The dedication of chef Egidio Rodríguez

Egidio Rodríguez, who was born in Cumaná and grew up in Cumanacoa, is the chef of the French ambassador Romain Nadal since 2018, which certifies his expertise in those Gallic dishes he prepares.

He learned the rigors of French cuisine with chef Laurent Kher at the Le Gourmet restaurant of the Intercontinental Tamanaco Hotel in Caracas. Previously, with Jackie Traverso and chef Nelson Méndez "the shaman", he learned about these techniques and recipes at the Ritz and Biarritz restaurants.

“My kitchen has European techniques and recipes but with Venezuelan ingredients. I can serve an avocado vichyssoise. Or some sweet chili macaroni with carúpano blood sausage” shares Egidio Rodríguez.

Flavors of Cumaná

The Company Food Truck premiered on November 27th, celebrating the 500 years of Cumaná. This 2020 turns 5 years old. There he proposes a cuisine with ingredients from the east of Venezuela. In 2020, Egidio Rodríguez was awarded the Laurus Sheet, delivered by Zoraida Barrios Mamazory and Rafael Cartay from Carabobo, on behalf of the Laurus Institute, a cooking school based in Valencia.

Collaboration in Santos Sabores

In 2021 Egidio Rodríguez accepted the challenge of renewing from the kitchens the image that Santos Sabores has been showing for 7 years, ensuring that he feels “free to create, through the full support that his directors gave me to put together a work team first class”.