Jaime Torregrosa

Basque Culinary Center is the starting point in Jaime Torregrosa’s formal training, and the rest of the kind of kitchen education that comes from moving through sharply different service cultures. The first roles were immediate and practical: Commis Chef at Manresa (2014), then Head Chef at Hult’s in Los Gatos, California (2014–2016), and Sous Chef at Cucina Paradiso in Payson, Arizona, USA (2016–2017). Each position added a different level of responsibility, from learning the rhythm of the line to carrying it.

That progression continued through Head Chef posts at Hotel & Restaurant Beniali in Aín, Castellón, Spain (2018) and Restaurante El Chato in Bogota, Colombia (2018–2020). Read together, the years map a career shaped by movement between countries and kitchens, with each step adding another layer of practical discipline rather than a break from the last. Today, Jaime is owner / chef of Humo Negro Restaurant (since 2021).

The title it places authorship alongside execution: the same hands that have worked through other kitchens now define the structure, pace, and output of his own.

Since 2021, Torregrosa has owned and cooked at Humo Negro Restaurant in Bogotá, Colombia. The role is explicit: owner / chef. It keeps him inside the daily work of the restaurant, where the accumulated habits of earlier kitchens now sit under one roof and one name.

Jaime's signature dishes include ostras a la parrilla. The plate points to a kitchen language built on directness: flame, speed, and control, with no extra room for distraction.