Santiago Lastra

Hailing from Cuernavaca, Mexico, Santiago worked in professional kitchens from the age of 15, before traveling the globe, cooking at pop-ups and kitchens across the world and earning himself the title of ‘the nomadic chef’. In each country, Santiago cooked Mexican dishes with local ingredients, focusing on the flavors and values at the heart of Mexican cuisine. KOL — his restaurant in Marylebone, London — follows this ethos, creating Mexican dishes with British ingredients, holding at its core the understanding of landscape, culture, and people.