Albert began his culinary career as an apprentice to Master sushi chef Tai Obata at Ra, the most highly rated Japanese restaurant in Arizona now part of the chain Bennihana.  He then went on to open his own restaurant “Sushi N Rock” in Scottsdale Arizona at the age of 23.  Later he moved to the east coast and worked as the executive chef for Greenwoods restaurant in Bethel, CT where he met his now business partner Albe Galotta and wife Brett Clugston.  Other work experience includes working for a kosher catering company in NYC and catering high end sushi events in California and Arizona.

Albert’s cooking style was originally influenced by his family.  Born in Hollywood California his grandmother and mother prepared traditional Mexican food at home.  Avocados and mangos grew in the backyard.  Christmas dinner was tamales and breakfast chorizo and eggs. Later his experience as a sushi chef taught him that the best dishes are simple, clean, and fresh.  As a sushi chef he learned the importance of symmetry in presentation and respect for tradition. 

In 2006 Albert opened The Litchfield Saltwater Grille with his wife Brett Clugston and partner Albe Galotta.  The restaurant features Contemporary American Cuisine.  The restaurant is set in the beautiful Litchfield Hills home to Connecticut’s finest vineyards, farms, and markets offering fresh products year round.  Chef Albert uses local and organic seasonal products as much as possible.  The summer of 2009 will feature organic products from the Saltwater Grille's garden by Chef Clugston.