Angel Barreto is the Executive Chef and Partner of Anju, a modern Korean restaurant in Washington, D.C.’s Dupont Circle. Known for his bold creativity and precision, Barreto blends classical French technique with Korean flavors, resulting in a menu that’s as innovative as it is rooted in tradition.
A proud D.C. native and U.S. Army veteran, Barreto began his culinary career at Vermilion under Chef Anthony Chittum, later joining Wolfgang Puck’s The Source, where he rose to Executive Sous Chef. His dedication and talent led him to helm the kitchen at Anju, where he helped shape one of the city’s most celebrated dining destinations.
Under his leadership, Anju has earned top accolades, including a three-star review from The Washington Post and recognition as Washingtonian’s #1 restaurant in 2020. Barreto has received numerous honors, including the 2020 RAMMY Award for Rising Culinary Star, the 2021 Food & Wine Best New Chef title, and a James Beard Emerging Chef nomination. In 2024, he was named RAMW Chef of the Year.
Barreto has also served as a U.S. Culinary Ambassador and was named one of D.C.’s 14 Best Chefs by Modern Luxury. With a deep respect for Korean culture and a drive to push boundaries, Barreto brings warmth, innovation, and purpose to everything he creates.
Simple Barley Ice Cream • Korean Barley Soft Ice Cream
Creamy and nutty with a roasted grain aroma, this soft ice cream features Korean barley for a subtly sweet, wholesome twist on a classic treat.
Light, smooth, and nostalgic—it’s comfort in every bite.
Ingredients • Serves: Approx. 4–6
Main Base:
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3¼ cups soft serve base or vanilla ice cream base
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1 cup barley, toasted
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¾ tsp salt
Garnish:
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Sesame seeds, toasted
1. Toast Barley
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Spread barley on a sheet pan.
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Toast at 300°F for 15–20 minutes until golden and fragrant.
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Let cool completely.
2. Infuse Base
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Heat the soft serve base to 140–150°F.
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Stir in toasted barley and salt.
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Cover and steep for 2–4 hours, stirring occasionally.
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Taste periodically to adjust infusion strength and timing.
3. Strain
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Use a fine mesh strainer or chinois to remove barley solids.
4. Chill
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Cool the infused base to below 40°F.
5. Spin
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Process in a soft serve machine according to manufacturer instructions.
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Serve immediately in cones or bowls.