Josef Centeno

Executive Chef

Executive Chef Josef Centeno’s intuitive approach to cuisine enlarges upon a rigorous training blended with a diverse ethnic heritage. His offerings at Opus Restaurant convey the acquired cultivation of both formal education and personal inspiration that keenly pays homage to the world’s great cuisines. The 32 year-old has been nurturing diners for the last ten years while honing his craft for Opus, serving up the high-flying NYC crowds at La Cote Basque, Les Celebrites, and Daniel, as well as prestigious California establishments Charles Nob Hill, Manresa, Aubergine, and Meson G. Josef cites his great-grandmother’s preeminent cooking and famed French master Fernand Point as his very own lifelong kitchen muses, which further personalize his "freestyle american cooking". from French and Catalan fare to the modern and eclectic, Josef’s experience has never reached complacency in its drive to discover and create from the rare and intriguing. At Opus Restaurant, Josef’s philosophy in cuisine manifests itself in full expression, finding the perfect home for the world’s finest ingredients prepared with proper classical technique.