Born in Natchez Mississippi and raised in Englewood, NJ, Executive Chef Carlos Swepson’s love and passion for cooking was ignited at an early age. His style of cooking developed out of his vast culture, and became a fusion between Creole Southern cuisine and traditional American flare.
Chef Carlos has expertise and a love of the restaurant industry that spans for more than 20 years. After graduating from The Art Institute of NYC in 2003 with a degree in Culinary Arts and restaurant Management, Chef Carlos had the pleasure of working under the tutelage of Executive Chef Jean George Vongerichtem at JoJo Restaurant of New York City.
In 2004, Chef Carlos began working at famed Irish boutique hotel, the Fitzpatrick Manhattan. During his seven year tenure there he quickly moved up the ranks from Line Cook to Sous Chef, and then finally Executive Chef.
Then in 2012, Carlos continued to challenge himself and soon accepted a position at the posh members-only club the Soho House in New York City’s popular meat packing district. That same year he launched his private event catering company.
Two years later Chef Carlos Swepson followed his ultimate dream, and became the owner and Executive Chef of Blvd Bistro in a revived historical section of Harlem, NY. His dynamic Southern-inspired menu features his personal family favorites: jumbo shrimp and grits, pan-fried chicken, and his signature buttermilk biscuits known as the best biscuits in town.
During its inaugural year, Blvd Bistro was chosen by the New York Times as a “Critic’s Pick”. The publication also complimented Chef Carlos by stating, “Chef Carlos simply makes everything taste better”. Chef Carlos continues to utilize his exemplary talents and keen business attributes to revolutionize the future of Blvd Bistro and its growing brand.