Since the sixteen-hundreds, Venezuela has been the gate into South America. Millions of people from around the world eager for a new life arrived in Venezuela, bringing their culture, family, and more importantly, their food. Throughout the last few hundred years Venezuelan cuisine has evolved to incorporate the dishes brought by Spanish, French, and Italian settlers; however, despite the evolution, the arepa has remained the staple for traditional Venezuelan meals. Here at Arepa Factory, we are expanding into delicious new territories by blending the rich culture of Venezuelan cuisine with New York Cities finest culinary traditions.

 Chef Rafael I. De Garate, Owner Monica Muzzo, & Consultant Gian Luca Giovanetti

Chef Rafael I. De Garate, Owner Monica Muzzo, & Consultant Gian Luca Giovanetti

At Arepa Factory, we are dedicated to combining dynamic and full flavors with healthy eating choices at an affordable price. Our arepa is a flat, round, unleavened patty made of soaked, ground kernels of corn maize, which are freshly made every morning. Since no wheat flour is used, an arepa makes for a savory gluten free snack or meal fit for any time of day. Vegan and vegetarian options are also readily available. Due to its versatility, the arepa allows us to think creatively, break conventions, and discover new comestible possibilities. Our extensive ingredients bar contains fresh and organic choices, and we strongly encourage varied and imaginative experimentation. 

Our award winning chef, Rafael I. De Garate, believes in using only the finest ingredients. By hand selecting produce and meats, he ensures that each dish is produced and served at the highest calibre possible. In order to consistently provide quality taste and texture, Chef De Garate employs the Italian method of selecting ingredients, the French technique of preparation, and finally the Venezuelan style of uniting those ingredients. 

Conceptualized in 2010, the Arepa Factory is a reflection of our founder, Monica Muzzo.  Ms. Muzzo, who is originally from Venezuela but has been living in New York city for eight years, loves to travel and experience ethnically sourced foods. Whether traversing the waters of Halong Bay or venturing through the streets of Casablanca, a primary goal of hers is to connect with each native community and sample unadulterated local cuisine. With the help of Chef De Garate she has fused these tastes, creating something sumptuously unique. There are few social customs which bring us closer than sharing a delectable meal, which is why she strives to create a casual dining experience that promotes lively social interaction and exemplifies New York City values.