{"id":5953,"date":"2023-07-13T16:36:31","date_gmt":"2023-07-13T16:36:31","guid":{"rendered":"https:\/\/restaurantefrutosdelmar.com\/?page_id=5953"},"modified":"2023-07-13T16:43:24","modified_gmt":"2023-07-13T16:43:24","slug":"restaurante-con-tradicion-chef-sergio-botero-biography","status":"publish","type":"page","link":"https:\/\/restaurantefrutosdelmar.com\/index.php\/restaurante-con-tradicion-chef-sergio-botero-biography\/","title":{"rendered":"Restaurante Con Tradicion &#8211; Chef Sergio Botero Biography"},"content":{"rendered":"<section class=\"wpb-content-wrapper\"><p>[vc_row][vc_column width=&#8221;1\/2&#8243;][tm_image image=&#8221;5856&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][tm_heading custom_google_font=&#8221;&#8221; text=&#8221;Sergio Botero&#8221;][tm_spacer size=&#8221;xs:10;sm:10;md:10;lg:30&#8243;][vc_column_text]<\/p>\n<p id=\"tw-target-text\" class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" style=\"text-align: center;\" data-placeholder=\"Traducci\u00f3n\"><span class=\"Y2IQFc\" lang=\"en\">At barely 30 years old, Sergio Botero is in love with Colombian cuisine. Since he was little he always liked to eat well, the search to satisfy that need led him to gastronomy. <\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" style=\"text-align: center;\" data-placeholder=\"Traducci\u00f3n\"><span class=\"Y2IQFc\" lang=\"en\">He trained at the Seine, he was the personal chef of businessman Juan Camilo Hern\u00e1ndez, who opened up learning horizons for him, providing personalized classes with renowned national chefs such as Leonor Espinosa, Hobany Velasco. He traveled to Europe where he did internships with Michelin star chefs: the Spanish Juan Mar\u00eda Arzak, and the French Nancy Bourguinon, and Tony Botella with whom he had the opportunity to learn secrets of sous vide cooking. <\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" style=\"text-align: center;\" data-placeholder=\"Traducci\u00f3n\"><span class=\"Y2IQFc\" lang=\"en\">Upon returning, he worked for a time as a personal chef for artists and months later, he decided to start his own project, traditionally a Colombian signature cuisine restaurant where he seeks to highlight Colombian culinary craftsmanship. Invited by several embassies, Sergio represented Colombia in gastronomic festivals abroad, an experience that allowed him to get to know the great pantry of the country, and at the same time, instilled in him the curiosity to know the stories behind each tradition, to the point of converting of its cuisine in a tribute to the gastronomic wealth of the country. <\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" style=\"text-align: center;\" data-placeholder=\"Traducci\u00f3n\"><span class=\"Y2IQFc\" lang=\"en\">The anthropologist and gastronomic journalist Juli\u00e1n Estrada describes him as a young chef, an observer of the country, a tireless traveler, a gourmet and a lover of good food. <\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" style=\"text-align: center;\" data-placeholder=\"Traducci\u00f3n\"><span class=\"Y2IQFc\" lang=\"en\">&#8220;Sergio quickly caught on to the existence of numerous regional recipe books with infinite variations, and applying his conceptual evolution, he began to claim &#8220;our product&#8221; not only in its natural state (stems, fruits, leaves, seeds, roots) but also as a result of culinary artisan preparations (chichas, petos, mazamorras, mixtures, flours, wraps, nougats, vinegars, pickles, etc.) Let&#8217;s accept: it is a modern, avant-garde proposal made by someone who knows tradition&#8221;, Juli\u00e1n Estrada.<\/span><\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column width=&#8221;1\/2&#8243;][tm_image image=&#8221;5856&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][tm_heading custom_google_font=&#8221;&#8221; text=&#8221;Sergio Botero&#8221;][tm_spacer size=&#8221;xs:10;sm:10;md:10;lg:30&#8243;][vc_column_text] At barely 30 years old, Sergio Botero is in love with Colombian cuisine. Since he was little he always liked to eat well, the search to satisfy that need led him to gastronomy. He trained at the Seine, he was the personal chef of businessman Juan Camilo Hern\u00e1ndez, who opened up learning horizons for him, providing personalized classes with renowned national chefs such as Leonor Espinosa, Hobany Velasco. He traveled to Europe where he did internships with Michelin star chefs: the Spanish Juan Mar\u00eda Arzak, and the French Nancy Bourguinon, and Tony Botella with whom he had the opportunity to learn secrets of sous vide cooking. Upon returning, he worked for a time as a personal chef for artists and months later, he decided to start his own project, traditionally a Colombian signature cuisine restaurant where he seeks to highlight Colombian culinary craftsmanship. Invited by several embassies, Sergio represented Colombia in gastronomic festivals abroad, an experience that allowed him to get to know the great pantry of the country, and at the same time, instilled in him the curiosity to know the stories behind each tradition, to the point of converting of its cuisine in a tribute to the gastronomic wealth of the country. The anthropologist and gastronomic journalist Juli\u00e1n Estrada describes him as a young chef, an observer of the country, a tireless traveler, a gourmet and a lover of good food. &#8220;Sergio quickly caught on to the existence of numerous regional recipe books with infinite variations, and applying his conceptual evolution, he began to claim &#8220;our product&#8221; not only in its natural state (stems, fruits, leaves, seeds, roots) but also as a result of culinary artisan preparations (chichas, petos, mazamorras, mixtures, flours, wraps, nougats, vinegars, pickles, etc.) Let&#8217;s accept: it is a modern, avant-garde proposal made by someone who knows tradition&#8221;, Juli\u00e1n Estrada. [\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5953","page","type-page","status-publish","hentry","post-no-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Restaurante Con Tradicion - Chef Sergio Botero Biography - restaurantefrutosdelmar.com<\/title>\n<meta name=\"description\" content=\"El Restaurante Con tradici\u00f3n del chef Sergio Botero. Se encuentra ubicado en Marinilla, Antioquia. Durante los ultimos a\u00f1os ha recibido numerosos reconocimientos. 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