In this version...

The Festival

Our cause

Starring

Event Schedule

Buy your tickets

Videos

Sponsors

Our team

Recommended restaurants

Previous versions

2013 Festival

2012 Festival

2011Festival

 

August 27 - 31, 2014

 

BWFF 2014 Schedule  

WEDNESDAY 27th

THURSDAY 28th

FRIDAY 29th

SATURDAY 30th

SUNDAY 31st

MORNING

Charlas con ExpertosCHARLA DE EXPERTOS

 

Venue:
Hotel Hilton Salón Platinum
Price: COP $40.000 / day

Charlas con Expertos CHARLA DE EXPERTOS

 

Venue:
Hotel Hilton Salón Platinum
Price: COP $40.000 / day

Charlas con Expertos

PONENCIA
CELLER CAN ROCA

 

Venue:
Auditorio del Politécnico Internacional
Calle 73 #10 - 45
Time: 11 a.m.
Price: COP $40.000

¡BUY TICKETS HERE!

 

Desayuno Sabobor y YogaDESAYUNO
SALUD Y SABOR

 

Venue:
Crepes & Waffles Parque 93
Price: COP $75.000

 

Brunch del Campo a la MesaBRUNCH DEL CAMPO A LA MESA

 

Venue:
Hotel Hilton Restaurante La Ventana
Price: COP $80.000

AFTERNOON

Charlas con Expertos CHARLA DE EXPERTOS

 

Venue:
Hotel Hilton Salón Platinum
Price: COP $40.000 / day

Charlas con Expertos CHARLA DE EXPERTOS

 

Venue:
Hotel Hilton Salón Platinum
Price: COP $40.000 / day

 

Feria Gastro UrbanaFERIA GASTRO URBANA

 

Venue:
Parqueadero del Claustro La Enseñanza
Price: COP $80.000

 

Clases de Mixología ICLASE DE MIXOLOGÍA

 

Venue:
Hotel Hilton Salón Platinum
Price: COP $80.000

Clases de Mixología BULLDOGCLASE DE MIXOLOGÍA BULLDOG

 

Venue:
Hotel Hilton Salón Platinum
Price: COP $80.000

 

 

 

EVENING

Gran DegustaciónGRAN DEGUSTACIÓN

 

Venue:
Club El Nogal
Price: COP $150.000

Lo Mejor de lo MejorLO MEJOR DE LO MEJOR

 

Venue:
Mansión Francesa
Price: COP $250.000

BarbacoaBARBACOA

 

Venue:
Andrés Carne de Res - Chía
Price: COP $150.000

GASTROTOUR

 

Leaves from:
Hotel Hilton
7:00 pm.

 

 

Close

 

  • 72 Ways food can change the World
  • Próximamente
  • Compra tus boletas en Tuboleta.com

Latest news

Subscribe

Starring

Meet this year's stars

Restaurants

We recommend

Instagram

Our latest photos

 
 
 

IN THIS VERSION

Some of the starring chefs and ingredients brought by BWFF this year.

  • Jaír Téllez

    Jair TÉllez

    México

     

    Jair Téllez was born in Hermosillo, although we can say that he is a californian because is there where he has developed a big part of his life. It was in 2001 when he decided to open his own restaurant in the now very famous Valle de Guadalupe..

     

    Read more [+]

    Chontaduro

    Chontaduro

    Bactris gasipaes

     

    Chontaduro is a plant of tropical America. Its fruit is part of the Colombian idiosyncrasy and is consumed mainly in the Amazon, Chocó and Valle del Cauca regions for its high nutritional value. Its strange taste and texture has attracted interest from chefs and cooks who have used it in sauces, stir fries and other recipes.

    Rafael Osterling

    RAFAEL OSTERLING

    Perú

     

    Rafael is an ambassador of Peruvian cuisine in the world, he is the owner and creator of four restaurants, two, in Bogota, and two in Lima, Rafael, his restaurant, was elected as one of the twenty best restaurants by Latin American magazine Gatopardo.

