- Felipe Arango Salazar
- Chef de Cuisine
Born and raised in Bogota to a family of professional artists, Arango looks to cuisine as his artistic expression, sees it with a painter's vision and takes ideas from pieces of art as he transforms it for the plate and palate.
Initially intending to leave art as a hobby, Arango instead put three years of business studies on the back burner in 2000 and left University of Bogota for Spain to begin formal culinary training at the Escuela de Hosteleria de Seville. His passion for food and love of Mediterranean cuisine was further inflamed by the passion Spaniards have for culinary arts. Says Arango, "I chose Spain because of its amazing chefs, culinary reputation and culture and because they are incredibly passionate about food and about life." There in the heart of Andalucia, he
flourished and enhanced his culinary specialties and respect for the product, "to simply grill," he says, "to enhance natural flavors."
Arango's culinary journey kept him in Spain, where he studied with Julio Fernandez, who later opened the only Michelin-star restaurant in Seville. In 2006, Arango worked alongside Spanish culinary master and Michelin three-star chef Paco Perez at Enoteca restaurant and Michelin two-star chef Sergi Arola at his eponymous restaurant that specialized in tapas with a modernist touch. Arango then joined Hotel Arts Barcelona and rose through the ranks as a banquet and catering sous chef in 2008, and the Chef de Cuisine for Veranda restaurant in 2010, while concurrently lending his talent to Ritz-Carlton openings around the world, including Ritz-Carlton