Kamilla Seidler and Michelangelo Cestari

Share on Google+

Country : Bolivia

Restaurant : GUSTU

Address : Calle 10, Nº 300, La Paz, Bolivia

Website : http://www.gustubo.restaurantgustu.com


Kamilla Seidler was born in Copenhagen, studied Culinary Arts at the Hotel & Restaurantskolen København, and began her professional career in some of the most important kitchens in Europe, including Manoir Aux 'Quat Saisons, Paustian, Geist, and Mugaritz, where she met Michelangelo Cestari.

Upon receiving the irresistible invitation from Claus Meyer to be part of a dream project called GUSTU in Bolivia, she arrived in La Paz in 2012 to share her knowledge and experience with hundreds of young chefs in the hope of making some difference in their lives. This goal and her strong commitment to Bolivia and its local produce as well as her deep respect for the work of hundreds of Bolivian farmers has earned her the title of “The Dane of the Andes” and led her to represent Bolivia in the most important gastronomy events in the world: Tambo (Bolivia), Madrid Fusión (Spain), Parabere Forum (Spain), Qaray-Mistura (Peru), Ñam (Chile), Alimentarte (Colombia), MesaTendencias and G-11 (Brazil), Street Food World Congress (Singapore), De la Selva a la Mesa, Gastronomía Amazónica Sostenible (Peru and Ecuador), World of Flavors of the Culinary Institute of America (USA), Aspen Ideas Festival (USA), Copenhagen Cooking and Food Festival (Denmark), ExpoMilano (Italy), and others.

Seidler has developed an innovative, simple and elegant style of cuisine and was the first female chef invited to participate in the International Council of the Basque Culinary Center (2014). She is a member of Det Danske Gastronomiske Azademi (Danish Academy of Gastronomy), has been named by Latin America’s 50 Best Restaurants (Restaurant Magazine), the Best Chef of Latin America (2014) and Latin America’s Best Female Chef (2016). She has received various other international awards for her work and a life dedicated to spreading the message of respect, equity, dignity, and pride through cuisine; a dedication that has been recognized by prestigious institutions such as the Basque Culinary Center, who selected her as one of the finalists of the Basque Culinary World Prize (2016).


Michelangelo Cestari was born and raised in Caracas, Venezuela, and studied culinary arts in the Centro de Estudios Gastronomicos there. He began his professional career with the Venezuelan chef Carlos García and later joined Andoni Luis Aduriz’s team in Mugaritz (San Sebastian, Spain), where he met Kamilla Seidler.

After many long conversations with Claus Meyer, he arrived in La Paz in 2012 with the objective of consolidating the initiatives of the Melting Pot Foundation in Bolivia and to help promote a gastronomic movement similar to the New Nordic Gastronomy movement, with the objective of improving the opportunities and quality of life of the people working in the vulnerable sectors of society through initiatives involving food, flavors, and entrepreneurial spirit as recurring elements.

The foundation’s first project was the development of street food stands and the design of a gastro-touristic circuit of traditional Bolivian food, Suma Phayata, but the realization of their ambitious dream was forged with the design and establishment of Gustu Gastronomía S.A., a socially active commercial enterprise that serves as an umbrella corporation for the Gustu Restaurant, the bakeries Panaderías Q’atu, and the educational program Escuela Gustu. Restaurant Magazine has named Gustu the best restaurant in Bolivia and it is currently No. 14 in Latin America’s 50 Best Restaurants. The educational program has since evolved to convert into a chain of Comedores y Escuelas de Cocina Manq’a (Dining Facilities and Schools), a legally independent entity that manages 11 locales in Bolivia and 2 in Colombia, with Michelangelo as a member of the board of directors.

Cestari is also the founder and board member of the MIGA (Bolivian Gastronomic Integration Movement) which works to implement touristic, gastronomic, and productive initiatives as fundamental bases for the integral human development in the country, such as the Tambo Gastronomic Encounter, a festival that includes fairs, markets, workshops, and symposiums yearly since 2012 and the MIGA Tourist Routes, which identifies and promotes forgotten sectors with gastro-touristic potential in different regions of the country.

Michelangelo Cestari has presented these initiatives in important international forums such as FORO BASE Internacional of the Inter-American Development Bank, the Anacleto Angelini Innovation Center of UC in Santiago de Chile, the Food and Agriculture Organization of the United Nations (FAO), Culinary Action of the Basque Culinary Center, CAF Dialogues of the Inter-American Development Bank, and others of equal importance.

Back to Speakers


  • 1 Michelin Star

  • Best Restaurant in Bolivia 2016

  • No. 14, Latin America’s 50 Best Restaurants 2016

  • Chef Kamilla Seidler, Latin America’s Best Female Chef for 2016

Books, Recipes, Restaurants