Menu
They left home, but they took the sazón. From New York to London, Bogotá to Barcelona — Venezuelan chefs are reshaping global cuisine one kitchen at a time.
Hover or tap a dot to see the chef and restaurant at each location.
Armando Scannone
Author — Mi cocina, a la manera de Caracas
Caracas, Venezuela
Carlos Garcia
Alto
Caracas, Venezuela
Edgar Leal
Leal Restaurante
Caracas, Venezuela
Federico Tischler
White Envelope
Miami, United States
Francisco Abenante
La Casa Bistro
Caracas, Venezuela
Franz Conde
Athenee Palace Hilton Bucharest / Hilton Amsterdam (Roberto's)
Bucharest, Romania
Hector Romero
Instituto Culinario de Caracas (co-founder)
Caracas, Venezuela
Helena Ibarra
Cocido a Mano (cooking school)
Caracas, Venezuela
Irina Pedroso
Amapola
Caracas, Venezuela
Issam Koteich
Cordero
Caracas, Venezuela
Ivan Garcia
El Bosque Bistro
Caracas, Venezuela
Juan Luis Martinez
Merito
Lima, Peru
Lis Hernandez
Arepa Mia
Atlanta, USA
Maria Fernanda Correa
Acacia Comedor
Caracas, Venezuela
Maria Fernanda Di Giacobbe
Cacao de Origen
Caracas, Venezuela
Mariana Montero
Leal Restaurante
Caracas, Venezuela
Mercedes Oropeza
Acacia Comedor
Caracas, Venezuela
Nelson Mendez
Le Gourmet (Caracas Hilton, historical) / Independent consulting
Caracas, Venezuela
Ricardo Chaneton
Mono
Hong Kong, China
Santiago Fernandez Sain
Maz
Tokyo, Japan
Sumito Estevez
Caracas, Venezuela
Tatiana Mora & Miguel Guerra
Mita
Washington D.C., United States
Tito Cordero
Ron Diplomatico (DUSA)
La Miel, Yaracuy, Venezuela
Victor Moreno
Moreno
Caracas, Venezuela
Brief introductions to every Venezuelan chef featured on the map.
Author — Mi cocina, a la manera de Caracas · Caracas, Venezuela
Armando Scannone (1922–2021) wrote the most important cookbook in Venezuelan history. 'Mi cocina, a la manera de Caracas' (1982) measured, standardized and documented the recipes that define Caracas cuisine. Every working Venezuelan chef in 2026 — at home or abroad — has, somewhere on a shelf, a Scannone. The Academia Venezolana de Gastronomia named its highest annual chef award in his honor.
Alto · Caracas, Venezuela
Carlos Garcia trained at El Bulli and El Celler de Can Roca, then did what almost nobody does — he went home. Alto in Caracas has been the country's flagship restaurant for nearly two decades, surviving economic collapse, and Garcia has served over 200,000 charity meals along the way.
Leal Restaurante · Caracas, Venezuela
James Beard semifinalist Edgar Leal built a Venezuelan fine-dining career across the US South before coming home to open Leal Restaurante in Caracas with pastry chef and co-chef Mariana Montero. His work is the most articulate argument that 'modern criollo' is a real culinary category, not just a marketing slogan.
