Issam Koteich

Chef Issam Koteich's culinary philosophy is deeply rooted in personal identity and a rich tapestry of global experiences, interwoven with a profound commitment to Venezuelan heritage and its local pantry. He views the act of cooking as an authentic expression of "who I am," asserting that "lo que pongo en la mesa habla de quién soy." His dishes are not mere technical exercises but organic extensions of his life journey, embodying his Syrian origins, his upbringing in Mérida, and his extensive training across gastronomic hubs like the Basque Country, Madrid, Dubai, Thailand, France, and Italy. This unique blend allows his food to convey feeling and tell a story, moving beyond cold technique to speak directly of its creator. A cornerstone of Koteich's ethos is an unwavering dedication to ingredient sourcing and a "cuisine of proximity." At Cordero, this translates into a symbiotic relationship with Proyecto Ubre, a farm located just 40 minutes from Caracas and co-founded by his partner, Pedro Khalil. This farm supplies 70-80% of the restaurant's daily needs, from the singular Assaf breed lamb (raised with meticulous control over age, feeding, and processing) to vegetables like cabbage, carrots, onions, tomatoes, and even coffee and dairy products. This direct connection ensures unparalleled freshness and quality, allowing the chef to "enaltecer ese producto, el producto venezolano y el el producto directo de la finca y llevarlo a un nivel donde donde sencillamente puedes estar a la par con cualquier propuesta en el mundo." His approach reflects a mastery of adaptation, honed during times of scarcity in Venezuela, transforming available produce "like making magic" by treating ingredients "in the best way possible" after deeply understanding their origin and potential. Beyond the plate, Koteich imbues his cuisine with a powerful social purpose. He perceives cooking as "una herramienta social y una especie de lenguaje para hablar acá dentro con nosotros mismos de lo que somos capaces y podemos hacer y hablar con con los de afuera y mostrarles algo positivo." This vision extends to representing Venezuela on the international stage, highlighting its culinary potential and challenging prevailing negative perceptions. The restaurant's success, including its recognition on Latin America's 50 Best list, is a "ray of light" for the country, a "granito de arena" in its rebuilding. His future plans for Cordero include "democratising the cuisine," moving to a larger venue, and introducing more vegan, vegetarian, and autochthonous options, further solidifying his commitment to inclusive and purposeful gastronomy that celebrates the resilient spirit of Venezuela. Chef Issam Koteich's signature approach is defined by an authoritative technical mastery honed across diverse global kitchens, yet deeply infused with a personal narrative and a profound respect for ingredients. His style is characterized by "mucho mimo y técnica" in transforming premium products, particularly lamb, into a symphony of "muchísimas texturas, platos y sabores." He possesses an exceptional ability to "interpretar la proteína en cada plato," extracting maximal diversity from a singular ingredient, demonstrating adaptability that turns culinary challenges into "magic." Koteich's creative process begins organically, where dishes are first conceived and written, allowing him to understand their "essence" and infuse them with genuine feeling and understanding beyond mere technical execution. His flavor profile distinctively marries his Syrian heritage with Venezuelan influences, often exploring the "agridulce" (sweet and savory) combinations characteristic of Caracas cuisine. Plating is artful and thoughtful, designed to highlight both the ingredient and its transformation. Koteich's dedication to showcasing the lamb from Proyecto Ubre is evident in his acclaimed tasting menu and à la carte offerings. Among his most legendary signature dishes are: * **Tartare de Cordero**: A refined lamb tartare. * **Lingua Tonnata**: A unique fusion combining lamb’s tongue with tuna and a melt-in-the-mouth creamy sauce. * **Crunchy Paletilla**: Grilled suckling lamb served with a rich gravy and a delicate potato millefeuille. * **Cuello**: Grilled lamb neck bathed in an acidified gravy, complemented by vibrant roasted peppers and a green salad adorned with edible petals. * **San Charbel**: A dessert masterpiece featuring creamy sheep's cheesecake, rose syrup, and crispy filo pastry, offering a harmonious blend of textures and flavors. Other notable dishes include his house-made lamb morcilla sausage with creamy rice and bottarga, and a grilled lamb rack with smoked chimichurri.

Career

• Intern at Ramón Roteta, País Vasco, Spain
• Intern at Arzak, País Vasco, Spain
• Intern at Akelarre, País Vasco, Spain
• Intern at Mugaritz, País Vasco, Spain
• Chef at Melao, Mérida, Venezuela
• Gastronomic Director at Unspecified Hospitality Group, Dubai, UAE

Mentored by His mother.