i. Biography
In Madrid, Kuoco 360º Food works through ingredients that move across regions: tomato, lime, lemongrass, pulpo, calamar, gambón, palta and jalapeño. Since 2016, Venezuelan chef Rafa Bergamo has shaped that plate around seasonal, market-driven cooking with technical precision, using contrast rather than a fixed border as the organizing tool.
Coming Up
Since 2016, Rafa Bergamo has been chef of Kuoco 360º Food.
Where They Are Now
At the Madrid restaurant, Bergamo has led the kitchen since 2016. His signature dish, Siete potencias, reworks a Caribbean street-gastronomy classic through pulpo, calamar, gambón, tomato, lime, lemongrass and palta/jalapeño foam. The dish is read as a bridge between Venezuela and Asia, and that frame matches the wider cooking. Seafood, acidity, herb, fruit and foam are used as working elements, not decoration. The ingredients keep their origins; the final structure depends on contrast and technical control. Croqueta enchupetada de Krudo Raw Bar at Krudo Raw Bar sits alongside Siete potencias as part of the same register of sharpness, texture and cross-cultural reference. The focus stays on the finished object rather than on a longer map of previous addresses.
Signature
Rafa's signature dishes include Siete potencias.
Honors
Rafa Bergamo's honors include Guía Michelin recommendation (2024) and Sol Repsol (2021).
Profile updated July 2026
FAQ
Asked of Rafa
What recognition has Rafa Bergamo received?
Guía Michelin recommendation (2024).
What is Rafa Bergamo known for?
Cuisine of contrasts that blends Asia, the Caribbean, Latin America, Peru, the Mediterranean, and Spain; creative, market-driven, seasonal, and technically precise.
