ABOUT US
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 setting.

As 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.

At 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.

Kelly, 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.

Travel has always been a major interest in the Weinbergs’ lives and has consequently been an important influence on their views of food and culture.