Natalia Cocoma

Coming Up

Natalia Cocoma’s training is built on formal study first, then kitchen progression. At the National University of Colombia, the foundation of her technique took shape before she moved into the pastry program at Oda in Bogotá, Colombia. From there, the work sharpened further at Oda in Bogotá, Colombia, where she later served as Sous Chef. The sequence matters: study, pastry, then brigade responsibility. Each step added another layer to the precision and discipline that define her approach. That progression now sits behind her role as Executive Chef of ODA. the title reflects a path that was earned through repetition, specialization, and time in the kitchen rather than a quick ascent. In practical terms, her development reads as steady accumulation: deeper control, broader range, and a clearer voice in service of the work.

Where They Are Now

Her current cooking is framed by Modern Colombian fusion and local sourcing. In practice, that means working with ingredients in a way that keeps their own character intact instead of forcing them into a generic template. Natalia Cocoma puts that plainly: “We value and respect each product and its utility.” The line is direct, and it describes a kitchen that gives each product a defined role. That approach keeps the food rooted in Colombia while leaving room for reinterpretation. The point is not excess. It is proportion, intent, and a disciplined reading of what the ingredient can do. Local sourcing becomes part of the structure of the plate, not decoration around it.

In Their Words “Being a musician has made me more sensitive, providing me with a unique perspective to appreciate composition in many aspects of cooking.” The musical reference is useful because it points to how she thinks about structure. In the kitchen, composition is not only arrangement; it is timing, contrast, and how one element supports another. Natalia Cocoma’s comment places sensitivity alongside technique, which is often where strong cooking takes shape. “We value and respect each product and its utility.” That sentence lays out the working ethic behind the food. It is practical, not decorative. Respect for the product here means using it with clarity and purpose, and letting utility guide decisions without stripping away the ingredient’s own value.