Sumito Estévez (Venezuela)
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| Sumito Estévez is one of "The World's Most Influential, creative and important Chefs" |
Estevez sumito Singh is a chef , writer ,
entrepreneur , educator and television personality Venezuela . Born October 22 of 1965 in Caracas , is one of
Venezuela's most renowned chefs in Venezuela and abroad, and one of the most
renowned Venezuelan general. Together with fellow chef, Hector Romero, Estevez
founded the Culinary Institute of Caracas, and has interests in commercial
establishments both in the city and abroad.
Estevez also driver
culinary television programs, radio programs and has written articles and
columns for various newspapers in Venezuela. Among his many occupations has
been a judge and creator of food festivals. Between 1998 and 2001, the
publishing El Nacional published two volumes with their recipes. In 2005, the
same publisher expanded its literature with the publication of 15 volumes of
The Sumito kitchen, dining collection with greater circulation published in
VenezuelaBiography
He is the son of the
marriage between Venezuelan physicist Raul Estevez and Anu Singh, of Indian
origin. His father graduated in the first class of the Patrice Lumumba
University in the Soviet Union in Moscow and studied an MA and Ph.D. from the
University of Stanford, USA. He was one of the founders of the Faculty of
Science at the University of the Andes. His paternal grandmother, Mary Laprea,
was the second wife of Achilles Nazoa after both were widowed. They married in
1949 . The Nazoa previous wife had been Estrella Fernández-Viña Martí (niece of
Cuban José Martí ) who died of tuberculosis soon after marriage.
Nazoa political Nieto,
Estevez is also the nephew of Claudio Nazoa cook and comedian, who is the son
of Laprea, and has a sister named Swapna Singh Puni Estevez, who is
psychologist. His maternal grandfather was Sri Gurbaksh Singh (1895 - 1977 ), Punjabi
writer and founder of Preet Nagar population in northern India.
Estevez lived between
India and Venezuela during his childhood. Since childhood he had a penchant for
food. At 14, he founded a dining club with filmmaker Alberto Arvelo. For three
years were devoted to select countries, read about these and experiment with
your kitchen on Saturdays. Eventually the group grew to 30 members. In 1989 he
obtained a degree in Physics from the University of Los Andes (ULA) in Merida ,
but decided to pursue a culinary career. Her first professional job was as an
assistant paid in the home kitchen Armando Scannone the June 11, 1989.
In mid- 1990 Estévez
learned arrival in the country of Venezuelan chef Franz Conde, who had been
hired for a festival of gourmet Venezuelan in the Member's Club of Caracas and
trading position of chef at Seasons restaurant Club of the same city . Through
his uncle Claudius Nazoa, Estevez got an appointment with Conde, who hired him
as Sous Chef (literally, under the chef, senior assistant chef) at Seasons
between June 1990 and December 1991. He later worked briefly to Pierre
Blanchard in the Deuxieme Etage ( 1992 ) and between April 1992 and June 1993
was Vinoteca chef Delfino, both restaurants also in Caracas. After these
experiences, between February 1994 and June 1995 Estevez opened, and was given
its first restaurant chef, the Sumito Restaurant in the city of Merida.
During the rest of the
1990s Estevez emerged as one of the most sought cooks Venezuela, being hired
both as a consultant and as a chef in various culinary projects in Venezuela,
Miami and Grenada. In March of 1998 also did a short internship with chef Jean
Georges Vongerichten in New York (Restaurant Jean George, Vong and JoJo) and in
July 1999 with Wolfgang Puck at the famous Spago restaurant in Los Angeles,
California. On August 3, 2001 opened La Cuadra Gastronomy, Los Palos Grandes,
Caracas, gastronomic project that was a partner. This included: bakery,
brasserie, cooking school, a luxury restaurant and a television studio
specializing in kitchen. The project closed in 2003.
In 2002 Estevez began
publishing a blog that caught the attention of Pramer (Producer America), the
producer of content for television's largest Spanish-speaking world. The
American media corporation subsidiary of Liberty Media (which owns Starz
channels, DirecTV and the Atlanta Braves, etc.) was hired to drive a culinary
program for the cable channel Elgourmet.com , which began airing in May 2003 in
all Latin America. Later also led the weekly New Latin cuisine in the Spanish
cable channel Canal Cocina (2004), created and SumoGusto partner, takeaways
company (2003-2004), and opened shops of chocolates made with Venezuelan
chocolate in Buenos Aires and Margarita. In addition to multiple gastronomic
ventures for its high profile Estevez has also been dedicated to be the face of
advertising campaigns for various products like the Mercantile Bank, General
Electric, Torondoy cheese, Splenda, El Nacional, Maizina American wine and
Concha y Toro .
Estevez has
represented Venezuela in numbers congresses, festivals and workshops around the
world and has received awards such as the Golden Fork Venezuelan Academy of
Gastronomy (2006) for his work in promoting Venezuelan cuisine internationally.
He was also honored by the Mayor of Lima, Peru, for their outreach gastronomic
(2008), and Honorary Member of the Ecuadorian Association of Chefs (2008) and
Honorary Chef Gastronomy School of the University of the Americas in Quito ,
Ecuador (2008). In 2003 Estevez and Chef Hector Romero founded the Culinary
Institute of Caracas , training school for professionals and cooking
enthusiasts considered one of the largest in the country.
Among other media
projects, Estevez is a writer and broadcaster Diary of a Chef, buses daily
broadcast radio programs broadcast on Radio Onda 60 minutes throughout
Venezuela and as a column published Sunday in the newspaper El Nacional. It is
also producer and host of Extreme Pleasure, kitchen daily program for the cable
channel Gourmet since May 2004. It also hosted the television documentary
Gourmet India (2008), a program of 13 episodes in which he traveled to various
cities in the country to show its rich cuisine and traditions.
