Our team.

Aldrin Asencio began his culinary career in his hometown and the affluent travel destination of Punta del Este, Uruguay serving organic and local ingredients of his native cuisine to travelers from all over the world. His creativity and working with his hands began while assisting his father who was a carpenter and woodworker; this experience would prove valuable as Aldrin is a master of transforming an idea from paper to art in real life. 

Since moving to the United States in the early 2000’s, Chef Aldrin Asencio has studied under top Chefs such as Roberto Donna and Michele Richard, quickly moving up the ranks to Executive Sous Chef. The next step in Aldrin’s career came while continuing to open restaurants in the DC area as an Executive Chef with Centerplate. It was this part of his career when Asencio grew to become a perfectionist with finance and accounting in the food and beverage industry. The precision of carpentry once again proved a valuable learning experience from the past. 

Chef Aldrin Asencio

Founder - Chef - creative director

John Cosgrove is a true Washingtonian having been born in DC, raised in Maryland, and now residing in Virginia. With over 25 years of experience in the food and beverage industry, John has established himself as a seasoned customer service professional. His expertise lies in creating unique and unforgettable events, where he has perfected the art of customer experience and service.

Not only is John well-versed in customer service, but he also brings years of system engineering and project management to the table. This enables Open Fire Catering to deliver seamless and efficient productions and events, ensuring every detail is meticulously executed. John's forward-thinking approach embraces old world techniques and modern technology, allowing him to enhance the customer experience and stay ahead in the industry.

John Cosgrove

founder & Event Coordinator

Chef Aldrin Asencio’s career brought him to Boston, MA by 2012; opening more restaurants and continuing to work with organic ingredients and farm to table relationships. By now Chef Aldrin has bought and cultivated a small farm outside the city; additionally he rebuilt a barn, built a greenhouse, and a 30 person tasting room equipped with a Uruguayan barbecue and pizza oven (all on his own and by hand). It was time to start building his own business. 

Since 2014 Chef Aldrin Asencio has been operating Farm Kitchen Catering with a focus on the highest quality ingredients and the flare of his native Uruguayan cuisine. Whether Chef Aldrin is cooking for professional athletes (NHL, NBA, MLB and PLL), serving corporate lunches, catering large special events, or hosting the full experience of a private party on his farm, the focus remains on quality of ingredients and the love of cooking. 
Chef Aldrin remains grateful for the support and love of his wife Jaqueline and his son Ignacio, for whom Farm Kitchen Catering would not be possible. Many thanks to the community of Ashby that surrounds them for providing support to the small business as well as the wonderful ingredients from their farms and ranches. And of course, gratitude to all those who have enjoyed Chef Aldrin’s cuisine and Farm Kitchen Catering over the years. 

Outside of work, John finds joy in spending quality time with his family, indulging in skiing adventures in the mountains, catching waves while surfing by the beach, and exploring both at various destinations around the world. His passion for creativity and dedication to customer service have greatly contributed to Open Fire Catering's success.

With John's attention to detail and forward-thinking mindset, Open Fire Catering consistently delivers exceptional results for their clients. Their unique and personalized approach to each project ensures that every client's vision is brought to life in a way that surpasses expectations.