The chef will be in Uruguay for almost three weeks on a tour promoted by Estrella Galicia with its distributor in the country where it will have the opportunity to take part in the main media and meetings with professionals of the local hospitality.
Estrella Galicia activates this initiative as part of its agreement with the NOVE Group, a collective that represents the main names in Galician cuisine.
Julio Sotomayor leads, alongside Daniel Guzmán, the project of the NOVA restaurant in Ourense, which has a Michelin star.
Estrella Galicia has launched a new visibility initiative outside our borders that will take the chef from Ourense, Julio Sotomayor, to take part in some of Uruguayan television’s most popular programmes in the coming weeks. The highlight is the Fuego Sagrado show, a competition at the hob that tries to find the “best steakhouse” in a country that has real devotion to the grill. It will be broadcast during the peak viewing time on Teledoce. But, in addition, the chef will experience a tour of several weeks participating in local media and holding meetings with hospitality professionals.
This tour is possible thanks to the support of the distributor of Estrella Galicia in the country, a company that has been importing Galician products in Uruguay for decades, proud of its origins, which are reflected even in its own brand El Emigrante.
Hours before leaving for Uruguay, Julio Sotomayor commented that he was “eager to enjoy, to learn”. “Uruguayan and Galician cuisine have many things in common, derived from the green of nature, meat, fire…. We share an Atlantic character,” he says. And he was very grateful to be able to participate in such an exciting project thanks to the support of Estrella Galicia.
This Estrella Galicia initiative to support the dissemination and value of Galician gastronomy internationally is part of its commitment to the NOVE group, a collective that represents the main names of avant-garde Galician cuisine.
Julio Sotomayor leads, alongside Daniel Guzmán, the project of the NOVA restaurant in Ourense, which has a Michelin star. Both tried to create a space in which to enjoy a single protagonist: the product: “At NOVA we offer what we like to call root cuisine, in which each creation tries to capture a base inherited from our elders, where each ingredient contributes. All with a decisive conductive thread: freshness”
