A graduate of George Mason University in Virginia and Le Cordon Bleu in Paris, he was executive chef at BLT Steak, a steakhouse in Washington, D.C., until 2012 when he left to open his own restaurants.

Opened in 2013 in the Falls Church, Virginia shopping center where Albisu's mother owns a Latin market, as of June 2024 Taco Bamba has 15 locations in the D.C. area and nearby states.

Albisu grew up in Falls Church[2] and Annandale, Virginia, and worked at his mother Rosa Susinski's nearby Latin market.

[3][4] He attended Annandale High School,[5] then George Mason University in Virginia, graduating in 1999 with a bachelor's degree in politics and international relations.

[13] Albisu left BLT Steak in 2012 to start his own restaurants[14] and in 2013, he opened Del Campo, an upscale South American grill in the Chinatown neighborhood of D.C. Esquire included it in a list of the best new restaurants in the country, with critic John Mariani stating that smoke underpins most of Albisu's "phenomenal cooking" at Del Campo.

[15] A review in Condé Nast Traveler said, "D.C. is notoriously plagued by mediocre steakhouses, but this Argentine-style parilla in the Penn Quarter ain't one of them,"[16] praising the South American wines, the Peruvian dishes like ceviche, as well as the "toothsome" of roast meats with chimichurri and salsa.

[23][24] In June 2013, Albisu opened Taco Bamba,[25] a fast-casual taqueria in the Falls Church, Virginia shopping center with his mother's market.

[40][41][42] Albisu has worked with the humanitarian organization CARE in Peru[43] and with World Central Kitchen, providing food to those affected by Hurricane Harvey.