Fermin Teco
Alma Negra
Chef Fermin is originally from Puebla, Mexico. He began his NYC dining career working at Carmine’s (an Italian restaurant) from 2001 to 2004 as a line cook. Shortly after, in 2004, he joined Lylis, another well-known Italian restaurant, where he stayed until 2006. That same year, he also worked at Rosa Mexicano in Lincoln Center.
... READ MOREChef Fermin is originally from Puebla, Mexico. He began his NYC dining career working at Carmine’s (an Italian restaurant) from 2001 to 2004 as a line cook. Shortly after, in 2004, he joined Lylis, another well-known Italian restaurant, where he stayed until 2006. That same year, he also worked at Rosa Mexicano in Lincoln Center.
He then became a chef de partie at The Red Cat NYC (American cuisine), where he remained until 2010. Nearly a decade after starting his culinary journey in New York, he became a chef at Rayuela (Nuevo Latino), where he elevated the menu and kept food costs to a minimum for three years.
Shortly afterward, he worked as a sous chef at Tao Downtown, a premier and well-known location, before opening Amaranto (Mexican) in 2015. Amaranto has since become one of Bushwick’s most well-known and preferred Mexican restaurants to this day.
In 2020, he also opened Aleli (Mexican) in Bay Ridge, bringing another local favorite to the community. He is currently a partner at both locations.
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