Andrés Fernandes León

Cascajal Restaurante

French-Colombian chef, born in Paris to a mother from Pasto, Colombia.

He trained at Ferrandi, one of France’s most renowned culinary schools, where Chef Christophe Haton (Meilleur Ouvrier de France) was among his instructors.

His career began under Philippe Mille (Meilleur Ouvrier de France) at Château les Crayères in Reims, where the team achieved the remarkable feat...

Andrés Fernandes León

French-Colombian chef, born in Paris to a mother from Pasto, Colombia.

He trained at Ferrandi, one of France’s most renowned culinary schools, where Chef Christophe Haton (Meilleur Ouvrier de France) was among his instructors.

His career began under Philippe Mille (Meilleur Ouvrier de France) at Château les Crayères in Reims, where the team achieved the remarkable feat of regaining two Michelin stars in just two years.

He later joined Alain Ducasse’s Restaurant Lasserre (Paris), overseeing sauces under Christophe Moret, refining the precision and discipline that would shape his cuisine.

In 2013, he crossed continents to Tokyo to join Esquisse, led by Lionel Beccat, which earned two Michelin stars that same year. Japan profoundly shaped his culinary vision its rigor, restraint, and deep respect for nature instilled in him a sense of discipline and contemplation that continues to guide his creative process.

His journey then took him to Melbourne, Australia, where he worked in acclaimed kitchens such as Vue de Monde (Three Hats, The World’s 50 Best), Highline (One Hat), Pure South Dining (One Hat), and France Soir, deepening his understanding of modern gastronomy and cultural dialogue.

After more than a decade abroad, he went to Colombia to create Cascajal in Bogotá a contemporary restaurant where memory, territory, and nature converge on the plate.

There, he traveled extensively throughout the country in search of forgotten flavors, native products, and small producers, building a cuisine that celebrates Colombia’s biodiversity and cultural identity.

Since 2022, he has represented his country as part of Team Colombia at the Bocuse d’Or, and in 2025, he was named Colombia’s Rising Chef of the Year by Fine Dining Table.