Juan Camilo Quintero has combined Colombian agribusiness tradition and training in European restaurants to create a cuisine in which local raw materials and technical rigor are blended. Today, as executive chef at Borgo San Felice in Chianti, he enhances Tuscan products with Latin American influences.
Juan Camilo Quintero grew up in Medellín, surrounded by a rich agribusiness heritage that oriented him toward cooking studies from a very young age. After an initial learning period in Colombia, he decided to move to Europe to perfect techniques and skills.
In 2019, he landed in Tuscany, where he took on the role of Executive Chef at Borgo San Felice, a prestigious Relais & Châteaux property located in the heart of Chianti. Inside the Poggio Rosso Restaurant and Osteria del Grigio, Quintero offers dishes that blend the Andean suggestions of his homeland with Tuscan gastronomic treasures, from legumes to excellent cheeses, while also including spices and ingredients that recall South American culture. The Poggio Rosso Restaurant has been awarded a Michelin star in 2021 and a Green star in 2022.
The chef cultivates a continuous confrontation between European and Colombian traditions, focusing on seasonality and connection with small suppliers. His working method reflects a balance between aesthetic care, technical rigor and sensitivity to environmental sustainability. He has also participated in training initiatives and culinary events of international relevance, consolidating a profile open to sharing experiences. The idea of cuisine he pursues integrates seemingly distant flavors, aimed, however, at creating harmonies in which each ingredient finds full expression.
