Laura Hernández Espinosa is part of the mother-daughter team behind Restaurant Leo in Bogota, Colombia. Leo has been named one of the World’s 50 Best restaurants multiple times. It merges culinary philosophy and liquid offerings to create a sensory journey that celebrates heritage as one of the most multicultural and biodiverse countries in the world Colombia. Leo sources ingredients from across the country exploring how gastronomy can be used as a platform for regional and social development. Their work is inspired by the interconnection between humans, cultural heritage, and the natural environment. Leo also runs a Foundation, FunLeo, which works to strengthen ties between rural and urban areas.

What we cover:

• What is means to be a Colombia sommelier
• How Leo approaches innovation
• How gastronomy can be used as a tool for social and economic development
• Celebrating biodiversity in the kitchen
• How other restaurants can act as a vehicle for change and work towards building up regional food systems
• Building long-term working relationships that affect change