Page 32 - El Placer de Volar 3ra Edición

Gastronomy

By: Angélica Ojeda

NelsonCastro

and his passion for

Mérida ingredients

Redefining flavors of

The winner of the Golden Fork Venezuela
award in 2019 offers a unique
culinary experience where
tradition and avant•garde
merge perfectly

Born in Caracas and raised in Los Teques, Nelson The mountainous environment with its fresh and
Castro discovered his culinary vocation at an early authentic products such as smoked cheese, corn, Timotes
age. Being just 10 years old he was inspired by asparagus and artichoke from the town of La Venta in
his grandmothers, one skilled hospital cook and Chachopo, inspired him to create a cuisine deeply rooted
another talented pastry chef who taught workshops. in the land.
It was in this environment that his vocation was A trip to Sweden in 2013 was the catalyst he needed
born, confirming the phrase that says “this is carried to shape his vision. There he became familiar with the
in the blood”. concept of “New Nordic Cuisine”, a movement that sought
to rescue culinary traditions and adapt them to modern
His cuisine is rooted in the Venezuelan Andes and times.
reinterprets local flavors, with innovative techniques
that achieve dishes that delight the most In 2018, he organized the “La Nueva Cocina Merideña”
demanding palate. festival, an initiative that sought to rescue traditional
recipes and reinterpret them through contemporary
He studied cooking in Caracas and did internships techniques and textures.
at prestigious hotels such as the Hilton and the
Hesperia in Margarita, alongside with the renowned His passion, creativity and commitment to innovation led
Venezuelan chef Sumito Estévez and the Japanese him to win the prestigious Golden Fork award in 2019, a
chef Takeshi Nagajama, who took him to Mérida. recognition that is the result of his constant and dedicated
work.

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