Chef Ricardo Chaneton brings "Sabores del Alma" to Caracas, celebrating Venezuelan roots

Acclaimed Venezuelan chef Ricardo Chaneton is in Caracas, participating in the "Sabores del Alma" initiative by Bancamiga. This project aims to connect people with their passions and emotions through culinary experiences, celebrating Venezuelan roots.

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It is beautiful that Bancamiga's energy is dedicated to supporting our roots.

Chaneton, known for his work abroad, is using this visit to reconnect with his home country, collaborate with fellow chefs, and champion the use of national products in cuisine. He has been instrumental in elevating Venezuelan culinary identity on the international stage, particularly by showcasing the richness of regional ingredients to the luxury Asian market. His efforts highlight the global reach of Venezuelan talent.

As the co-owner of MONO in Hong Kong, Chaneton achieved a significant milestone by being the first Venezuelan chef to lead an independent establishment recognized with a Michelin star. He has spent the last 20 years living abroad, with the most recent decade in Hong Kong. He notes that Hong Kong's familial culture and verdant landscapes remind him of Venezuela, providing a sense of comfort and connection.

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One always tries to look for things that resemble each other to take refuge in them. To try to feel comfortable remembering. Being in Hong Kong for 10 years means there are many things I have kept to feel good, comfortable, and with family.

Chaneton described his reunion with Caracas as "beautiful," viewing the city through the eyes of a tourist after two decades away. He appreciates its dynamic nature, influenced by the ever-changing landscape of El Ávila mountain, which gives the city a unique daily character. He believes that constant travel and exposure to diverse cultures help train the palate, but his primary creative inspiration strikes during the intense, adrenaline-fueled moments of service in the kitchen.

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I have the good fortune to travel a lot and also the obligation to do so for my work, which I love. I see cities, I compare, and I look for similarities with others, I compare where I come from. When I am in Caracas, I see it with the eyes of a tourist, because after all, it has been 20 years since I left Venezuela. I like that because I find Caracas beautiful. It is a city that is different every day and that is thanks to nature, because nature is never the same. And you have El Ávila that changes every day. That makes it a city that changes colors and changes dynamics daily.

He likens the high-pressure environment of a restaurant kitchen, with its mix of people and cultures, to the energetic spirit often associated with being Venezuelan. "For me, inspiration arrives in the kitchen under the pressure of the moment," Chaneton stated, emphasizing that this is where his creativity flourishes most.

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I believe the palate is a muscle that is trained. By eating, tasting, and opening oneself to other cultures. One trains the palate. But my inspiration arrives when I am in the restaurant, in the kitchen, during service, which is a moment when a lot of adrenaline flows. And that is explained by being Venezuelan, who is always running, busy, just like in a kitchen, because a kitchen has adrenaline and flavor. It has people who relate and are from different cultures. That is my greatest creative moment. For me, inspiration arrives in the kitchen under the pressure of the moment.