ABOUT CHEF AMY BRANDWEIN

At Centrolina restaurant and market in CityCenterDC, Chef and Owner Amy Brandwein shows Washingtonians the versatility, grace, and overall delicacy of Italian cuisine. The four-time James Beard Foundation Award finalist believes food should taste as good as in Italy, plated with pose, and viewed through the seasonal lens of the Mid-Atlantic—tenets she instills in her new fast-casual project, Piccolina, an osteria opening across the alley from Centrolina in July 2019. “I take Italian food and keep it in its raw state but elevate it presentation-wise without complicating it or losing flavor,” Brandwein explains. “There is something inherently captivating about Italian flavors with an artistic and modern edge, while still being fresh and natural.”

Brandwein and her flagship restaurant have earned many accolades, including James Beard Foundation Award finalist for five years (2022, 2020, 2019, 2018, 2017) in the Best Chef: Mid-Atlantic category; nomination for 2019 Upscale Casual Restaurant of the Year by the Restaurant Association Metropolitan Washington RAMMY Awards; 2018 Chef of the Year at the RAMMY Awards (2018); as well as previous RAMMY Award nominations, including Upscale Casual Restaurant of the Year (2018), Chef of the Year (2018, 2017, 2016), and New Restaurant of the Year (2016), in addition to Rising Culinary Star (2007).Piccolina was also recognized as one of Esquire’s Best New Restaurants in 2019.

In spring 2015, Brandwein opened Centrolina to fanfare not just for her appealing approach to Italian cuisine, but also because of her business savvy and the then-distinctive position of being a sole female chef and owner. Brandwein soon realized her accomplishments meant she needed to play a larger role for the culinary industry: to be an example for women chefs to visualize and realize their own success. In 2017, Brandwein accepted the James Beard Foundation's prestigious Women's Entrepreneurial Leadership Program fellowship. She earned additional scholarships from the foundation, as well as the International Association of Culinary Professionals.

With a dedication to responsibly and locally sourced ingredients, Brandwein became an early partner with DC Urban Greens, a nonprofit urban farm located in Ward 7 and 8, that provides fresh and affordable produce to the local community—Centrolina and Piccolina are DC Urban Green’s only wholesale client. In September 2017, Brandwein participated in the James Beard Foundation’s 10th Chefs Boot Camp for Policy and Change, a program dedicated to educating and training likeminded chefs to become more effective leaders for the food-system change.

An advocate for charities that support healthy eating and ending hunger, Brandwein is also an active supporter of So Others Might Eat, DC Central Kitchen, and Martha's Table. She is a longtime member of Les Dames d’Escoffier and Women Chefs and Restaurateurs.

Mary Mendoza, Executive Pastry Chef

Inspired by a shared passion for baking with her dad, Mary Mendoza pursued a career in pastry after years of working in restaurants. Mary moved from the Philippines to DC for college where she attended American University college to earn a degree in science. Following graduation, Mary worked in some of the most esteemed kitchens in the district.Mary previously worked at Kinship, Centrolina, Obelisk, and Pluma bakery before joining Daikaya Group where she most recently worked as the Executive Pastry Chef and Chef de Cuisine from 2020-2024.

With her return to Centrolina, Mary oversees and executes the pastry programs at Centrolina and Piccolina da Centrolina, creating traditional-Italian desserts that highlight seasonal, local ingredients. Mary's love for baking comes from creating joy in a plate with unexpected sweet and savory pairings. She believes in just one bite of dessert you can experience the feeling of the person making it.

Mary is a Finalist for the 2023 RAMMY Awards for Pastry Chef of the year.

Our Team