Discover a bit more about our Executive Chef

When did you decide to become a chef?

When I was a child and saw my mother transform food, that moment inspired me to become a chef.

What is your signature dish?

Poteca of pumpkin with crispy pork rinds.

What is your favorite dish to prepare?

I love preparing Boyacense stew.

How would you describe your overall culinary philosophy?

It is a canvas that begins with each cook, but over time and with dedication, it can be transformed into a work of art.

Name the three kitchen tools you cannot live without.

My knives, my spatula, and my long spoon.

Tell us about the Basilic Menu.

With Basilic, I wanted to create dishes with a lot of Colombian flavor to provide an experience for our customers and guests, bringing Colombian cuisine to a very high level.

How would you describe the cuisine at Basilic?

Each dish has a story, and above all, we can learn about the wonderful regions of my country in one bite.

The best part of being a chef is…

Being able to find the essence of many professional careers in one.

Which summer ingredients are you most excited to cook with this year?

This is what I love most about my country: the vast majority of fruits and vegetables are available year-round to design and delight my customers.

A celebrity you would love to cook dinner for?

Chef Grant Achatz. I identify with him a lot, and it would be an honor to cook for him.

What is always in your refrigerator?

Fruits, tubers, and baby vegetables.

Fried egg, omelette, or scrambled?

Scrambled; it mixes all the flavors in a wonderful way.

Butter or olive oil?

Butter, one of the ingredients with the most love.

The best midnight snack?

Almojabana sandwiches.

Favorite song to cook to?

Colombian music, especially guapachosa.