     

    Read more [+]

    Cacao

    Cacao

    Heobroma cacao

     

    Cacao is native to the Amazon but spread all the way up to southern Mexico. It has been staple of the American cultures and is undoubtedly one of the greatest contributions of this continent to the world cuisine. The cacao “criollo”, grown in Colombia, is an ingredient with large export potential as a product of single origin.

  • Carlo Mirarchi

    Carlo Mirarchi

    United States

     

    Carlo Mirarchi was born in Queens, but he grew up in Long Island, NY. With italian and Panamanian ancestry, he is the principal chef and owner of Roberta's, the acclaimed pizza, as well as Blanca, a Boutique restaurant, both located in Brooklyn, New York.

     

    Read more [+]

    Arepa

    Arepa

     

     

    Arepa, made ​​from corn, is one of the culinary icons of Colombian cuisine. There are about 70 varieties of arepas in the country, among which the paisa, the egg, the boyacense, the santanderean and the sweet-corn arepas stand out.

     

    Renzo Garibaldi

    Renzo Garibaldi

    Perú

     

    Better known as "the butcher", Renzo is the owner and creator of OSSO a famous restaurant-butcher in Lima. After being chef at Gastón Acurio restaurant in San Francisco, Garibaldi decided to learn with the best butchers in United States...

     

    Read more [+]

    Achiotes

    Achiote

    Bixa orellana L.

     

    Achiote is a shrub native to america. Its fruits contain many red seeds that are used as a coloring and flavoring for various preparations. In the Chocó area Colombia, it is used to make oil and paste to preserve it and then used in traditional recipes like “encocado” fish.

  • Doug Psaltis

    Doug Psaltis

    United States

     

    He has been into food and cooking since he was 10 when he worked at his grandfather’s Coffee Shop in Queens, New York. Doug continued his vocation and began his culinary career in Panama Hatties in Long Island.

     

    Read more [+]

    Mango

    Mango

    Mangifera indica

     

    Mango is a fruit of the Intertropical Zone, green and acid taste or initial stage but with the passage of time not only changes from becoming taste sweeter, but also color, through yellow, orange and arriving at red to reach maturity. The mango is often used for jams, smoothies, cocktails and even, in some Latin American countries the green mango is sometimes used as a vegetable and is worth mentioning it is a part, along with other fruits and spices, of the famous indian curry.

    Hsing Chen

    Hsing Chen

    United States

     

    Chef and journalist dedicated to bakery and pastry in restaurants like The French Laundry, Manresa and Mercer Kitchen.

     

    Read more [+]

    Mangostino

    Mangostino

    Garcinia mangostana

     

    Mangosteen, also known as the “mangostan” or "queen of fruits" so called because regarded as perhaps the most delicious fruit. Thick, tough skin, keeps inside his red armour, some seeds covered with a kind of white velvet and sweet, that delights any palate, although not all that common, it is used in desserts and even ice cream. Being native to Southeast Asia, are said to your tree seldom grows out of their home but fortunately for us, here in Colombia, in the department of Tolima, large crops of unrivalled queen of fruits are collected.

  • David Kinch

    David Kinch

    United States

     

    Graduate of Johnson & Wales Culinary Academy and with more than 20 years of experience in the world of the gastronomy, he is the owner of Manresa in Los Gatos, California

     

    Read more [+]

    Aguacate

    Aguacate

    Ahuácatl

     

    Aguacate, known in other regions such as palta, cura, avocado or abacate, is native to Mexico and Guatemala, it occupies a essential place in many Colombian dishes, not only for its exquisite flavor and delicate texture but also for its high nutrient level. It is used as a complement, in salads, soups, entrees and more, diced, sliced or dressing, which in Colombia is known as guacamole.

