Miguel Warren

Chef at Gesto Campo y Cocina (Colombia)

Promising haute cuisine in Colombia, Miguel Warren is working hand in hand with his country's producers to present a purist proposal that focuses on the product.

After training at the Basque Culinary Centre, this young 29-year-old chef returned to Colombia with a single goal in mind: to create haute cuisine using the local produce of his country. For five years, he managed his former restaurant, Barcal, where he created a proposal of Colombian haute cuisine that led him to be named Chef of the Year 2019 in Bogotá Madrid Fusión.

A few years later, Miguel moved to the outskirts of the city in search of the countryside, where his inspiration was born and the product he dreamed of working with grew. From what the land offers him, he creates a pantry and a small dining room that can accommodate 12 people twice a week; his project is called Gesto Campo y Cocina.

Miguel believes in the land: "I realised that I am an artisan. I like to touch the product. I like to work on it myself".