Semeruco GREEN Food, produces & offers the finest microgreens, greens specialty to fine dining establishments, caterers and retail grocers throughout Maryland, Washington DC and Virginia. Our urban growing room is located near Patterson Park, we are focus on growing the highest quality, Our gourmet microgreens are using the technique of City-Hydro. We are certified for them. We grow puree, No fertilizers, No soil, just Pure H2O.
We are a family owned business dedicated to providing the healthiest foods for your lifestyle. We can offer low prices on microgreens and expertise you can't find anywhere else in the industry.
Our gourmet microgreens are using the technique of City-Hydro. We are certified for them.
We offer the best seed in the market, we grow puree, No fertilizers, No soil, just Pure H2O.
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We back up everything we sell with a 100% satisfaction guarantee. We are just at a phone call
Enrique Limardo was born in Caracas, Venezuela. August 4, 1975. He began his studies of gastronomy at EUHT San Pol de Mar in Barcelona, Spain. Where he prepares a post-graduate degree in culinary arts, he began to have internships with distinguished Michelin Star chefs, such as Joan Roca, Ramon Freixa, Xavier Pellicer, Joan Pique, Carles Gaig ... then he works for Junior Sous Chef at the Hotel Relais Chateux Mas de Torrent, at the Costa Brava, Spain. As well as Junior Sous Chef at the Bahia Principe Hotel, Cancun, Mexico.
He was Chef adviser in the Cliff Rest in Barbados, Estancia Rancho Chico, events company in Barquisimeto, and high restaurants in the city of Caracas also in Venezuela. Then he stands out with his wife Tatiana Mora also Cook in the Paprika and Yantar restaurants, in the city of Caracas. He was Executive Chef at INVERDT Business Advisors. He is currently an Executive Chef at the recently renamed Alma Cocina Latina in the city of Baltimore, Maryland. He has also participated in charity dinners for the Badan Lara Foundation, which is dedicated to raising funds for cancer patients, and with the Hand Friendly Foundation. He was awarded with the Tenedor de Oro Award in 2009, an award granted by the Venezuelan Gastronomy Academy. He has participated in several books of gastronomy as they are, "I love Aji Dulce", "Sazón", and the homage to the red book of Don Armando Scannone, founder of the association, "Venezuela Gastronomica. He participated in a special dinner in DUBAI at The Super Luxury Hotel Burj Al Arab, Arab Emirates in 2011.
Graduated at EUHT San Pol de Mar, Barcelona
Tatiana Mora, born in Merida, state of Merida, Venezuela, Sommelier, Cook. She graduated from the Hotel Escuela de los Andes Venezolanos, then took a internship at the Polynesian Resort Hotel Walt Disney World, in Orlando for a year and a half, then continued her studies in Barcelona Spain where she attended, postgraduate degree in Culinary Arts at the school of Catering and tourism EUHT Sant Pol de Mar. She passes through important kitchens such as El Bulli, Ferran Adrian, Can Gaig, Carlos Gaig, Ruccula, Joan Pique, and the Relais Chateux Mas de Torrent in Girona, on the Costa Brava, Spain. Head Sous Chef worked at the Hotel Bahia Principe in Cancun, on the Riviera Maya, Mexico.
She is Gold Fork Holder in 2008, awarded by the Venezuelan Academy of Gastronomy, to the best CHEF during that year in Venezuela. She participated in the cooking books, as such as: “SAZON” , and the “ TRIBUTE to the Red Book” of DON Armando Scannone.
Working with her husband also Cook Enrique Limardo in restaurants Yantar and Paprika in Caracas, Venezuela, participated in charitable dinners with the foundations UMA, Caracas and BADAN LARA, Barquisimeto, both in Venezuela.
She create a line of ice cream for Celiacs next to the Pastry Chef Kateryn Hurtado in Venezuela, called VIDA LITE.
She is certified with CITYHYDRO, to plant and grow microgreens, currently working in SEMERUCO GREEN FOOD LLC.
Graduated at Hotel Escuela de los Andes Venezolanos
José I. Useche
Jose I. Useche, called Nacho by many, was born in Venezuela March 15, 1994. He began his studies in gastronomy when he was only 13 years old, at the Professional School of High Cuisine in Caracas, Venezuela, where he remained for three years. During this time, he focused on international and traditional French Cuisine including pastry.
His first internship of 8 months took place at the Swiss restaurant La Clef in Caracas. Nacho then moved to Montreal to improve his English proficiency. In 2012, he returned to Venezuela to work as a line cook in Alto Restaurant in Caracas, Venezuela, listed among the “50 Best Restaurants in Latin America” by San Pellegrino.
In 2013, he became a personal chef for a year and a half and cooked in 10 different countries. Upon completion of his contract, he traveled to Santiago de Chile, Chile for a stage at Borago. This restaurant , Borago has been voted “Best Chilean Restaurant” 4 years in a row and is also listed in San Pellegrino’s 50 Best Latina American Restaurants.
Nacho then joined the team as an intern at Pujol, Mexico City, Mexico under Enrique Olvera’s direction. From there, Chef Olvera hired Nacho to work as a line cook at Cosme, Olvera’s new restaurant in New York.
In 2016, he left Cosme to join the Alma Cocina Latina team in Baltimore as the sous-chef to work along side the well-known Venezuelan chef Enrique Limardo. At Alma, the menus are designed as Venezuelan Modern Cuisine. Since its opening, Alma has been honored with several awards, including Chef Limardo as Baltimore Magazine & Reader’s Polls: Best Chef, and Alma as “Best Restaurant of 2016”.
Graduated at the Professional School of High Cuisine, Caracas