Executive Chef Jose Ochoa
Barcelona Wine Bar South End
New York Native, Chef Jose Ochoa began his life in the hospitality industry at the early age of 14, with a job in the kitchen at the local deli in his hometown of Bronxville. After years in various local establishments, he cemented his culinary education by graduating from The French Culinary Institute in New York City in 2013. Following graduation, Ochoa moved on to work under the tutelage of Chef Peter Xavier Kelly, at Xaviars Restaurant Group where his talent and drive were immediately noticed, and he was quickly promoted to Sous Chef. Ochoa began his tenure with Barcelona as Sous Chef in Fairfield, Connecticut in early 2016. From the start, Ochoa was an anchor in the Fairfield kitchen, where he would subsequently become Executive Chef in 2017. Chef now leads the team at Barcelona in Boston’s South End. Where he demonstrates not only a deep understanding of the nuances of Spanish cuisine, which is reflected on the ingredient driven menu, but his strong leadership as demonstrated by his cultivated a strong team of cooks.
