Sebastián Pinzón

Coming Up

At Celele in Cartagena, Colombia, the work moved from line execution into broader responsibility: first as chef, then as co-chef. Sebastián Pinz later took on the role of chef de desarrollo sostenible e investigación at Celele Restaurante, a position that puts research and sustainability inside the kitchen’s daily practice.

Where They Are Now

Today, Sebastián Pinz holds the title of chef de desarrollo sostenible e investigación at the restaurant in Cartagena. He has also said, "At Celele we are a Contemporary Caribbean restaurant."

Signature

Sebastián Pinz's signature dishes include Creole Green Bean Salad.

In Their Words “At Proyecto Caribe Lab we started looking at cooking techniques, ancestral recipes, endemic ingredients. The mission is one of constant rediscovery.” “At Proyecto Caribe Lab we have been going for three years and our aim is to make visible – and promote – dishes from Colombia’s Caribbean coast.”