Santiago Lastra
Santiago Lastra, Head Chef at Kol

Deeply tied to his roots, Santiago began his professional career in Mexico City at the tender age of 15. With dreams of travelling the world since childhood, it was after graduating from high school that Santiago first satisfied his wanderlust and travelled to Spain, where he took a job at one Michelin-star restaurant Europa in Pamplona, and worked there for two years.

For the past two years Santiago has been travelling the globe, taking up guest chef invitations at high profile establishments including London’s Tate Modern and Carousel, Hija de Sanchez in Copenhagen, Meteri in Italy and Neolokal in Istanbul.

His reputation preceding him, he was also invited to return to his homeland to launch NOMA Mexico in 2017 as project manager and Rene Redzepi’s right-hand man; sourcing exceptional ingredients from unassuming small-scale producers across the country.

Santiago's breadth of international experience, gradually inspired him to conceptualise a restaurant of his own; and London was the destination he desired to open it in. He was captivated by the breadth of quality produce available in the UK, London’s multicultural influences and its air of creativity and innovation. There, he has been dedicating his time to culinary research trips around the UK, and gathering inspiration for his debut restaurant KOL.

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