After much globe trotting, Enrique’s latest adventure is a move to Baltimore, to collaborate in the project of opening a contemporary Venezuelan restaurant as executive chef.
Enrique’s formative years in the kitchen include work in important restaurants in Caracas, that lead him to formally do his culinary studies in San Pol de Mar, Spain. Upon graduation, he interns at El Celler de Can Roca, Can Gist, Abac, Raco de Freixa, Ruccula and Mas de Torrent.
With this wonderful baggage, Enrique returns to the New World to absorb other culinary cultures in Mexico and the Caribbean Islands. After this fantastic exploration, he returns to his home land Venezuela for several years, and opens Paprika and Yantar, restaurants defined by the fusion of European and classic Venezuelan flavors, using modern techniques to express a very personal language in the kitchen.
Enrique is now bringing his intense passion to Baltimore. He is interested in continuing to develop a kitchen without borders. The foundation of the contemporary menu will be Venezuelan, but he will not be shy to introduce other flavors that show the globalization of the kitchen, where infinite ingredients and flavors meet to surprise the guests through the seasons.