Discover more about our Pastry Chef, Alejandro Gutiérrez

What inspired you to become a pastry chef?
My inspiration to enter the world of pastry came when I realized the importance of serving others through food and the emotions it can evoke. Being able to express our thoughts and creativity through a dish is priceless. To this day, that continues to motivate me to create and innovate daily.

Who was your role model in the kitchen?
From the very first day I discovered the craft of pastry, I surrounded myself with great professionals who have shaped me both personally and professionally. Developing the necessary skills to be considered good at this trade is not easy, so I value every professional who has contributed to my journey. I strive to give back in the same way to the next generations.

What are your favorite flavor combinations?
Pastry offers endless versatility, and I’ve learned so much from it. The acidity of tropical fruits from our country pairs beautifully with the many varieties of chocolate also grown in the region. Those flavors have become a constant in my desserts.

Why are your tools so important to you?
Tools are essential for developing high-quality pastry. I believe that when used properly, even the simplest tool can make our work more efficient. Personally, I always carry my own toolkit wherever I work; it gives me comfort and confidence.

What is your opinion on trends and restrictions such as gluten-free, vegan, and dairy-free?
As pastry chefs and bakers, our job is to contribute to global gastronomy with new proposals and to adapt quickly to the world’s evolving demands. Both dietary restrictions and food trends must be approached with care and respect, as we have the responsibility to create memorable experiences for every guest.

How do you transform traditional desserts into something disruptive with your own signature?
Both traditional and modern desserts offer countless variations. For me, the greatest challenge—and my top priority—is to give each creation my own identity, style, and design. That is how I ensure every dessert carries a personal stamp.

How does the use of unusual products in pastry translate into unique guest experiences?
Incorporating different and unconventional products into pastry is something I find fascinating. I constantly aim to craft innovative and impactful desserts that deliver a unique experience for every guest who tastes them.

What is one dessert everyone should know how to make?
Colombian pastry is full of flavors, aromas, and diverse textures. Personally, I believe traditions should never be lost. For that reason, I would say arroz con leche—a beloved Latin American classic—should be a dessert everyone learns to make. And I am always willing to share some of my family secrets!

What is your favorite ingredient?
Thanks to the abundance of ingredients our country offers, it is difficult to choose just one. However, cacao in all its forms plays a fundamental role in my pastry and bakery creations, finding its place in many of my dishes.

Tell us a little about the desserts at Sofitel Victoria Regia.
This year, our proposal at Sofitel Victoria Regia has focused on highlighting the special bond between Colombian gastronomy and traditional French techniques. My initial idea was to showcase the flavors of our country while integrating the techniques that have guided us for so many years. One of my favorite desserts from the new menu is Lemon & Meringue, where we celebrate the importance of a local fruit combined with essential French pastry techniques like meringue—resulting in an aromatic, vibrant, and unforgettable creation.