Nicolás Solanilla Leguizamón, born in Bogotá, Colombia, discovered his passion for cooking through his grandmother and uncle, whose influence shaped his early connection to food and memory. At 17, while living in Brasília, he began working in private-event catering before returning to Colombia to formally study gastronomy. He went on to gain experience in several respected Colombian kitchens, including Rafael, La Despensa, Azahar, and Bícono, and later 

served as Executive Chef for the boutique hotel group Santos de Piedra. Solanilla eventually moved to Guatemala, where he further developed his craft in restaurants such as Flor de Lis and Maíz. His multicultural background and travels culminated in the creation of Ana Cocina Local, a restaurant that blends Colombian heritage with Guatemalan ingredients, focusing on sustainability, local producers, and minimal waste. 

His work has earned notable recognition in the region, highlighting both his personal creativity and Ana’s growing influence. Beyond fine dining, he also leads casual concepts in Guatemala City — including Niquito Café and Bacán — where he continues to champion authenticity, locality, and cultural fusion.