The concept of Alba began as an effort to create a restaurant that
not only uses high quality, locally produced foods, but also offers
contemporary wholesome cuisine in a sophisticated yet comfortable
owners, the husband and wife team of Sean and Kelly Weinberg are
involved in every aspect of the restaurant. Having grown up in his
parents’ restaurant, the Rose Tattoo Café in Philadelphia,
Sean knew at an early age that Culinary Arts was his calling. Upon
graduating from the Culinary Institute of America in Hyde Park,
NY he completed an externship in Los Angeles at the Checkers Hotel
under the famous restaurateur, Thomas Keller, now of the French
Laundry in Napa Valley. Next, Sean completed a two-year apprenticeship
throughout various restaurants in Northern Italy, two of which,
Il Cibreo of Florence, and Al Covo of Venice are continually in
the international spotlight. He also has extensive work experience
in Mexico and throughout the American West. Finally Sean returned
to the Rose Tattoo Café as Executive Chef for five years.
Alba, Sean’s contemporary cuisine focuses on seasonal ingredients.
Dishes are simply prepared and cooked over a state-of-the-art wood-burning
grill. This allows the true flavors of the food to stand out while
being enhanced by a live hickory and mesquite wood fire, a concept
found throughout the countryside of Europe.
a Chester County native raised in Kennett Square, attended the American
University in Washington, D.C. There she earned a BA in International
Studies and Spanish. In addition to extensive travel in Costa Rica
and Spain Kelly has worked in restaurants since 1990 in every aspect
of front of the house operations. She has also worked in restaurants
in Mexico and Colorado. Finally she worked as the General Manager
of the Rose Tattoo Café for four years.
has always been a major interest in the Weinbergs’ lives and
has consequently been an important influence on their views of food