Bancamiga and chef Santiago Fernández Saín bring a unique culinary experience to Caracas

Santiago Fernández Saín has established himself as one of the most prominent figures in contemporary gastronomy. His career is a testament to discipline, respect for the product, and an exceptional ability to fuse his Latin American roots with the most demanding techniques of international haute cuisine. He is in Caracas at the invitation of Bancamiga to offer two dinners to a select group of clients on the evenings of May 5th and 6th.

For the Venezuelan chef with two Michelin stars for his Tokyo restaurant, Maz, the invitation from Bancamiga represents a valuable opportunity to share his technique with the local public, filling the void often felt by those who live abroad for extended periods.

“For me, returning to Venezuela makes perfect sense. I’ve been cooking in Japan for four years now, and although I’ve achieved a great deal there, one always returns to their roots. It was essential to present a menu that integrated what I’ve learned in Japan with the foundation of my experience in Peru and Spain.”

Santiago Fernández Saín was born in Caracas in 1995 and knew from a young age that cooking was his passion. His parents didn’t hesitate to send him to study at the Basque Culinary Center in Spain after he finished high school at El Ávila.

At just 30 years old, he already stands out among the elite of the culinary world. His cuisine is defined not only by luxury but also by narrative. Each dish seeks to connect sensory memory with technical innovation. Bringing his culinary concept back to Venezuela allows him to complete a personal and professional cycle, giving back some of the knowledge he acquired abroad.

“There are so many Venezuelan chefs doing incredible things around the world”

During his visit to Bancamiga’s offices in Altamira, Santiago Fernández Saín expressed his satisfaction and pride that an institution like Bancamiga supports talent abroad.

“There are so many Venezuelan chefs doing incredible things around the world; supporting these initiatives and bringing them back to the country is vital so that people can try them without having to travel all the way to Japan,” he added.

Beyond the kitchen, this Venezuelan is a role model for new generations of chefs in Latin America. His success demonstrates that academic training combined with a passion for one’s roots can break down any geographical barrier, building bridges between continents through food.

In addition to experiencing the cuisine of this Venezuelan chef with two Michelin stars, attendees of the two dinners at the Filomena restaurant will discover Venezuela’s first Passion Card: the “Flavors of the Soul” Debit Card.

Information and image provided by Bancamiga Banco Universal             

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