Biography
Zamudio
started his career on the Silversea, a 6-star cruise ship known for its gourmet experiences and luxury accommodations. He traveled the world, experiencing diverse cultures and cuisines both at port destinations and through interactions with the cruise personnel. His ability to identify growth opportunities led him to engage deeply with his international coworkers, learning about their native cuisines and expanding his culinary worldview. Mastering technical skills while exploring different culinary styles allowed David to develop his palate and broaden his culinary knowledge.
Zamudio moved on to an internship under Chef Enrique Olvera at his flagship restaurant, Pujol. Upon completion, he was offered a position as the Executive Chef of Comedor de los Milagros, managing 7 kitchens with menus based on the cultures of different countries in Latin America. This experience sharpened his business and managerial skills as he handled the finances and overhead of the dining venue.
In 2018, Zamudio secured an internship at Martin Berasategui (Lasarte-Oria), a 3 Michelin starred restaurant led by Chef Martin Berasategui. Here, he honed his skills and palate, mastering cutting-edge techniques. After completing the internship, he moved to Baltimore, Maryland to work at Alma Cocina Latina. He swiftly advanced to the role of Executive Chef and revitalized the restaurant, turning it into one of the area’s most successful establishments.
At Alma, he has been recognized on Baltimore Magazine's Top 50 list in 2020, 2021 and 2022. He has also received accolades from Washington Post food critic Tom Sietsema and has been featured in national publications such as Food & Wine, Bon Appetit, Forbes and People en Español. In addition, he has been profiled in the Baltimore Sun and the New York Times for his solidarity work during the COVID-19 pandemic and his support of the Venezuelan community.
With extensive culinary experience and a solid entrepreneurial vision, Zamudio has demonstrated his ability to succeed in any project he undertakes. He is now focused on opening his first restaurant, Josefina, where he will showcase his culinary skills and connect his customers with the cultural cuisine of Spain. As a partner, David is transparent, motivated and has an exceptional track record. He values intelligence, ambition and determination, and does not hesitate to lead by example.
