Our Team
Amy Brandwein
Chef/Owner of Centrolina and Piccolina da Centrolina
At Centrolina restaurant and market in CityCenterDC, Chef and Owner Amy Brandwein shows Washingtonians the versatility, grace, and overall delicacy of Italian cuisine. The six - time James Beard Award nominee believes food should taste as good as in Italy, plated with pose, and viewed through the seasonal lens of the Mid-Atlantic—tenets she instills in her fast- casual project, Piccolina, an osteria that opened across the alley from Centrolina in July 2019. “I take Italian food and keep it in its raw state but elevate it presentation-wise without complicating it or losing flavor,” Brandwein explains. “There is something inherently captivating about Italian flavors with an artistic and modern edge, while still being fresh and natural.”
Brandwein and her flagship restaurant have earned many accolades, including James Beard Foundation Award finalist for five years (2022, 2020, 2019, 2018, 2017) in the Best Chef: Mid-Atlantic category; nomination for 2019 Upscale Casual Restaurant of the Year by the Restaurant Association Metropolitan Washington RAMMY Awards; 2018 Chef of the Year at the RAMMY Awards (2018); as well as previous RAMMY Award nominations, including Upscale Casual Restaurant of the Year (2018), Chef of the Year (2018, 2017, 2016), and New Restaurant of the Year (2016), in addition to Rising Culinary Star (2007).Piccolina was also recognized as one of Esquire’s Best New Restaurants in 2019.
In spring 2015, Brandwein opened Centrolina to fanfare not just for her appealing approach to Italian cuisine, but also because of her business savvy and the then-distinctive position of being a sole female chef and owner. Brandwein soon realized her accomplishments meant she needed to play a larger role for the culinary industry: to be an example for women chefs to visualize and realize their own success. In 2017, Brandwein accepted the James Beard Foundation's prestigious Women's Entrepreneurial Leadership Program fellowship. She earned additional scholarships from the foundation, as well as the International Association of Culinary Professionals.
With a dedication to responsibly and locally sourced ingredients, Brandwein became an early partner with DC Urban Greens, a nonprofit urban farm located in Ward 7 and 8, that provides fresh and affordable produce to the local community—Centrolina and Piccolina are DC Urban Green’s only wholesale client. In September 2017, Brandwein participated in the James Beard Foundation’s 10th Chefs Boot Camp for Policy and Change, a program dedicated to educating and training like minded chefs to become more effective leaders for the food- system change.
An advocate for charities that support healthy eating and ending hunger, Brandwein is also an active supporter of So Others Might Eat, DC Central Kitchen, and Martha's Table. She is a longtime member of Les Dames d’Escoffier, James Beard Foundation Women’s Entrepreneurial Leadership Program and Re: Her.
Camilla Battoni
General Manager
Camilla Battoni moved from Italy to Washington DC in 2022, joining the team at Centrolina and Piccolina as the Private Event and Public Affairs Manager before being promoted to General Manager. In her role, Camilla manages front of house and back of house operations at both restaurants, oversees all events, and supports customer relations. Her Italian traditions have taught her the importance of creating memories around the dining table, which is something she has translated to her role, providing guests with a memorable experience. Hailing from Italy’s Umbria region, Camilla established a strong connection to the region's unique food, culture, and hospitality from a young age. She started her career in hospitality as an Event Planner and Wine Shop Manager at Arnaldo Caprai, a winery in the small hillside town of Montefalco, where she developed a love for planning events of all sizes, interacting with patrons over wine and food, and creating one-of-a-kind experiences. Camilla has organized events such as Vinitaly in Italy, ProWein in Germany, numerous weddings, among many others. Following her time at Arnaldo Caprai, Camilla spent six months in Rome as a Sommelier at restaurants Il Sorpasso and Trapizzino, utilizing her Sommelier certification from Associazione Italiana Sommelier.
In spring 2022, Camilla decided to move to the United States and landed in Washington DC, where she was immediately impressed by award-winning Chef Amy Brandwein and her approach to Italian food. She is particularly inspired by Centrolina and Piccolina’s authentic mixture of northern and southern inspired Italian dishes and the emphasis on professionalism and quality service.
Fluent in Italian, English and German, Camilla loves to travel and immerse herself in different cultures. She has already visited over 23 countries and looks forward to continuing her exploration of the world, expanding her knowledge in the culinary industry and beyond along the way.
Yesenia Jarquin
Executive Pastry Chef
Inspired by fond memories of baking with her grandfather in Oaxaca, Mexico, Yesenia Jarquin pursued a career in pastry after taking cooking and home economic classes in school and has never looked back. She attended Le Cordon Bleu before joining the team at Cherokee Town & Country Club in Atlanta, Georgia where she assisted with the bread program, prepared and plated the fine-dining menus, and later managed all banquet desserts. From there, she moved to Washington, D.C. and began working at Centrolina during its inaugural year. She then moved on to spend the next three years learning from the teams at Range by Brian Voltaggio and The Line Hotel (DC), later returning to Centrolina as Pastry Sous Chef to assist with the opening of sister restaurant, Piccolina, in August 2019.
Yesenia was promoted to Executive Pastry Chef of Centrolina and Piccolina in 2021, where she creates and executes the pastry menus, oversees the homemade bread program, handles the custom cake offerings, and manages the pastry teams at both restaurants. She works closely with local farms and purveyors to source high-quality, seasonal ingredients which she creatively incorporates into her Italian-inspired desserts using elevated techniques.
A dedicated member of the Centrolina and Piccolina family for many years, Yesenia has instilled an enthusiasm for pastry amongst her teams. She is committed to the development of her colleagues, continued personal growth, and of course preparing beautiful desserts and fresh breads that leave a smile on guests’ faces.