Born in Muzo, Boyacá, Jaime Rodríguez discovered his passion for cooking through his mother's influence, the owner of a banquet and pastry house. His training began at SENA in Tunja, which led to a path working with prominent chefs both in Colombia and abroad, solidifying a career of over 17 years in the gastronomic world.
Biography
Jaime Rodríguez, founder of Proyecto Caribe Lab, dedicates himself to the valorization of the culture and biodiversity of the Colombian Caribbean. His restaurant Celele, opened in 2018, stands as an expression of this mission: a venue celebrating indigenous ingredients and ancestral culinary techniques in dishes that tell stories of sustainability and renewed tradition. Celele’s menu honors local ingredients, often harvested by indigenous communities, in dishes that narrate stories of sustainability and tradition. His culinary proposal is a continuous exploration of the Colombian Caribbean coast, from the search for new flavors and ingredients to techniques that risk being lost.
Rodríguez’s philosophy tightly weaves respect for the environment with culinary art. Through Celele, he demonstrates how it’s possible to create extraordinary dishes by valuing local biodiversity and working closely with small producers, fishers, and artisans. His kitchen is an invitation to rediscover the richness of Colombian territory through a gastronomic language that is both familiar and surprisingly new.
Celele is recognized as one of the best restaurants in Latin America, having received numerous accolades from the prestigious "The Latin America’s 50 Best Restaurants" list:
- In 2019, Celele received the "Miele One To Watch Award."
- In 2020, it was ranked number 49 on the list.
- In 2021, it remained on the list and also received the "Gin Mare Art Of Hospitality Award."
- In 2022, it rose to number 19. In 2023, it climbed to number 16.
Through Celele, Jaime Rodríguez has made a significant contribution to the appreciation of Colombian gastronomy, proposing a cuisine that challenges expectations and enriches the understanding of the culinary diversity of the Colombian Caribbean. His vision, coupled with the achievements and recognition obtained, make him and Celele essential references in the Latin American gastronomic panorama.
