Edwin Rodriguez has become synonymous with international culinary excellence. This Colombian chef, trained in the traditional foundations of Colombian cuisine and a graduate of SENA, became the first Colombian in Europe to receive a Michelin star, one of the most prestigious recognitions in the gastronomic world. His restaurant Quimbaya, located in Madrid, Spain, has established itself as a benchmark of Latin haute cuisine, standing out for elevating popular Colombian dishes to a gourmet category without losing their essence.
Career of the Michelin-starred Colombian chef in Europe
Rodriguez began his career rooted in discipline, technique, and a genuine love for traditional Colombian recipes. After working in several kitchens across Spain, he decided to open Quimbaya in 2021, a restaurant that quickly became a gastronomic reference point.
International recognition arrived thanks to his remarkable reinterpretation of sobrebarriga, a traditional Colombian home-style dish made with beef slow-cooked in a criolla sauce. Rodriguez transformed this humble preparation into a sophisticated culinary experience using contemporary techniques while preserving its familiar essence. The result earned him the Michelin star — a historic milestone that marked a turning point for Colombian cuisine in Europe.
Another of his signature dishes is pollo sudado con maiz pira, an elevated version of the classic Colombian pollo sudado, typically prepared with tomato, onion, and spices. In his gourmet rendition, the chef incorporates maíz pira (toasted, crunchy corn), creating texture contrasts that surprise diners.
Colombian empanadas, known for their corn dough and meat or chicken filling, also find a new expression on his menu. Rodriguez preserves their traditional flavor but presents them with refined techniques that highlight their versatility and culinary value.
The restaurant also revives iconic dishes such as the tamal, which in Colombia is prepared with corn dough, meats, and vegetables wrapped in plantain leaves. At Quimbaya, the tamal is served with an aromatic broth that enhances the maize’s depth and the smoky flavors.
Rodriguez also impresses with his encocado de bogavante y malanga, a reinvention of the Pacific Colombian encocado, known for its creamy coconut-based sauce. By incorporating lobster and malanga (a soft, slightly sweet tuber), he achieves a balance between tradition and sophistication.
His proposal also includes cuchuco de trigo con presa, an evolution of the traditional rustic cuchuco made with wheat grains, vegetables, and meat. In his modern version, the chef uses selected cuts and precise cooking techniques to elevate the dish without breaking its essence.
As for desserts, he opts for alluring ingredients such as coconut, chontaduro, and borojo — fruits that reflect the country’s biodiversity and, under haute cuisine techniques, become memorable endings.
Quimbaya: a temple of Colombian cuisine in Europe
Quimbaya has become a space where identity, memory, and innovation intersect. In addition to the Michelin star, the restaurant has also earned a Sol Repsol, another major recognition in Spanish gastronomy.
Its tasting menu, called “Sinfonia,” serves as a sensory journey through Colombia, organized into stages that explore the flavors of different regions:
Mecatos: bites such as fish tacacho with tucupi or corn with chorizo.
Amasijos: traditional preparations like carantanta with peanut aji and arepa de chichiguare with hogao.
From the sea and the land: dishes such as pigeon peas with fish or the reimagined cuchuco.
Facsinating and sweet: desserts made with Andean and Amazonian fruits that complete the journey.
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