Portal Garzón - Jaco Cocinando: private chef in José Ignacio

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. His signature: seasonal delights and the art of cooking fresh.

The experience is complete: he designs the menu with you, arrives with fresh ingredients, cooks everything from scratch and leaves the kitchen spotless, adapting every menu to allergies and preferences. Ideal for birthdays, family reunions, bachelor and bachelorette parties, and dinners with friends. His philosophy sums it up: cooking has no secrets — the secret is sharing.

Menus

Five proposals that travel from Venezuelan tradition to international fusion. The average menu is around $2,300 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.