Our philosophy

Rooted in passion. Crafted with purpose.

Spanish hospitality, seen through a global culinary lens.

Josefina isn’t just about exceptional Spanish cuisine—it’s about bringing people together the way Spain has perfected over centuries.

Our family-style tapas create connections, spark conversations, and turn ordinary evenings into vibrant celebrations. We embrace the Spanish philosophy that meals are sacred social ceremonies, not mere transactions.

“En Josefina, servimos el amor de España—donde cada plato cuenta una historia.”

Executive Chef David Zamudio cooking over an open flame in the Josefina kitchen

The story of Josefina

Why
Josefina?

Josefina is the first chapter in a larger journey through time, culture, and the evolution of Latin American cuisine.

Conceived as an avant-garde Spanish restaurant, Josefina begins a family of distinct concepts—each created to tell a different part of the complex story of Latin American culture and history, with gastronomy naturally at its heart.

The story begins in Spain, showcasing its culture and traditions through a contemporary interpretation of classic flavors, ingredients, and cuisine. Future sister restaurants will carry the narrative into different regions and eras of Latin America, each with an identity of its own.

Josefina is not concerned only with preserving the classics of the past. It reimagines Spanish flavors and ingredients with the future in mind. Growth and evolution deserve to be celebrated; they are part of the beauty of life. Baltimore, a city that continues to evolve, is the right place for that conversation—and an opportunity to introduce guests to the intersection of history, culture, and cuisine.

The name carries a deeply personal history. Josefina honors the matriarchs of Chef David Zamudio’s family—a long line of women, all named Josefina—who each helped shape the person and chef he became.

Every meal carries a history.
Josefina carries it forward.

Meet the team

Three chefs.
One vision.

Executive Chef

David Zamudio

David Zamudio was raised in eastern Venezuela, where economic decline shaped his innovative mindset, resilience, and relentless pursuit of excellence. He discovered his calling as a chef by age twelve. His career began aboard the six-star Silversea cruise ship, where global travel immersed him in diverse cultures and cuisines. After arriving 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. With Limardo’s guidance, Zamudio trained at world-renowned establishments including Pujol under Enrique Olvera and completed an internship at Martín Berasategui’s three-Michelin-starred restaurant. At Josefina, he presents Spanish-influenced cuisine shaped by global experience and an unwavering commitment to excellence.

Executive Sous Chef

Victor Martins

Victor Martins has been Chef Zamudio’s right hand in the kitchen for more than three years, beginning with the opening of Alma Cocina Latina’s Station North location. Martins also worked and trained under Chef Enrique Limardo for years at Limardo’s first Baltimore restaurant. A Venezuelan native, he studied Culinary Arts at the top-rated IUTIRLA Institute in Caracas. His experience includes time at Bresca and Jônt—two celebrated Michelin-starred restaurants in Washington, D.C.—along with kitchens both local and international.

Executive Pastry Chef

Maria Alejandra Russo

Maria Alejandra Russo has known Chef Zamudio since the beginning of his career, when she gave him his first job at her bakery, Keik, at sixteen years old. As founder and operator, Chef Russo designed a sought-after collection of pastries and cakes and expanded Keik to a second location to meet growing demand. Her work and bakery have been recognized in more than twenty-eight magazine, radio, and media features. When Chef Zamudio began building Josefina’s culinary team, Chef Russo was the clear choice to lead its pastry program.