CHEF ALEJANDRA ESPINOZA:
A STORY TOLD WITH FLAVORS
I was born and raised in Ecuador, where I had the opportunity to enjoy the cuisine of different regions: mountains, coast, and jungle. Ceviches, hornados, locros, encocados, and other delicacies shaped me into the chef I am today.
At 16, I moved to France with my family, where I discovered a whole world of culinary techniques. For 10 years, I studied, worked, and traveled, always around the kitchen. From Europe and the United States to Asia, I’ve learned global techniques that inspire me and that I always put into practice.
ALEJANDRA ESPINOZA:
RAISING ECUADORIAN GASTRONOMY TO THE WORLD
Endowed with vision, passion, and a tireless spirit of innovation, Ecuadorian chef Alejandra Espinoza is the creative force behind Somos and Cotoa, two restaurants that have taken Ecuadorian cuisine to new international horizons. Her mission is clear: to bring the flavors, ingredients, and culinary identity of Ecuador to the global table.
RECOGNITIONS
UN Special Ambassador for Gastronomy Tourism (2024)
for her contribution to Ecuador's culinary heritage.
Somos
has been included in the prestigious 50 Best Discovery list , recognizing its innovative approach and ability to transform Ecuadorian ingredients into world-class experiences.
Cotoa
Located in Miami, was included in the Michelin Guide Florida 2025, highlighting the excellence of Ecuadorian cuisine abroad.
FEATURED EVENTS
International
Expansion
With the opening of Cotoa in Miami, Alejandra brings her contemporary Ecuadorian cuisine to a new audience, consolidating her presence on the international gastronomic scene.
International
Participations
She has been invited to renowned gastronomic events, where her cuisine has been praised by industry experts.
Global
Collaborations:
She has worked alongside international chefs and figures to promote Ecuadorian ingredients and techniques to new culinary frontiers.
Alejandra continues to explore, experiment, and create, always with the goal of sharing the soul of Ecuador through every dish.