{"id":163,"date":"2025-04-28T04:14:12","date_gmt":"2025-04-28T04:14:12","guid":{"rendered":"http:\/\/5.161.229.37\/index.php\/contact\/"},"modified":"2025-06-25T10:57:01","modified_gmt":"2025-06-25T15:57:01","slug":"chef","status":"publish","type":"page","link":"https:\/\/somos.rest\/es\/chef\/","title":{"rendered":"Chef"},"content":{"rendered":"\t\t
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CHEF ALEJANDRA ESPINOZA:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A STORY TOLD WITH FLAVORS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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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.<\/span><\/p>

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.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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ALEJANDRA ESPINOZA:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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RAISING ECUADORIAN GASTRONOMY TO THE WORLD<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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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.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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RECOGNITIONS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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UN Special Ambassador for Gastronomy Tourism (2024)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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for her contribution to Ecuador's culinary heritage.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Has been included in the prestigious 50 Best Discovery<\/strong> list , recognizing its innovative approach and ability to transform Ecuadorian ingredients into world-class experiences.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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COTOA, located in Miami, was included in the Michelin Guide Florida <\/strong>2025<\/strong><\/a>, highlighting the excellence of Ecuadorian cuisine abroad.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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FEATURED EVENTS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ecuadorian Shrimp Spotlight\n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chef Alejandra joined a milestone event in Quito celebrating the launch of the Shrimp Nutrition Guide,\u00a0 a collaborative effort to highlight Ecuadorian shrimp<\/strong> as a world-class superfood. Her culinary proposal reflected a deep connection to local ingredients and a refined creative approach.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Lengua Conference - Miami<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chef Alejandra participated in the panel \u201cRegional cuisines shaping the global dining scene: The Diaspora Effect,\u201d<\/em> sharing insights on how local culinary traditions are influencing the global gastronomic landscape.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Bocuse d'or<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chef Alejandra had the incredible honor of serving on the jury committee at Bocuse d’or 2025<\/strong> in Lyon. She expressed gratitude for the opportunity to collaborate with some of the world\u2019s most influential chefs during two days of intense and inspiring deliberations.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Alejandra continues to explore, experiment, and create, always with the goal of sharing the soul of Ecuador through every dish.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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QUOTES<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Editorial Team of El Universo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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“Chef Alejandra Espinoza was named Special Ambassador for Gastronomic Tourism by the United Nations, in recognition of her work promoting Ecuadorian gastronomy.”<\/em><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Editorial Team of El Nuevo Tiempo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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“Alejandra Espinoza, Ecuadorian chef and founder of the SOMOS restaurant in Quito, known for her motto ‘Ecuadorian Born, Globally Inspired’<\/a><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Learn more about Chef Alejandra Espinoza<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"full-width-container","site-content-style":"unboxed","site-sidebar-style":"unboxed","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"enabled","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-163","page","type-page","status-publish","hentry"],"yoast_head":"\nChef - somos<\/title>\n<meta name=\"description\" content=\"I was born and raised in Ecuador, where I had the opportunity to enjoy the cuisine of different regions: mountains, coast, and jungle. 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