    Dominique Crenn

    Dominique Crenn

    Francia

     

    Dominique grew up in France and was his mother who inculcated her taste and interest in the culinary arts, she completed his gastronomic studies in Cours Charlemagne in Paris.

     

    Read more [+]

    Maíz

    MaÍz

    Zea mays

     

    Although no one knows the exact origin of this grain, is known to America and throughout the continent are different types according to their evolution. You can cook whole or shelled, but use not end, arepas, tortillas, breads and many other foods are prepare with this cereal, including flakes cereal we eat in the morning in our breakfast. In Colombia a number of traditional dishes carry corn, or as it is usually called, cob, as are typical sancochos various regions of the country or the classic gastronomic flagship of Bogotá ajiaco santafereño.

  • Rodrigo Oliveira

    RODRIGO OLIVEIRA

    Brasil

     

    Brazilian Chef owner of the Mocotó restaurant in Sao Paulo, for he is vital to maintain the taste and smell associated with the strong northeastern state of Pernambuco, where come his family.

     

    Read more [+]

    Tomate de Árbol

    Tomate de Árbol

    Cyphomandra betacea

     

    The “tree” tomato is native to the American Andes. Its fruit is used primarily in juices and sweets, although its particular flavor has great potential to be explored in other recipes. In Ecuador a tree tomato chilli sauce is a typical preparation and is used to put on traditional empanadas or tamales.

    Narda Lepes

    NARDA LEPES

    Argentina

     

    Chef specialist in fusion cuisine and autor cuisine, Narda is recognized for her programs for the channel the Gourmet and for the book "Comer bien pasarla bien"...

     

    Read more [+]

    Papaya

    PAPAYA

    Carica papaya

     

    The papaya, native to Central America and northern South America is a high fruit consumption in Colombia and is known for its digestive properties. Before maturity is common use in food for salads, cold soups and stews, whether it is a recurring ingredient in Thai cuisine. The ripe papaya can be eaten raw, although it should be noted that with sweet syrup and incredible sauces are also created to accompany main courses and delicious desserts.

  • Papa Criolla

    PAPA CRIOLLA

    Solanum phureja

     

    It is also known as yellow, egg yolk potato or chaucha and although originally from Colombia, in other Latin American countries, there are some varieties. This tubercle occupies a leading place in several traditional Colombian dishes, in fact, is the key ingredient of the typical "ajiaco bogotano". Steamed, mashed, fried, in soups or "picadas", yellow is a Colombian delicacy worth tasting.

    Karina Velasco

    KARINA VELASCO

    México

     

    Besides being Chef, Karina is a renowned nutritionist and Mexican writer, her goal is to mix the knowledge, the experience to achieve a healthy lifestyle, she is also a travel lover...

     

    Read more [+]

    Harry Sasson

    HARRY SASSON

    Colombia

     

    The best and most important colombianchef for many people . Harry is from Bogotá and has more than 20 years of experience in kitchens of hotels and restaurants, he studied cooking in el Sena...

     

    Read more [+]

    Lily Jones

    LILY JONES

    Inglaterra

     

    Lily Jones is the Lily Vanilli owner, one of the most famous places of cakes and desserts in London, their cakes are famous for flavors and designs, Lily has created special cakes for celebrities as Elton John and Alexander McQueen.

     

    Read more [+]

  • Raphael Haasz

    RAPHAEL HAASZ

    Francia

     

    Raphaël began cooking when he was 15, in Lyon, his hometow. During its first years of learning, he was more interested in the cuisine instead of the pastry. But two years later he decided to follow his grandfather pastry heritage.

     

    Read more [+]

    Gregory Smith

    GREGORY SMITH

    Perú

     

    Whether he was pairing vintage French and Italian wines with an Italian menu at Casa Grisanti in Kentucky, or marrying Pacific Rim-influenced Japanese cuisine with Austrian and German wines...

