Amy Brandwein is the owner and chef of Centrolina, a combined seasonal Italian restaurant and market that opened in CityCenterDC in spring 2015.
Prior to opening her own restaurant, Chef Brandwein was the opening chef de cuisine at Alba Osteria in Washington, D.C. in 2013. Previously, Chef Brandwein launched Casa Nonna, the BLT Restaurant Group’s first Italian concept in Washington D.C and New York. She has also served as the chef de cuisine at Bebo Trattoria, and was the executive chef of Galileo da Roberto Donna in Washington, D.C.
Chef Brandwein’s culinary passion is regional Italian cooking in conjunction with seasonal and locally sourced ingredients. Throughout her career, Chef Brandwein has earned many accolades and honors, including recognition as a 2017 James Beard Foundation Award finalist for Best Chef: Mid-Atlantic, 2016 RAMMY Award nominations for the Restaurant Association Metropolitan Washington’s (RAMW) Chef of the Year and New Restaurant of the Year, a 2007 RAMMY nomination for Rising Culinary Star, and scholarships from the James Beard Foundation and International Association of Culinary Professionals. She has appeared on numerous local and national live television programs, including a victorious battle against Chef Morimoto on Iron Chef America.
Chef Brandwein is a strong supporter of charities to support healthy eating and hunger, including So Others Might Eat, DC Central Kitchen, and Martha’s Table. She is a longtime member of Les Dames d’Escoffier and Women Chefs and Restaurateurs.
Chef Brandwein graduated from L’Academie de Cuisine Culinary School. She lives in her hometown of Arlington, VA with her husband, Jeremy, and their fluffy cat, Bailey.
Executive Pastry Chef
Caitlin Dysart is the executive pastry chef at Centrolina, chef/owner Amy Brandwein’s dual-concept Italian restaurant and marketplace in CityCenterDC. She leads the pastry programs in both Centrolina’s osteria and mercato.
Prior to joining the Centrolina team, Dysart helmed the pastry department at the critically acclaimed 2941Restaurant in Falls Church, Va. In this role, she was named a 2015 finalist for Outstanding Pastry Chef by the James Beard Foundation, and was honored by the Restaurant Association of Metropolitan Washington as 2014’s Pastry Chef of the Year. She also received a nod from Food & Wine magazine as a nominee for the People’s Best New Pastry Chef Award in 2013.
Before returning to her Northern Virginia roots, Dysart spent time in Chicago as a pastry cook at Bakin’ & Eggs, as well as in New Orleans as a pastry cook at Sucré under celebrated executive pastry chef Tariq Hanna.
Dysart received a pastry certificate in the L’Art de le Pâtisserie program at The French Pastry School in Chicago.
Angela Duran is the general manager of Centrolina. As part of the original team, she was instrumental in opening the osteria and mercato with chef Amy Brandwein. Prior to this role, Duran was the marketing and floor manager at Alba Osteria, Al Dente and launched the critically praised Roberto’s 4. Previously, Duran was the event assistant at Annette’s Creations in Rockville, MD.
Wine & Beverage Director
Assistant General Manager