After much globe-trotting, Enrique Limardo settles in Baltimore to become the executive chef of the contemporary Venezuelan restaurant Alma Cocina Latina.
Enrique’s food is inspired by the ingredients and traditional dishes that portray the tropical region of his childhood. He plays with them by using contemporary techniques and combining them magically with those ingredients from Maryland’s own “terroir.”
Ultimately, the dishes are presented with a very strong and personal identity, and they leave the guests seduced by the complexity and surprise of the flavours.
Enrique’s formative years in the kitchen include work in famous restaurants in Caracas, which lead him to formally pursue his culinary studies in “EUHT San Pol de Mar”, Spain. Upon graduation, he interned at El Celler de Can Roca, Can Gaig, Abac, Raco de Freixa, Ruccula and Mas de Torrent among others, all of them Michelin starred. Bringing along this wonderful baggage, Enrique returned to the New World to absorb other culinary cultures in Mexico and the Caribbean Islands and Barbados too. After this fantastic exploration, he returned to his homeland Venezuela for several years and opened Paprika and Yantar, restaurants defined by the fusion of European and classic Venezuelan flavours. He won the Gold Fork Award (best chef in Venezuela).
Due to the diaspora existing at present in Venezuela, Enrique moved to Baltimore in 2015 to lead the kitchen at Alma. Since then, he has awakened tremendous curiosity and delight in the regional community also expanding to Washington DC opening new food concepts in a fast casual way.
This is one of my latest review: www.washingtonpost.com
Instagram : @enriquelimardo
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