Chef de Cuisine
Rene Caceres is the Chef de Cuisine at The Salt Line in Washington, D.C.’s Navy Yard. Born in Guatemala, Caceres’ introduction to the cooking world came from the TV program, Great Chefs of the World, which he watched continuously as a child, amazed that individuals could make a career out of traveling and food. Despite not many men working in kitchens in Guatemala, Caceres’ passion led to a career in food, earning a Professional Cook Diploma in Guatemala City, and eventually, a degree from the New England Culinary Institute in Montpelier, VT.
Caceres spent the next ten years of his career in San Francisco, where he formed the foundation of his professional food identity. He was introduced to minimalist fine dining at Coi under chef Daniel Patterson, worked as a pastry chef at Farina, and trained under chef Arnold Wong at E&O Trading Company. His exceptional seafood credentials come from the opposite coast, where he spent several years at both Mac’s Seafood on Cape Cod in Massachusetts, and as Chef de Cuisine at Washington D.C.’s celebrated Fiola Mare.
In 2019, Caceres joined the team at The Salt Line. In his role as Chef de Cuisine, he enjoys the challenge of sourcing top-quality ingredients from regional watermen and farmers. Caceres also takes time to mentor many of the kitchen staff, teaching them culinary basics and more advanced