The Brabo Team
Sebastien Rondier | Executive Chef
A native of southwest France, Sebastien Rondier is classically trained in French cuisine and has expanded his culinary talent over the last 14 years in America. After graduating from CFA Hotellerie DAX in France, Rondier held various kitchen roles in such acclaimed restaurants as Le Bristol by Michel Del Burgo, Michelin-starred Taillevent, and Michelin-starred Le Louis XV Restaurant by Alain Ducasse.
Rondier continued to work closely with Alain Ducasse as executive sous chef at Alain Ducasse at the Essex House in New York City, executive sous chef at Adour at St. Regis in New York City, executive chef at Benoit New York, chef de cuisine at miX On The Beach at W Retreat & Spa on Vieques Island, Puerto Rico, and executive chef at Adour at St. Regis in Washington, D.C.
Rondier also created the new concept of Decanter at St. Regis in D.C. and served as a task-force chef for Kauai Grill at St. Regis in Princeville, Hawaii. From 2015 to 2016, Rondier served as executive chef at After Peacock Room in D.C. and a private chef for Fertitta Enterprise in Las Vegas. During this time, Rondier also won the television competition on Food Network’s “Cutthroat Kitchen” in the episode entitled “I Love It When You Call Me Big Papaya.”
In February 2017, Rondier brought his global culinary talents to BRABO in Old Town Alexandria. As executive chef, he leads BRABO’s culinary team, offering sophisticated cuisine that is inspired by French and Belgian techniques and flavors and made with the highest-quality ingredients. His seasonal menu is complemented by an extensive wine list and carefully-crafted cocktails. Rondier continues the well-established tradition of BRABO as an Old Town favorite known for its neighborly friendliness, superior service and exceptional food.
Larry Glenn Queen | Pastry Chef
Larry Glenn Queen brings over seven years of pastry experience from the kitchens of Bistro Bis as pastry sous chef and Blacksalt to his new position as Executive Pastry Chef at BRABO. Born, raised and based in Bowie, Maryland, Larry’s small town roots lend inspiration to his overall pastry design aesthetic: nostalgia.
As a child, Larry could be found learning his way around the kitchen under the guidance of his mother and grandmother, or working in his aunt’s restaurant. His grandmother’s prowess in pickling and creating jams and preserves are aspects of pastry making that still resonate with Larry to this day. This familial bond he shares with his love for cooking was a huge influence when creating BRABO’s pastry menu; Larry draws from feelings of comfort and familiarity paired with meticulous dedication to seasonality in order to create world-class desserts.
While comfort and nostalgia are at the core of his culinary affinity, Larry also finds himself enamored with incorporating savory elements to the overall science of pastry making. In particular, his favorite creation is bread: he loves the long process of taking raw, living ingredients to turn them into something completely different, and believes that the strict guidelines leave no room for error. From taking culinary classes at the local community college during high school, attending Stratford University, his experiences at PS 7, Blacksalt, Sweet City, Bistro Bis and now BRABO, Larry is most excited to share his unique view of pastry with the rest of the world.