Luis Echeverria

Luis, a Maryland-raised immigrant, has been working in Washington, D.C. restaurants for the past 16 years. Both of his parents loved cooking and exposed him to a wide variety of cuisines. Through this early exposure, he caught the cooking bug at a young age. He began his career working at the fish market at BlackSalt restaurant in the Palisades. From there, he moved into the kitchen at Restaurant Eve in Alexandria, where he worked his way up from line cook to sous chef. He later helped open Kinship and Métier in Washington, D.C., where he contributed to the team earning a Michelin star for each restaurant and maintaining both stars throughout the restaurants’ 10-year run. In 2026, he took the opportunity to work with Chef Patrick O’Connell at The Inn at Little Washington, pursuing further growth while sharing his considerable knowledge and experience with the team.