Hello, I’m Stiven Quimbayo, and I define myself as a gastronomy professional. I have spent nearly 20 years in the culinary world, working in both the kitchen and the beverage sector across various roles—ranging from kitchen assistant, sous chef, and chef to bartender, mixologist, and barista.

I am passionate about creation. While I respect and appreciate culinary traditions, I always aim to take them a step further. I enjoy creating signature dishes and drinks, developing concepts, and—above all—working with ingredients native to a specific region. To me, gastronomy is a way to tell the story of a place; I love discovering local products, flavors, and customs and transforming them into memorable experiences.

I hold professional qualifications in gastronomy, international professional cooking (BC), and beverage service. I am an IBA-trained bartender, a professional sommelier, a professional barista, and a coffee taster with expertise in brewing methods, sensory analysis, and crafting coffee experiences. I also design and lead dynamic, interactive tasting sessions, aiming to awaken the senses and tell a story with every tasting.

Throughout my career, I have created menus for various restaurants, bars, hotels, and culinary projects, both in Colombia and abroad. My greatest strength lies in concept and menu development—for both food and beverages—tailored to the specific needs, identity, and goals of each project.

I adapt easily to different culinary styles. While I am particularly passionate about Colombian cuisine, I also deeply enjoy Mediterranean, Asian, and other global cuisines. I dislike being pigeonholed into a single style of cooking; I believe every culinary tradition has something to teach us and that creativity often stems from respectfully combining knowledge, techniques, flavors, and cultures.

I also have training and experience in bar and restaurant management, customer relations, high-quality service, fine dining, and traditional cuisine. I have pursued various certifications and additional training because I believe that in gastronomy, the learning process never ends.

A fundamental aspect of my work is building a personal connection with people. Before creating a menu, an experience, or a service, I like to get to know the person I am working with: what they need, what they are looking for, what they like, what they want to convey, and what their goal is. I also adapt to various dietary needs and preferences, such as vegetarian or vegan options, or menus tailored to specific intolerances or restrictions.

I am 39 years old, and I have spent virtually my entire professional life immersed in the world of gastronomy. That is why I prefer to define myself as a gastronome rather than simply a chef, barista, or bartender. To me, gastronomy is a unified art form in which cuisine and beverages are interconnected.

I like to think that food can be transformed into liquid form and that a liquid can inspire a dish. Ultimately, it all stems from the same elements: ingredients, technique, creativity, and the desire to bring enjoyment to others.