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Graham Bartlett-Chef De Cuisine
Modern Mexican Restaurant Group
Local Units Zengo and La Sandia
Washington DC
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Graham Bartlett, a native of Mississippi, graduated from Mississippi State but then realized his real interest – Culinary Arts.
Moved to Paris to work and trained in Escoffier’s Kitchen at the Ritz Hotel-Restaurant L’Espadon, a two star Michelin property. This was valuable training and a great overall experience.
Graham then moved to the Denver area, and worked for several ski resorts. He then had the good fortune to meet Chef Richard Sandoval, creator and owner of Modern Mexican Restaurants.
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He was hired and worked in the Denver Zengo , and after six months service was prompted to head up development of future Modern Mexican ventures, first in Washington, DC and then later at La Sandia in Tysons Corner, Virginia. The two concepts have similarities, use of international products, fresh products and seafood driven menus. Graham describes Zengo as “Pan-Latin, Pan-Asian” and La Sandia“ As progressive, yet authentic Mexican”.
Graham’s hobbies outside of cooking are travel, hanging out with his Airedale terrier, Byron, and would like to play more golf. When I met with him he was gearing up for the Food Fight at The Ronald Reagan building
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