Jaco Cocinando is the project of José Alejandro Reyes, a professional cook and pastry chef trained at culinary schools in Venezuela and Argentina (IAG), with more than 10 years of experience. In 2013 he was part of the staff at Martín Berasategui's Michelin-starred restaurant in Spain, and for several years he worked on the team at Parador La Huella in José Ignacio, where he honed his craft with local, seasonal produce.
He specializes in Latin and Mediterranean flavors, rooted in cultural heritage and diverse influences. He has judged Cocinarte Uruguay and is a member of Cocinas Étnicas in Buenos Aires.
He designs the menu with the client, brings the ingredients, cooks at the house and leaves the kitchen clean, adapting each menu to allergies and preferences. He caters birthdays, family gatherings, bachelor and bachelorette parties and dinners with friends.
Menus
Five menus published by the chef, from Venezuelan cooking to international fusion. The average menu is around $3,600 Uruguayan pesos per person and varies by menu, number of guests and event details.
- Gluten Free Arepa Festival — cheese tequeños, beet arepa filled with reina pepiada, asado negro with fried plantain, and crispy banana with ice cream.
- American Rolls Sushi — white fish tiradito, sushi rice salad and a variety of makis, nigiris, rolls and temakis; banana tempura fritters for dessert.
- Vegetarian — eggplant and ricotta envoltinis, sorrentinos filled with goat cheese, walnuts and mushrooms, and chocolate mousse crunch with berries.
- Caribbean Temptation — roasted pumpkin bruschetta with cured ham, beef or pork roti with fresh salad, and seasonal fruit with cream ice cream.
- Happy Summer — caprese brochette with arugula pesto, braised beef in black sauce with crushed potatoes, and crispy banana with ice cream.
Schedules
Every day, with prior booking: lunches, dinners and events.
Date, place and menu are arranged when you book.
Contact
We connect you with the business via WhatsApp. Typical reply within minutes.
Book via WhatsAppImages
