Chef Angel Barreto is the executive chef and partner of Anju, a contemporary Korean restaurant in Washington, DC’s Dupont Circle neighborhood. With over a decade of experience, Barreto has developed a distinctive culinary voice rooted in both French technique and Korean tradition. After graduating in 2012, he trained under Anthony Chittum at Vermilion before joining Wolfgang Puck’s The Source, where he spent six years rising to executive sous chef. His growing passion for Korean cuisine ultimately led him to partner with Danny Lee and Scott Drewno to open Anju, a restaurant that reflects both his technical foundation and personal exploration of Korean food.

To prepare for this role, Barreto immersed himself in Korean culinary traditions—studying its history, techniques, and cultural significance, and traveling to Korea with support from the Korean Embassy. That experience helped shape Anju’s menu into a thoughtful and approachable introduction to Korean cuisine, balancing authenticity with creativity. Since opening, Anju has received widespread critical acclaim, including a three-star review from The Washington Post and being named the #1 restaurant in Washington, DC by Washingtonian.

Barreto’s work has earned him numerous accolades and national recognition. He was named a Food & Wine Best New Chef in 2021 and has received multiple James Beard nominations, including for Best Chef: Mid-Atlantic. He is also a recipient of the RAMMY Awards for both Rising Culinary Star (2020) and Chef of the Year (2024), and has been recognized as a StarChefs Game Changer, a James Beard Taste Twenty chef, and a Men’s Health Featured Chef. In addition to his restaurant work, Barreto has served as a U.S. Culinary Ambassador, representing Korean cuisine on an international stage. Known for pushing boundaries while honoring tradition, he continues to play a leading role in shaping the future of Korean cuisine in America.