Claudia Santiz is an indigenous Mexican chef who promotes both traditional Chiapas cuisine and women's presence in the professional culinary world at her restaurant "Kokono'." She was featured on Forbes' 2021 list of the 50 Next, representing a rising star in Mexican gastronomy on the global stage.
Claudia Santiz was born in 1988 and hails from the Tzotzil culture in San Juan Chamula, located in the highlands of Chiapas, Mexico. She graduated with a degree in Gastronomy from the University of Sciences and Arts of Chiapas and is a passionate advocate for the slow food movement, which champions the philosophy of "good, clean, and fair" in food production, trade, and consumption. Following her undergraduate studies, with plans for a master's and doctorate in the future, she gained valuable experience working in renowned restaurants in Mexico City.
Her interest in traditional Chiapas cuisine blossomed during her university years when she realized that this cuisine was not as internationally recognized as cuisines from regions like Oaxaca or Puebla. In 2016, Claudia opened her first traditional cuisine restaurant, "Kokono'." Here, she blends culinary tradition with her personal touch, recognizing the deep connection between life on Earth and food, viewing it as a gift that nourishes, sustains, and educates. Claudia draws from the Earth, but also gives back by collaborating with local small-scale producers who play a significant role in the planet's sustainability.
In addition to serving innovative dishes rooted in local history, "Kokono'" stands out for its all-female brigade, comprised of young women eager to continue their studies. Claudia has partnered with the University of Sciences and Arts of Chiapas to provide her employees with scholarship opportunities to further their education while they work.
In 2021, Claudia Santiz was featured in Forbes' "50 Next" list, recognizing her as a young promise in the international culinary world. She falls under the category of "Hospitality Pioneers" for her overall contributions to Mexican culinary tradition and her encouragement of positive changes in food production and transformation. This recognition presents an opportunity for Claudia to open doors for indigenous peoples in global gastronomy. As she puts it, "This is a shout, not of war, but to say that there are many indigenous people doing good work for the planet and society. Like Claudia, it gives me the opportunity to open doors to young people who come with the desire to dream and create, and, why not say it, it gives me the opportunity to inspire." In 2021, she also made an appearance on the Netflix series Iron Chef: Mexico.
