{"id":893,"date":"2017-07-13T18:14:11","date_gmt":"2017-07-13T16:14:11","guid":{"rendered":"https:\/\/novarestaurante.com\/team\/"},"modified":"2021-09-03T13:37:49","modified_gmt":"2021-09-03T11:37:49","slug":"team","status":"publish","type":"page","link":"https:\/\/novarestaurante.com\/en\/team\/","title":{"rendered":"Team"},"content":{"rendered":"

[vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”6″ bottom_padding=”6″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″][vc_column column_width_percent=”75″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ z_index=”0″ medium_width=”0″ width=”1\/1″][vc_custom_heading heading_semantic=”h1″ text_font=”font-165543″ text_size=”h3″ text_weight=”400″ text_transform=”uppercase” text_space=”fontspace-179457″]Team[\/vc_custom_heading][vc_custom_heading heading_semantic=”p” text_size=”h4″ text_weight=”300″ text_height=”fontheight-119277″]NOVA restaurante arises from the dream of two cooks from Ourense, Julio Sotomayor and Daniel Guzm\u00e1n, about creating a space in which we can enjoy the sole player:
\nthe product.[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”0″ bottom_padding=”0″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″][vc_column width=”1\/2″][vc_single_image media=”9485″ media_width_percent=”100″][vc_custom_heading text_font=”font-165543″ text_size=”h3″ text_weight=”300″ text_transform=”uppercase”]Daniel Guzm\u00e1n[\/vc_custom_heading][vc_icon position=”left” icon=”fa fa-twitter” size=”fa-2x” link=”url:https%3A%2F%2Ftwitter.com%2FDaniGuzmanCima|title:Twitter%20Daniel%20Guzm%C3%A1n|target:%20_blank|”][\/vc_icon][\/vc_column][vc_column width=”1\/2″][vc_single_image media=”9488″ media_width_percent=”100″][vc_custom_heading text_font=”font-165543″ text_size=”h3″ text_weight=”300″ text_transform=”uppercase”]Julio Sotomayor[\/vc_custom_heading][vc_icon position=”left” icon=”fa fa-twitter” size=”fa-2x” link=”url:https%3A%2F%2Ftwitter.com%2F_royamotos_|title:Twitter%20Julio%20Sotomayor|target:%20_blank|”][\/vc_icon][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”2″ bottom_padding=”3″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″][vc_column width=”1\/3″][vc_column_text]If we are to explain the career path of these two cooks from Ourense separately, it would be difficult, since they are cousins and friends from a young age.<\/p>\n

From their earliest years, they grew up in an environment very close to the kitchen, with great cooks in their family, such as Tito Guzm\u00e1n<\/strong>.<\/p>\n

At professional level, they both studied at the cooking school in IES Vilamar\u00edn<\/strong> almost simultaneously, and right from there they started their journey through different restaurants that unleashed their passion for this profession and began to outline their idea of cuisine.<\/p>\n

In the case of Daniel, he went to the Mediterranean seaside in Catalonia as a youngster, whereas Julio became part of the Restaurante Galileo<\/strong> staff, not far away from the city of Ourense.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]<\/p>\n

Soon after, when Dani was back, they found themselves together in a historical restaurant of the city of Ourense, in which they had the opportunity to work with top-quality Galician products. <\/span><\/p>\n

They split again. At only 23 years old, Julio took charge of the Monastery of San Clodio<\/strong>, while Dani was spending three years in Restaurante A Rexidora<\/strong> in Ourense.<\/span><\/p>\n

Soon after, Julio went to Prague to collaborate in the opening of the five-star Hotel Thalia<\/strong> as the head chef.<\/span><\/p>\n

Destiny reunite them again at Restaurante Barandal<\/strong> in Le\u00f3n, period where they get soaked in the area\u2019s traditional cuisine. <\/span><\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]From this moment, they lived a six-year period during which Julio went to Catalonia where he had the chance to work with such well-known people as Santi Santamar\u00eda<\/strong> and Iv\u00e1n Sol\u00e1<\/strong> at Can Fabes restaurant in Sant Celoni<\/strong>, besides from managing two kitchens of Grupo Paradis<\/strong>, until he finished his journey in these lands at Castell D’Empord\u00e1<\/strong> hotel.\u00a0\u00a0 During this impasse, Dani worked with Marcelo Tejedor and Iv\u00e1n Dom\u00ednguez<\/strong> at Santiago de Compostela, besides from devoting to teaching and shooting of the TV show “Ata a Coci\u00f1a…!” at V Televisi\u00f3n<\/strong>.<\/p>\n

During this time, from the distance, the idea of starting a restaurant together in their home town, where they could embody their knowledge and their love for cuisine, and finally… be able to put down roots, began to take shape.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”0″ top_padding=”0″ bottom_padding=”0″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″][vc_column width=”1\/1″][vc_gallery el_id=”gallery-989154″ medias=”6645,6651,832,838,6621,6624,6627,6630,6633,6636,6639,6642,6648,6654″ gutter_size=”0″ screen_lg=”1000″ screen_md=”600″ screen_sm=”480″ single_overlay_color=”accent” single_overlay_opacity=”50″ single_padding=”2″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

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