Luz Beatriz Vélez, the Chef in love with Colombian gastronomic culture.
- Suites-Lodge-La Nuit-Colombia
- Feb 18
- 2 min read
Luz Beatriz Vélez is a renowned Colombian chef who has left her mark on the country's gastronomy, particularly for her passion for indigenous flavours and her commitment to the international Slow Food movement that promotes good, clean and fair cooking. With a career full of achievements, Chef Vélez has managed to position herself as one of the most influential figures in the culinary scene of Colombia.
One of the greatest contributions of this "globetrotter" who dedicated much of her youth to traveling around Europe and Latin America, has been to spread the richness of the ingredients and techniques of Colombian cuisine , combining experience and respect for her cultural roots to surprise all palates.
He has participated in both major international gastronomic events and small local culinary projects to preserve the food traditions of our regions, working hand in hand with local communities where he finds his greatest source of inspiration.
CULINARY STYLE
Personally, Luz Beatriz Vélez is known for her closeness and authenticity, and professionally, for her creativity with essential local ingredients such as corn, yuca, plantain and leaves, always working with the most basic and emblematic of Colombia to illustrate the potential of our diversity. That is why her dishes reflect the same simplicity and magic as a fresh corn arepa baked in a wood oven. She claims good agricultural practices, the "native" origin, the quality and authenticity of food as the first guarantee of good flavor beyond the talent that her natural modesty prevents her from confessing.
LEGACY
Luz Beatriz is a natural born cook in love with her roots who, more than cooking, enjoys sharing with others the traditions of the country where she started with her grandmother and mother. She belongs to the first generation of chefs who took Colombian cuisine to another level and her work continues to inspire those who place priority on indigenous flavours and the intrinsic value of Colombian culinary heritage.
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