
Alex Vallcorba, photo by Farrah Skeiky
From a press release:
“Chef Alex Vallcorba, who has been working with the ANXO team since its first pop-up back in July of 2015, has become ANXO’s Executive Chef.
Alex Vallcorba was born and raised in Barcelona, Spain and has been passionate about Basque culture since childhood. Vallcorba isn’t new to DC; he has cooked at Obelisk, Black Salt, 2 Amys, and served as Hank’s Oyster Bar’s Chef. In between kitchen jobs in DC, he lived and worked in Basque Country for six months, cooking at Assador Etxebarri: a Michelin-starred restaurant specializing in wood grilling. This experience reflects Vallcorba’s love of ingredient-driven, rustic cooking.
This change comes about as Chef Brad Walker departs from the ANXO team. From Chef Walker:
“I have come to the difficult decision to part ways with ANXO. I absolutely wish them the best of luck in their efforts and look forward to the opening.” (more…)











