Guido Niño Torres

Chef Guido Niño Torres' culinary philosophy is deeply rooted in personal expression and a profound respect for both his Colombian heritage and the local French terroir. He perceives his kitchen as a 'canvas' where he can freely direct his cooking, resulting in a 'composite' cuisine that is uniquely his own, transcending singular national or regional labels. This core ethos is defined by inventiveness, a deep respect for taste, and continuous innovation, reflecting an innate curiosity and perfectionism honed through extensive internships across Europe. His approach places immense importance on ingredient sourcing, meticulously championing local treasures from Ardèche. He actively seeks out producers to forge genuine human connections, citing examples like Villefort trout, which he personally fetches live and 'ikejimes,' and Mezenc beef, which he matures in custom-built cellars. This commitment to local partners not only ensures freshness and reduces the carbon footprint but also fosters a rich exchange of knowledge and a foundation of respect and friendship that enriches his culinary creations. Guido's overarching vision is to transform personal memories, travels, and emotions into high-art cuisine. He views cooking as an act of profound responsibility, from the producer to the diner, emphasizing respect for each ingredient's story and energy. His dishes are crafted to be deeply emotional, transporting diners through narratives inspired by his Colombian roots, such as road trips through Valle del Cauca or the beaches of Nuquí. This commitment to honesty and authenticity ensures that Likoké offers an experience not merely of food, but of cherished memories and heartfelt stories. Chef Guido Niño Torres' technical mastery is characterized by a precise command that allows for 'clarity' and 'equilibrium' in his dishes, ensuring every ingredient's presence is distinctly felt without creating an overwhelming complexity. His cooking is celebrated for being fresh and natural, diverging from heavily laden preparations to focus on a thoughtful and elegant composition where each element serves a clear purpose. His approach to flavor and plating is a sophisticated global tapestry, masterfully blending his Colombian and Latin American heritage with refined French gastronomic techniques. He draws significant inspiration from Asia, Africa, and South America, integrating these diverse influences into a coherent and uniquely personal culinary language. While employing traditional techniques, such as sauces mounted with fat, he does so with moderation, reflecting a conscious balance between indulgence and a mindful consideration for health. Among his most emblematic creations is his "Ceviche, made from trout from a nearby lake, fetched live and ikejimed ourselves." This dish, dressed according to his real-time inspiration and the season's bounty with herbs, spices, and vegetables, epitomizes his adaptability and reverence for seasonality. Other notable compositions include Villefort trout accompanied by corns and peppers, shellfish, rice, lentils, pastis and XO, and his self-matured Mezenc beef, all showcasing his dedication to both local provenance and inventive execution.

Career

• Co-Owner / Chef de Cuisine at Likoké, Les Vans
• Sous Chef at Likoké, Les Vans
• Chef de Partie at Likoké, Les Vans
• Intern at De Kapblok Boucherie, Leuven
• Intern at De Librije, Zwolle
• Intern at Restaurant The Jane, Antwerp
• Intern at L'air du temps, Liernu
• Sous Chef at Dah Makan, Knokke-Heist
• Intern at Restaurant Frantzén, Stockholm
• Sous Chef at Dah Makan, Knokke-Heist
• Chef de Partie at Restaurant alexandre, Garons
• Chef de Partie at La Maison Bru, Eygaliéres
• Cook at Le bain marie, Avignon
• Restaurant Worker at Domino's Pizza, Avignon

Mentored by Jonnie Boer, Nick Bril, Sang-Hoon Degeimbre, Björn Frantzén.