Alfredo began his career at the age of 15, inspired and supported largely by his parents, he learned all the bases of pastry and bakery in his hometown, Mexico City. Over the years he changed his taste for pastry and dazzled by the wide Mexican gastronomy, Alfredo finished the culinary school in 2015 and eager to continue learning, he began to travel the world.

In 2017 he moved to Cancun and worked as Cook I at Du Mexique, a prestigious restaurant in the city, continuing in this place until reaching the position of Sr Sous Chef in less than a year, standing out from the whole team for his leadership, hard work, and passion for cooking. In 2019 he traveled to Austin Texas to work as a Chef de Partie at Four Seasons and perfecting the touch of luxury hotels around the world, he managed to adapt to the culture and demanding American palate.

A year later, in 2020 he decided to make a big change in his life, change that would mark him forever,  he moved to Marselle, France and worked as a Sous Chef, next to great Chefs of the region, Alfredo developed his creativity using local ingredients occupying high culinary techniques. After two years full of learning in France, Alfredo decides in 2022 to return to the United States, as Chef de Partie taking a great opportunity at Bourbon Steak, a month after his arrival was promoted to Sous Chef.

Alfredo, now the Executive Chef at 888, has maintained high standards in his constant innovation of dishes that have incorporated into the menu, motivating day by day the whole team and inspiring new generations.

Deden ‘Benny the Blade’ Bandi has adopted sushi as an art form for over 20 years. He began his career at Hiro, an Asian kitchen where he cooked savory foods inspired by the flavors of Southeast Asia and continued his specialty at Bambu, a South Beach Asian restaurant owned by Cameron Diaz and Karim Masri. He has served as the private chef for Mick Jagger, Jennifer Lopez, and Cameron Diaz.

He truly mastered his craft by traveling the world, studying the fine art of Japanese cuisine in Japan, traveling to Kobe Island to learn about Wagyu Beef and visited Okinawa to learn about seafood and the background of seaweed. As a result of his remarkable success, he took his innovative skills to the well renowned Chef Nobu Matsuhisa at Nobu, the world’s most recognized Japanese restaurant that incorporates a fusion of traditional Japanese cuisine with South American flavors. Pursing his love for Japan and its cuisine, Bandi went back to Tokyo to familiarize himself with Japanese spices.

Previously, Chef Benny served as the Master Sushi Chef at Blade Sushi located at the iconic Fontainebleau Miami Beach, where he had been working since 2008.