Albert landed his first kitchen job at the age of 15 at the historic Barr Mansion in Austin, TX. While there, he learned to develop diverse seasonal menus using ingredients from their garden, local farms, and markets. After 6 years at Barr he moved on to work as a Sous Chef at East Side Showroom, where making charcuterie and butchering whole fish became natural. As Chef de Cuisine for Clark’s Oyster Bar, he developed the talent and passion for cooking seafood. Albert then opened Junes All Day as Executive Chef, which made Food & Wine’s ten best restaurants of the year list for 2017. He recently moved to Aspen, to open Clarks Oyster Bar and served as the Executive Chef. Duemani was a natural step forward in Alberts career allowing him to incorporate his creativity and lessons, into developing an exciting and inspired menu of his own.