Jeferson García, chef of Afluente Restaurant in Bogotá, Colombia, is a man with a unique vision and a deep love for his homeland. His story is one of exploration, return, and a passionate commitment to sustainability and Colombian gastronomic culture. After spending several years outside of Colombia, Jeferson returned four years ago with a clear purpose: to reconnect with his country and its natural riches, especially with the páramos, ecosystems that host 50% of these biomes worldwide and that, paradoxically, are unknown to many Colombians.
The concept of Afluente emerged more than three years ago, inspired by Jeferson’s journeys through the páramos. These trips not only allowed him to rediscover the beauty of his country, but also the importance of water and the biodiversity that these ecosystems provide. The páramos, which play a crucial role in regulating the water cycle and conserving endemic species, became the source of inspiration for his culinary proposal.
Afluente is not just a restaurant; it is an educational experience that seeks to raise awareness about the interconnection between nature and gastronomy. Jeferson personally collects unique ingredients from the páramos and other regions of Colombia, such as the camarona grape, an endemic citrus fruit, or the ají de páramo, used by the Muiscas before the arrival of the Spanish. These ingredients are not only the basis of his dishes, but also the narrative he seeks to convey to his diners.
The restaurant, with a capacity of between 35 and 39 diners, offers a flexibility that reflects Jeferson’s approach to hospitality. Although they do not have a formal tasting menu, they adapt to customer preferences, offering both individual dishes and tasting experiences upon request. This personalized approach has been well received, especially by the foreign public, which represents approximately 30% of his clients and who are attracted by the authenticity and uniqueness of the proposal.
For Jeferson, each dish is an opportunity to tell a story, not only about the ingredients, but about the intrinsic connection between water, land and Colombian culture. This philosophy extends beyond the kitchen, involving universities, researchers and local guides in a collaborative effort to preserve and celebrate Colombia’s biodiversity.
Going forward, Chef Jeferson García plans to continue developing Afluente as a space of awareness and learning, where gastronomy becomes a vehicle to appreciate and protect Colombia’s natural treasures. In a world where sustainability is increasingly crucial, Afluente stands as a beacon of hope and an example of how cooking can be a powerful force for positive change.
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