i. Biography
“I love to be inspired by what I have experienced, by my memories as a child.” In the cooking of Roy Caceres, chef of Orma in Rome, Italy, memory functions as mise en place rather than decoration. It is treated as material to be worked: recalled, edited, and set against the demands of preparation, flavor, and service. Cooking between Colombia and Italy requires more than reference. From Bogota, Colombia, Caceres has built his work in Italy around the meeting point of origin and adopted place. The craft sits in the control of that exchange: Colombian memory held inside Italian taste, personal history measured against seasonality, and identity expressed through the plate rather than explained around it.
The Trajectory
A Rome dining room can become a testing ground for translation. Early in his career, Roy Caceres worked as chef at Metamorfosi in Rome, Italy, where Colombian roots entered into conversation with Italian cuisine. The work there established a recurring concern in his cooking: change handled as practice, not as branding. Technique carries identity only when it can survive service. At Metamorfosi, Caceres used experience, memory, and taste as elements to be made coherent on the plate. Since 2023, he has been chef of Orma, a role that continues that work through a new restaurant and a new expression of his cooking.
The Work Today
A restaurant change can mark a change in working method. Caceres is chef at Orma in Rome, Italy, a move he described directly: “I felt the need to change, to create something new, something that represented me and that represented the chef I wanted to be.” Fusion and creative cuisine are useful terms only when the cook gives them discipline. At Orma Roma, Caceres’s specialty brings childhood memory, Colombian nationality, Italian taste, and seasonality into one frame. The cooking is shaped by movement between countries and between professional chapters, but its value depends on how clearly those pressures are resolved on the plate. Michelin recognition places the work within a trade measure without explaining the food by itself. Orma Roma has earned one Michelin star from the Michelin Guide. Set beside the earlier recognition at Metamorfosi, the star marks continuity in a career built around change while keeping the personal source of the cooking visible.
Awards and Standing
Michelin recognition at Metamorfosi came in 2012, when the Michelin Guide awarded the restaurant one star. In Caceres’s work there as chef, Colombian roots were merged with a taste for Italian cuisine, giving that exchange a daily operational form. Orma Roma has also earned one Michelin star from the Michelin Guide. In his current work as chef in Rome, fusion and creative cuisine remain the public terms for a practice built from memory, nationality, Italian taste, and seasonality.
Profile updated July 2026
FAQ
Asked of Roy
Where did Roy Caceres work before?
Earlier in their career, Roy Caceres worked at Metamorfosi.
What is Roy Caceres known for?
Fusion and creative cuisine.
