Chef
Álvaro Clavijo
- Discipline
- Chef
Portrait of Álvaro Clavijo
i. Biography
Álvaro Clavijo is the Colombian patron-chef of El Chato in Bogotá, a restaurant that has become closely associated with his vision and discipline. Born in Bogotá, Colombia, he built his career step by step in kitchens before becoming known for the work he has shaped at El Chato. His own compact formula captures the architecture of his style with striking clarity: “My cooking is French, my ingredients are Colombian, and my organization is American.”
Coming Up
Clavijo trained at Hofmann School of Hospitality and Le Cordon Bleu, and those early studies helped set the tone for a career that would be defined by rigor, movement, and immersion in demanding culinary environments. From there, he moved into a professional path shaped by some of the world’s most exacting kitchens, absorbing technique and pace in settings where precision is not optional but essential. He went on to work as chef at top restaurants in Paris in Paris, France, chef at Per Se in New York, USA, chef at L’Atelier de Joël Robuchon in New York, USA, and chef at Noma in Denmark. That international progression gave his cooking a broad frame, but it also sharpened the personal point of view that would later define his own restaurant work. Today, Álvaro is founder and head chef of El Chato (since 2017), a role that reflects both authorship and steady leadership. The restaurant stands as the clearest expression of the path he has taken: cosmopolitan in discipline, Colombian in spirit, and anchored in a chef’s insistence on making each plate feel deliberate.
Where They Are Now
Clavijo is the patron-chef of El Chato in Bogotá, Colombia. That current post sits beside his title as patron-chef, underscoring the centrality of the restaurant in his professional identity. In Bogotá, his work is not presented as a fixed statement but as a living conversation with place, season, and diners. What he wants from guests is clear and generous. “I want everyone who eats here to leave content, of course. But I also hope they take away a new idea and impression of Colombia based on our work. The sentiment suggests a restaurant that offers more than satisfaction alone; it aims to leave behind a memory, a shift in perspective, an aftertaste of discovery.
Career - Founder and head chef, El Chato, Bogotá, Colombia (2017–present) - Chef at top restaurants in Paris, Paris, France - Chef, Per Se, New York, USA - Chef, L’Atelier de Joël Robuchon, New York, USA - Chef, Noma, Denmark Education: Hofmann School of Hospitality; Le Cordon Bleu
Signature
Álvaro's signature dishes include mule.
In Their Words “I want everyone who eats here to leave content, of course. But I also hope they take away a new idea and impression of Colombia based on our work.” “My cooking is French, my ingredients are Colombian, and my organization is American.”
Honors
El Chato was named No. 1 in Latin America / Latin America's 50 Best Restaurants 2025 Álvaro's honors include Three Knives (2024).
FAQ What is Álvaro Clavijo's current role? Álvaro Clavijo is Patron-chef. Where did Álvaro Clavijo train or study? Álvaro Clavijo trained at Hofmann School of Hospitality and Le Cordon Bleu. What recognition has Álvaro Clavijo received? Three Knives (2024).
