Clavijo’s culinary journey began at the Hofmann School of Hospitality in Barcelona, followed by further training at Le Cordon Bleu in Paris. His career then took him to some of the world’s top restaurants, including establishments in Paris, Per Se, and L’Atelier de Joël Robuchon in New York. During his time at Noma in Denmark, he deepened his commitment to using local, sustainable ingredients, shaping his approach to cooking.

With a wealth of international experience, Clavijo returned to Bogotá to open El Chato with the goal of placing Colombian gastronomy on the global stage. His cooking merges European techniques with Latin American creativity, resulting in dishes that offer not only exquisite flavors but also a transformative dining experience. His work is a celebration of Colombia’s rich culinary heritage, elevated with modern twists that push boundaries and challenge expectations.

Clavijo’s vision has made El Chato a symbol of innovation and excellence in Colombian cuisine.