In the increasingly competitive world of cuisine, the announcement of nominees and winners of coveted awards has become one of most anticipated and therefore desired signs of recognition. Perhaps one of the most influential awards is the San Pellegrino and Restaurant Magazine award for 50 Best Restaurants. The list of Latin America’s 50 Best Restaurants was introduced in 2013 highlighting the steps that the region has taken to emerge on the world stage.
This past week, the 2015 Latin America's Top 50 Restaurants were announced and Chef Juan Manuel Barrientos’ internationally-acclaimed restaurant brand, Elcielo, was named to the restaurant’s 30th position on the 2015 list. At 31 years old, Chef Barrientos is also the youngest chef in LATAM to have ever received this award.
Miami boasts it's own Elcielo, opened in 2014 and currently holds the enviable position of being the only Latin American Top 50 winner with a Miami location.
“It is such an honor to be recognized as one of the most influential restaurants in the entire Latin American region,” says Chef Juanma. “This award solidifies our growth and continuous success in all of our locations, especially our newest location in Miami.”
The 2015 nominees and rankings were kept confidential until the list was revealed at the annual award ceremony and celebration held for the first time in Mexico City on September 23, 2015. This year’s list was shared with the region’s most influential restaurants, chefs and media.
In 2014, Elcielo was voted #46 on the list of Latin America’s 50 Best restaurants, rising one place from the inaugural list released in 2013. Voted on by a jury of more than 200 experts spread throughout Latin America, Barrientos’ cuisine has remained a favorite amongst diners and professionals alike.
Chef Juanma helms three prosperous Elcielo restaurants in Medellin (2007) and Bogota (2011), Colombia and less than a year old, in Miami, Florida (2014). At Elcielo, chef and his team create unique gastronomic experiences that stimulate the senses. They offer a menu that is inspired by Colombian roots and the study of neurosciences. The combination of tradition, innovative culinary technology and science creates a modern cuisine that continues to resonate with the world and create an impact. The innovative menu is created to stimulate the diners’ senses through food and a one-of-a-kind sensory journey.
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( Information and Images provided by Tara Ink, PR )