Natalia Cocomá Hernández

Natalia Cocomá Hernández's culinary philosophy is a profound ode to Colombia's natural richness and a testament to conscious, progressive gastronomy. Her kitchen is deeply rooted in her origins from Tolima, drawing inspiration from her childhood surrounded by her mother and grandmother, who instilled in her a love for cooking, nature, and ancestral traditions, including those of indigenous communities. This personal history, combined with a background in music, has cultivated a unique artistic sensibility that merges creativity with technical mastery. She views cooking as a means to exalt the influence of mothers and community, while integrating elements like nature, apiculture (beekeeping – a family tradition), and the countryside into every dish. At the heart of Cocomá's ethos is an unwavering commitment to sustainability and respect for the environment. Her menu is meticulously aligned with the cycles of nature, a philosophy she describes as "always seeking what the earth can offer to create." This translates into a strong emphasis on local sourcing, with many vegetables coming from urban agriculture projects like City Huerta, located just meters from her restaurant, Oda. She also champions national suppliers committed to responsible fishing and production, ensuring a transparent and ethical supply chain. Her kitchen operates on a zero-waste principle, maximizing product utilization, even in cocktail preparation, and actively participating in composting to complete the food cycle. Her vision extends to improving global nutrition and preserving biodiversity by advocating for seed banks and beehives in rural areas. Cocomá's cooking transcends mere sustenance; it's about generating consciousness, fostering connection, and creating a sense of discovery. She aims for diners to experience Colombia in a way that is both familiar and profoundly new, inviting them to say, "I'm in Colombia, but I don't know what this is." This "progressive cuisine" acknowledges the intricate chain of individuals and communities behind each ingredient, highlighting the importance of the entire journey from seed to plate. Her long-term aspirations include working with the Bogotá Botanical Garden to rescue and reintroduce native seeds and lost plants, developing seasonal menus that express Colombia's rich biodiversity. Ultimately, her culinary journey is a call to respect, evolve, and continuously learn from the earth, solidifying high cuisine's connection with environmental and social responsibility. Chef Cocomá's technical style is a harmonious blend of artistic creativity, stemming from her background as a musician, and the precise technicality of gastronomy. She approaches flavor and plating with a keen sense of composition, playing with colors, textures, and the vibrant flora that represent Colombia's diverse thermal ecosystems. Her visual presentations are striking, often integrating geometric elements inspired by cultural and imaginative references, such as Harry Potter's Deathly Hallows. This progressive approach, fueled by intense research and passion, seeks to redefine the territory's flavors, ensuring each dish is delicate, full of Colombian essence, and cooked "with sense, with a purpose." Among her legendary signature dishes are: - **Cocomá Dessert**: An homage to the chef herself, this complex dessert features a sacha inchi crumble, accompanied by arazá yogurt ice cream, cucumber, cedron, and honey with honeycomb, showcasing a delicate balance of local ingredients and textures. - **Tartar de Pesca**: A dish celebrated for its delicate profile and rich Colombian flavor, it embodies her zero-waste philosophy by thoughtfully reutilizing various products.

Career

• Sous Chef at Oda, Bogotá
• Chef at Central, Lima
• Head Chef at Oda, Bogotá