Nicolas Solanilla Leguizamón

Chef Nicolas Solanilla Leguizamón's culinary philosophy is deeply personal and rooted in memory and emotion, epitomized by his restaurant Ana, an homage to his maternal grandmother. He strives to create spaces with "real soul," believing that food represents our most profound connection to the planet, transcending social, religious, and racial boundaries, and offering a unique lens through which to understand customs and idiosyncrasies. His approach to ingredient sourcing is meticulously focused on seasonality and local produce. He fosters close, ethical relationships with regional producers, ensuring quality, consistency, and a short value chain to justly compensate those who cultivate the land. Sustainability is paramount; he practices whole ingredient utilization to minimize waste and respects the origins of every component, affirming that "to cook well, you have to cook responsibly." This commitment is exemplified by his sourcing of organic heirloom tomatoes from Antigua Guatemala and black salt from the country's last remaining artisan in Quiché. Chef Solanilla's overarching vision challenges conventional notions of Latin American fine dining. He advocates for an experience that is "warmer, free from strict protocols and more personal," a blend of Latin spirit with technical mastery, creating sophisticated yet enjoyable and authentic encounters. His unique "outsider's perspective" in Guatemala allows him to approach indigenous ingredients with unbridled curiosity, using them in innovative ways that invite both locals and visitors to rediscover their inherent beauty. His cuisine is a vibrant tapestry—migrant, mestiza, and multicultural—serving as a gastronomic bridge between the flavors and memories of his Colombian heritage and the rich bounty of Guatemala. He extends this inclusive philosophy beyond fine dining to more accessible ventures like Niquito, Bacán, and Furia, demonstrating the versatility of his culinary vision. For Solanilla, cooking is a profound exercise in identity, research, and craft, grounded in local territory yet open to global influences, driven by an unwavering commitment to authenticity, regional respect, and relentless curiosity. Chef Nicolas Solanilla's technical style is characterized by rigorous precision and a clear vision, blending sophisticated contemporary techniques with deeply rooted traditional and ancestral methods. His menus are executed with exacting precision, reflecting a high-level technical excellence that underpins his inventive yet comforting dishes. This meticulous approach ensures that each element is intentionally selected and presented in a specific sequence to maximize flavor impact, resulting in a "high-precision menu." His approach to flavor and plating emphasizes a "pared-back aesthetic" that belies the powerful flavors within. Solanilla centers local produce, exploring novel angles and less conventional applications through his "freer, more curious approach" to ingredients. He often draws inspiration from ancestral preparation methods, using them as a foundation for modern expression. His cuisine is a vibrant, multicultural dialogue between his Colombian origins and his adopted Guatemalan home, seamlessly integrating Amazonian techniques, traditional Colombian flavors, and unique Guatemalan ingredients such as 'hongos de lluvia del Tajumulco' (rain mushrooms) and loroco. He constantly experiments, pushing the boundaries of what is possible while maintaining a strong connection to ethics and aesthetics. Among his most legendary signature dishes are: * **The Heirloom Tomato**: A dish celebrated for its ability to redefine a foundational Latin American ingredient. It features organic heirloom tomatoes (vine-ripened from Antigua Guatemala) seasoned with black salt (sourced from Quiché's last artisan), complemented by raspberries, green grapes, fresh oregano from the restaurant's garden, and a smoked gazpacho crafted from vegetable scraps to minimize waste. * **Pork Belly**: This dish showcases 24-hour slow-cooked pork belly infused with fig leaves and chile guaque. It is served with a relish of green papaya, reminiscent of a traditional Cartagena sweet, a creamy green banana purée that evokes the Colombian 'cayeye', and finished with a rich demi-glace made from rum and rooftop herbs. * **Foraged Mushrooms**: Featuring escabeche mushrooms served alongside an 'Arepa Samaria', a nod to Colombian culinary heritage. * **Rice Crust and Ragout**: A soulful creation comprising oxtail ragout, crispy rice crust, anatto oil, cacao musilage, and macerated peas, drawing parallels to a comforting Colombian 'sudado'. * **Aged Tuna**: Paired with wood-fired chirmol, potato chips, and loroco, demonstrating his experimentation with unique local flavors.

Career

• Cook/Caterer at Private Events Catering, Brasilia, Brazil
• Chef at Rafael, Bogotá, Colombia
• Chef at La Despensa, Bogotá, Colombia
• Chef at Azahar, Bogotá, Colombia
• Chef at Bicono, Bogotá, Colombia
• Executive Chef at Santos de Piedra, Cartagena, Colombia
• Part of Culinary Team at Flor de Lis, Guatemala City, Guatemala
• Part of Culinary Team at Maíz, Guatemala City, Guatemala
• Chef-Owner at Ana, Guatemala City, Guatemala
• Owner at Niquito, Guatemala City, Guatemala
• Owner at Bacán, Guatemala City, Guatemala
• Owner at Furia, Guatemala City, Guatemala