coronavirus pandemic Centeno was one of the first chefs to shut down his restaurants entirely, telling his employees told "to file for unemployment [right then], because by [the following] week, it was going to be a shitshow.” [7] Orsa & Winston and Bar Ama have both reopened after the coronavirus lockdowns. [8][ citation needed]
Centeno's first cookbook, Baco: Vivid Recipes from the Heart of Los Angeles (2017), co-written with his life partner and former LA Times food editor Betty Hallock, focussed on the cuisine of Los Angeles. [3] [9] [10] Food & Wine said it was "about being an Angeleno and an American who breaks boundaries and celebrates multicultural flavors." [3] LAist named it to their list of "essential cookbooks for the modern Angeleno." [11]
Centeno's second cookbook Amá: a modern Tex-Mex kitchen ( 2019), also co-written with Hallock, was published by Chronicle Books. [1] [5] The New Yorker named it one of the best books of the year [12] and Eater one of the best cookbooks of fall of 2019. [3]
Centeno, who says he "grew up during the commercialization of Tex-Mex", originally avoided cooking Tex-Mex and instead, "ran as far away from San Antonio as I could. I moved to New York and got into French cooking." [1] According to the Wall Street Journal, Centeno sees Tex-Mex as "not a cuisine based on processed cheese. It is rather a genre of cooking developed by necessity, by people uprooted from where they came from, who happened to arrive in Texas." [1]
In February 2020 Centeno was named a semifinalist for Best Chef by the James Beard Foundation. [13] The Los Angeles Times named Orsa & Winston their restaurant of the year in July 2021, citing Centeno's response to the coronavirus pandemic as part of their decision. [8] He holds a Michelin star for Orsa & Winston. [14]
The Wall Street Journal called his restaurants Bar Amá and Amácita "the country’s most thoughtful Tex-Mex." [1] The New York Times named Amacita's hamachi collar one of the ten best Los Angeles dishes of 2019. [15] Bloomberg named Bar Ama's queso one of the best in the world. [16]