Josefina is officially open—bienvenidos!
Rooted in
Passion.
Crafted with
Purpose.
Our Philosophy
Josefina isn’t just about exceptional Spanish cuisine – it’s about bringing people together the way Spain has perfected over centuries. Here, our family-style tapas create connections, spark conversations, and turn ordinary evenings into vibrant celebrations.
At Josefina, we embrace the Spanish philosophy that meals are sacred social ceremonies, and not mere transactions. Josefina is where Baltimore comes to gather, share, and savor life’s flavors together.
“En Josefina, servimos el amor de madre – donde cada plato cuenta una historia.”
Meet the Team
David Zamudio |
Chef Owner
David Zamudio was raised in eastern Venezuela, where economic decline shaped his innovative mindset, resilience, and relentless pursuit of excellence, leading him to discover his calling as a chef by age 12. His career began aboard the 6-star Silversea cruise ship, where global travel immersed him in diverse cultures and cuisines and expanded his culinary worldview. After disembarking in Baltimore, he met acclaimed Venezuelan chef and Michelin-star recipient Enrique Limardo, who became his mentor and helped refine his creative voice and leadership in the kitchen. With Limardo’s guidance, Zamudio trained at world-renowned establishments including Pujol under Enrique Olvera, served as Executive Chef of Comedor de los Milagros, and completed a prestigious internship at the 3-Michelin-starred restaurant of Martín Berasategui. He is now focused on opening his first restaurant, Josefina, where he will showcase Spanish-influenced cuisine shaped by global experience, mentorship, and an unwavering commitment to excellence.
Victor Martins |
Executive Sous Chef
Victor Martins has been Chef Zamudio’s right hand in the kitchen for over 3 years, since the opening of the Station North location of Alma Cocina Latina. Chef Martins also worked and trained under Chef Enrique Limardo for years in Limardo’s first restaurant in Baltimore City. A Venezuelan native, Chef Martins studied Culinary Arts at top-rated Iutirla Institute in Caracas, Venezuela. With an impressive resume, the highlights of which include Bresca and Jont (two renown Michelin Star rated restaurants in Washington, DC) and experience in kitchens both local and international, Chef Martins is the perfect addition to the impressive culinary team at Josefina.
Maria Alejandra Russo |
Executive Pastry Chef
Maria Alejandra Russo has known Chef Zamudio since the very start of his career, when she gave him his first job in her bakery, Keik, when Zamudio was only 16 years old. The founder and operator of her own business, Chef Russo designed and implemented a highly sought-after menu of pastries and cakes. After significant success, she was able to open a second location of Keik to help meet the ever increasing demand for her products. Chef Russo and her magnificent bakery have been recognized in over 28 publications, from magazine articles to radio shows. When Chef Zamudio began to build his team for Josefina, he knew there was no one more qualified to fill the role of Executive Pastry than Chef Russo.
The Care and Craft Fund (3%)
At Josefina, culinary excellence is built on care, craft, and the people who bring it to life behind the scenes. This 3% contribution supports a dedicated benefits and paid-time-off program for our back-of-house culinary team – the chefs, cooks, and kitchen professionals whose skill, precision, and long hours make every experience possible.
By investing directly in their well-being, we create the stability, focus, and pride required to uphold the standards of cuisine and hospitality that define Josefina.
Thank you for being part of that commitment.
Dine with us
Reserve a Table
Reserve your table and experience cuisine crafted with purpose, elegance, and passion.