Jacobo Bonilla

Chef Jacobo Bonilla's culinary philosophy is rooted in a profound reverence for Colombian gastronomy, aiming to redefine and elevate it on the international stage. His core ethos centers on connecting the local with the global, paying tribute to the rich traditions of his homeland while infusing innovation. Ingredient sourcing is paramount, with an unwavering commitment to fresh, high-quality, and native products. Bonilla actively researches and highlights indigenous ingredients such as local herbs, flowers, and vegetables, thereby celebrating Colombia's immense biodiversity. He emphasizes supporting small farmers and local producers, believing that this deep curation of products is essential for Bogotá to position itself as a unique and authentic culinary destination. His kitchen also responsibly utilizes less common ingredients like lengua, pig's face (careta de cerdo), chipi chipi, and chicken, ensuring a full spectrum of local flavors. Sustainability is woven into Débora's operational fabric, focusing on optimizing products to minimize waste. This includes innovative approaches like utilizing various parts of a single ingredient, such as pineapple, for both dishes and beverages. Bonilla seeks alliances with suppliers who share this environmental commitment, aligning with global sustainability goals. His overarching vision is for Débora to continuously evolve without losing its essence, serving as a beacon of excellence and quality that encapsulates the spirit and diverse flavors of Bogotá, translating its urban rhythm, contradictions, and identity into a sophisticated gastronomic narrative. Chef Jacobo Bonilla's approach is characterized by an innovative product-centric methodology, deeply rooted in technical mastery. His cuisine is a dynamic exploration of Colombian ingredients, where technique is meticulously applied to showcase their inherent qualities. Dishes are renowned for their dynamism, organic presentation, and vibrant interplay of colors and textures. A hallmark of Débora's experience is the synergistic collaboration between Chef Bonilla and Beverage Director Valentino Galán. They meticulously work to ensure each dish and drink complement each other perfectly, offering a holistic and attention-to-detail driven gastronomic journey. Bonilla's vision transcends conventional interpretations, aiming to deliver authenticity and a personal perspective of Bogotá, steering clear of culinary clichés like ajiaco to present a fresh narrative of the city's flavors. His most celebrated offerings include an evolving tasting menu, a 'true representation of the best of Bogotá and Colombian cuisine.' The most iconic is the 'Bogotá' menu, a sophisticated gastronomic expedition through seven emblematic areas of the capital. Legendary dishes from this menu include: * **La 50**: A dessert that evokes the sweet, communal charm of a neighborhood, combining nata, brown butter, cream, goat milk, and arequipe. * **Abastos**: A cocktail designed to recall the bustling atmosphere of Latin America's second-largest central market, featuring calendula, rue, and chamomile, unified by aguardiente. * **Restrepo**: A dish starring trout, representing Bogotá's traditional fish markets, elegantly paired with a French sauce. * **Macarena**: A flavorful fusion linked to Spanish cultural influences, incorporating chorizo, morcilla, callos (tripe), and tomatoes.

Career

• Chef at Central, Lima
• Chef-Owner at Debora, Bogotá

Mentored by Virgilio Martínez, Jorge Rausch.