Cooking is my way of connecting with people; it’s how I feel I’m doing something meaningful for others. For the past seven years, I’ve been transforming fresh ingredients into dishes that tell stories and evoke emotions.

My cuisine is shaped by my formal culinary training, my Colombian family roots, and the restaurants that have defined my professional journey. I have worked in kitchens such as La Gaia (Ibiza), and I will soon be spending three months at Alchemist (Copenhagen)—places where learning is constant and where I’ve developed the sensitivity needed to deliver a memorable experience in every dish.

I specialize in Latin and Mediterranean cuisine, and I also have foundational experience in other culinary traditions, including Japanese cuisine—after spending a month in Japan expanding my range of flavors—as well as Chinese and Italian cooking, always approaching them with respect and a mindset of continuous learning.

The dish I am most proud of is my Paella Paisa, a creation that clearly reflects my Colombian roots. It is a fusion of Spain’s most iconic dish with flavors from my homeland, featuring ingredients such as chicharrón, Colombian chorizo, and ají alioli, among others—coming together to create a unique, personal, and deeply expressive plate.