Enrique limardo | co-owner & Executive chef
Born in Caracas, Venezuela, Enrique Limardo, makes his debut in Washington, DC as chef and co-owner of Seven Reasons, a pan-Latin restaurant that celebrates the diverse flavors and culinary traditions of South America. At Seven Reasons, a name inspired by the mysticism around the number seven, Limardo’s experience cooking in some of Spain’s finest kitchens meet his Latin American roots to create a modern restaurant with food that also honors flavors from the Caribbean and Amazon.
Limardo’s inventive Latin-inspired fare has earned local and international accolades, most recently during his stint from 2014 to 2019 as the Executive Chef at Alma Cocina Latina, in Baltimore, Maryland. “Alma” was acclaimed by Washington Post food critic Tom Sietsema with a rating of 3.5/4 stars, making it one of the highest ranked restaurants in the Washington area. In 2009, Chef Limardo was named best chef in Venezuela by the Venezuelan Gastronomy Academy, and in 2016 he was named the best chef in Baltimore by Baltimore Magazine.
Chef Limardo began his gastronomic studies in 1997 in Venezuela at the cooking school La Casserol du Chef and continued studying in Spain at the EUHT Sant Pol de Mar in Barcelona, and at the Luis Irizar Culinary School in San Sebastián, Basque Country. While preparing a post-graduate degree in culinary arts, he had the privilege to learn from and work alongside some of Spain’s most distinguished chefs including Michelin-star greats Joan Roca, Ramon Freixa, Xavier Pellicer, Joan Pique, and Carles Gaig, among others. Chef Limardo was subsequently appointed as the Sous Chef of Mas de Torrent Relais & Chateau, an exclusive vacation property in Spain.
Following his time in Spain, Chef Limardo worked with British chef Paul Owens at The Cliff in Barbados and served as a chef adviser at several high-end restaurants in Caracas, Venezuela while cementing his success as the owner of Paprika and Yantar, two of the most acclaimed restaurants in the city of Caracas. Before moving to Baltimore to assume his role as Executive Chef at Alma, Chef Limardo spent four years traveling to and cooking in exotic destinations around the world as a private chef. A man of many talents, Chef Limardo is also an accomplished painter, artist and musician, having recorded a rock album in his younger years
jose ignacio “nacho” useche | executive sous chef
José Ignacio Useche, affectionately known as “Nacho,” was born in Venezuela, on March 15, 1994. He was most recently the sous-chef at Alma Cocina Latina in Baltimore, where he worked alongside chef Enrique Limardo, Executive Chef and Co-Owner of the forthcoming Seven Reasons in Washington, DC.
Nacho began his studies in gastronomy when he was only 13 years old, at the Professional School of High Cuisine in Caracas, where he remained for three years. During this time, he focused on international and traditional French cuisine, including pastry, and declared that he wanted to cook for the Queen of Spain one day. His first internship took place at the Swiss restaurant La Clef in Caracas. Nacho then moved to Montreal to perfect his English, and in 2012, he returned to Caracas to work as a line cook at Alto, listed among the “50 Best Restaurants in Latin America” by San Pellegrino.
In 2013, Nacho worked as a personal chef and cooked in ten different countries. Upon completion of his contract, he traveled to Santiago, Chile for a traineeship at Borago, which was voted “Best Chilean Restaurant” four years in a row and is also listed in San Pellegrino’s 50 Best Latin American restaurants. Nacho then joined the team at the acclaimed Pujol in Mexico City, under Chef Enrique Olvera. From there, he had the opportunity to work as a line cook at Chef Olvera’s first New York restaurant, Cosme, which earned 3 stars from the New York Times’ Pete Wells. Nacho soon joined Chef Limardo at Alma as his sous chef. Before the opening of Seven Reasons, Nacho completed an internship with legendary Spanish chef Ramon Freixa, and finally had the opportunity to realize his childhood dream by cooking for the Queen of Spain.
josué gonzález | bar manager
Josue Gonzalez is an award-winning bartender whose accolades include a Tales of the Cocktail Spirited Award for Best New American Cocktail Bar in 2016 and a position on Zagat Miami’s 30 under 30 list in 2014.
Raised in Miami, Florida, Josue’s career behind the bar started at Zuma Miami while he concurrently pursued a degree in culinary studies at Johnson & Wales University. As his interest and expertise in mixology grew, Josue assumed the position of head bartender at Swine Southern Table and Bar under the tutelage of renowned Miami bartender Rob Ferrara, and under his watch, eventually helped manage bar programs at Lure Fishbar and The Rum Line. In September 2015, Josue joined the opening team at the critically acclaimed Sweet Liberty Drinks & Supply under the leadership of John Lermayer, a world renowned bartender, educator, and industry mentor. Josue has since helped manage and implement successful beverage programs at several lauded drinking establishments, including DÔA Miami Beach and 27 Restaurant & Bar.
His Washington, DC mixology career includes stints behind the bar at Bresca and as an opening team member at St. Anselm. In his newest role, he’s excited to oversee the cocktail program at Seven Reasons, where he highlights a diverse offering of spirits with a historical and cultural connection to South America and the Caribbean – everything from rum to tequila to mezcal to shochu.
When it comes to spirits, Josue is partial to his Cuban roots and is a fan of rum in all its forms, but his biggest passion is dancing. He’s an advocate for health and wellness, especially among industry professionals and he regularly practices yoga, strength training and running.
Albani Caolo - Sous Chef
Víctor Millán - Sous Chef
The Seven Reasons Family