Andrés Fernandes León: The First Maître Cuisinier de France in Colombia and He’s in Our Kitchen
July 24, 2026
In March 2026, something happened in Seoul that had never happened before. A chef based in Colombia stood among the most influential names in French gastronomy, Michelin-starred chefs, Meilleurs Ouvriers de France, culinary legends from 22 countries, and was unanimously voted into the Association des Maîtres Cuisiniers de France.
His name is Andrés Fernandes León. He is 36 years old. Franco-Colombian, born in Paris to a Colombian mother from Nariño. Trained at Ferrandi, one of the most prestigious culinary schools in the world. He cooked at Château Les Crayères in Reims under Philippe Mille, where the team earned two consecutive Michelin stars. He worked at Lasserre in Paris alongside Christophe Moret. He sharpened his craft in Tokyo at Esquisse and in Melbourne at Vue du Monde.
Then he chose Colombia.
He founded Cascajal in Bogotá, named after his grandparents’ farm near Pasto, where French technique meets Colombian biodiversity in every plate. Pirarucú from the Amazon. Cacao from the Sierra Nevada. Artisanal catch from Tumaco. Duck raised in La Calera. Pipilongo pepper from the Montes de María.
In 2025, he was recognized as Best Revelation Chef at Colombia’s first Fine Dining Table gala. Cascajal received the distinction of Dos Fuegos. And now, the title that places him, and Colombia, on the global map of culinary excellence: Maître Cuisinier de France.
Today, Chef Andrés is part of the culinary vision at Casa Carolina Hotel in Cartagena de Indias. A XVI century colonial mansion where gastronomy is not a service, it’s a philosophy.
We sat down with him.
For someone outside the culinary world, what does it mean to be a Maître Cuisinier de France?
Being named a Maître Cuisinier de France is one of the greatest recognitions a French chef can receive. It isn’t something you apply for or win in a competition. It’s recognition from fellow chefs for your career, your technique, and your contribution to the profession. For me, it’s also a responsibility to represent French gastronomy while showcasing the incredible products Colombia has to offer.
—
We know this isn’t a title you apply for. Another chef nominates you. A committee evaluates your entire career. How did that process unfold? When did you find out?
It was a long process. I was nominated by chefs who believed in my work, and then my entire career was reviewed. When I found out I had been unanimously accepted, it was a very emotional moment. It’s the kind of recognition you never really expect, so it meant a lot to me.
You received the title in Seoul, surrounded by chefs with Michelin stars, Meilleurs Ouvriers de France, and culinary legends. What was it like to be there representing Colombia?
It was an incredible moment. I was proud of my French roots, but I was even prouder to represent Colombia. Being the first Maître Cuisinier de France based in Colombia showed me that Colombian gastronomy is receiving more and more international recognition.
Which Colombian ingredient excites you the most right now, and why?
Right now, I would say tucupí. It’s a unique ingredient from the Amazon with incredible depth of flavor. I think it has huge potential because it’s still unknown to many people around the world. It’s the kind of product that can help tell the story of Colombia through food.
—
You’re now part of Casa Carolina. What attracted you to this project?
What attracted me was the vision behind the project. Casa Carolina believes gastronomy is an important part of the guest experience. It was a great opportunity to work with local products while bringing the techniques and experience I’ve gained throughout my career.
—
Casa Carolina talks about “conscious gastronomy.” What does that mean to you?
For me, it means cooking with respect. Respect for the ingredients, the producers, the environment, and the people we’re cooking for. It’s about making thoughtful choices every day, not just creating beautiful dishes.
Your cuisine combines French technique with Colombian ingredients. How does that work in practice?
French technique gives me precision and discipline, but Colombian ingredients give my cuisine its identity. I don’t try to make Colombian products taste French. I use French techniques to highlight their natural flavors and let the ingredients speak for themselves.
—
Do you think this title changes the conversation about Colombian gastronomy?
I hope so. Colombia has some of the greatest biodiversity in the world, but many people still don’t know it. If this recognition helps shine a light on Colombian ingredients and Colombian chefs, then that’s something I’m very proud of.
—
What Colombian ingredient do you believe the world will discover in the coming years?
I think tucupí has a bright future. It’s unique, full of character, and represents the richness of the Colombian Amazon. I believe we’ll see more chefs around the world discovering its potential.
—
If someone comes to Casa Carolina and sits at your table for the first time, what do you want them to take with them?
I want them to leave with a different image of Colombian cuisine. I hope they discover that Colombia has extraordinary products, incredible diversity, and a gastronomy that deserves to be known around the world.
