Director Of operations
Alfredo Landazuri has two passions in life: food and family. “In my family, it’s like you either cook or you don’t eat!” he says.
He was born in Lima, Peru, and moved to the Outer Banks in 2003, when he was 18, after completing training at the Cenfotur Culinary Institute in Lima. His mother had a friend who lived in Manteo and talked about how beautiful the town was. Alfredo had grown up on the coast of Peru, so he was accustomed to fresh local seafood, beautiful beaches, and good people. He finds Manteo a lot like his original home.
He started cooking with his grandmother, whom he describes as “my best friend,” when he was 11. Everybody in his family cooks. His father specializes in Italian, while family members on his mother’s side cook “amazing” Peruvian cuisine.
Alfredo became seriously interested in professional food service after arriving on the Outer Banks. “I went to cooking school because I wanted to be a good chef. But after I moved to the Outer Banks, I realized that I not only love cooking, I also love customer service.”
Austin A. Horn II
Austin Abelon Horn II was born in Olongapo City, Philippines. Came to the United States when he was 13 years of age, attended Graduate school in California. His culinary career began early on, inspired by his Philippine cultural background, family, and their love and respect for quality and tradition. After leaving the U.S. military as an aviation mechanic, he attended Le Courdon Bleu right after . Austin sought opportunities to further develop his own creativity.
Austin’s culinary repertoire started as a Chef de Partie at various restaurants and flourished during an internship under Chef Tim Brown, as Sous chef where he developed and refined his culinary techniques. He proceeded to Norfolk in Ghent as Chef de Cuisine at a Spanish Tapas restaurant called Ibiza. It was there where he extended his skills to all outlets, landing him at its fine dining restaurant. Pleasing the palettes of the restaurant’s most exclusive clientele. After spending 2 years with Ibiza, Austin went on to take other challenge, worked at 219 American Bistro then to Bodega on Granby Norfolk, Va. Austin was exposed to the creative expressions and flavor profile that gave him the skills to put ingredients in his mind and knows exactly how they’re going to taste, he prides himself with this gift. Austin’s modern take to classical food with a touch of it modern contemporary cooking techniques puts him in his own class. Proud and very humble, Chef Austin has yet to reach his peak, with that being said, stay tuned in because the world has yet to see his talent.
O. Fernando Leon
Born in Trujillo, Peru. Fernando resided in United States since 1996, where he started working as a dishwasher at a well known restaurant in Nags Head North Carolina on the Outer Banks. While attending to a prestigious university where he studied Economics, Fernando realized his real passion was cooking. His family suggested that he should follow his dream to become a chef.Already residing in the Outer Banks and working in different restaurants, Fernando was presented with the challenge of American cuisine, learning the flavor of local seafood.
Moved up north/ DC area, working in Alexandria, Fairfax for few years and learned from different cultures, Fernando now living in Norfolk, always kept in touch with Alfredo Landazuri, Director of operations for Stripers bar and grille, who is now opening his new location in Waterside district and being friends for many years, also worked together in few restaurants in the Outer Banks.Fernando is ready to start a new chapter in his career as a chef, taking pride in what he loves to do.
Stripers Waterside Restaurant Norfolk, VA
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