     

    Read more [+]

    Aquiles Chávez

    AQUILES CHÁVEZ

    México

     

    Aquiles is a Mexican chef recognized for his tv programs in which he appears like an entertaining, simple and creative person.
    In his adolescence he was waiter in a restaurant, and since the first time he had access to the kitchen, he knew that he wanted to be chef.

     

    Read more [+]

    John Magazino

    JOHN MAGAZINO

    United States

     

    During the last decade it has developed a reputation for taking the best chefs of the United States, the strangest ingredients, which include truffles of the best quality, with marked flavours, task of which it never gets tired.

     

    Read more [+]

  • Gregory Gorreau

    GREGORY Gorreau

    United States

     

    Pastry Chef of Juvia restaurant in Miami. Before join the great team of Juvia chefs, Greg worked with Alain Ducase and Francois Fayard. Juvia is recognised among the best in Florida...

     

    Read more [+]

    Pablo Castro

    PABLO CASTRO

    United States

     

    Pablo is the owner and creator of Dr. Cow, an organization that invite to the use healthy and handmade products. Dr. Cow was created in Williamsburg, Brooklyn, New York. Pablo was one of the creators of the movement 'living-raw food' based on a healthier diet

     

    Read more [+]

    Paul Rodney Turner

    PAUL RODNEY TURNER

    Australia

     

    Paul Rodney Turner was born in Australia and is Director of Food for Life Global, the biggest vegan organization in the world with projects in more than 50 countries.

     

    Read more [+]

    Leonor Espinosa

    Leonor ESPINOSA

    Colombia

     

    Leo Espinosa was born in Valle region, but grew up in Cartagena, Colombia. She comes from a family of cooks and good tasters. Leo is known for being the first Colombian woman to join Elgourmet channel...

     

    Read more [+]

  • Alejandro Cuellar

    ALEJANDRO CUELLAR

    Colombia

     

    A young promise with surprising creativity for the enrichment of the culinary world, successfully enters the stage of the Colombian cuisine, bringing avant-garde trends with recurrent presence of our roots and indigenous flavours.

     

    Read more [+]

    Juliana Castañeda

    JULIANA CASTAÑEDA

    Colombia

     

    Juliana Castaneda was born in Colombia. At her 5 years, Juliana adopted a vegetarian diet, at the age of 9, she was cooking meals for her family under the guidance of her mother.

     

    Read more [+]

    Juan Manuel Barrientos

    JUAN MANUEL BARRIENTOS

    Colombia

     

    Born in Medellin and at his 31 years is the owner of the restaurants "elcielo" in Bogota and Medellin, and the creator of Blanco and Iwao. He also was catalogued as ‘Revelation chef of Colombia’, and 'World Chef Revelation' of "MadridFusion".

     

    Read more [+]

    Beatriz Fernández

    BEATRIZ FERNÁNDEZ

    Colombia

     

    Creator of the successful chain Crepes&waffles, which already has more than 90 branches in Colombia, Spain, Mexico, Venezuela and Panama.

     

    Read more [+]

  • Catalina Vélez

    CATALINA VÉLEZ

    Colombia

     

    Catalina was born in Pereira, but from child she moved to Cali, Catalina completed her studies at The Art Institute of Atlanta and Le Cordon Bleu Paris. As a student she had the opportunity to work with great chefs and participate successfully in important gastronomic competitions...

     

    Read more [+]

    Felipe Arizabaleta

    FELIPE ARIZABALETA

    Colombia

     

    Colombian Chef in charge of the kitchens of two of the best restaurants in Bogotá, El bandido and Bruto.

     

    Read more [+]

    Emilia Castellanos

    EMILIA CASTELLANOS

    Colombia

     

    Since 2010, this bogotan girl is the head of the kitchen of “El Comedor”. Emilia is in the gastronomy world by accident, she didn't play with pots or dishes, she didn’t want to study to become a chef.

     

    Read more [+]

    Diego Panesso

    DIEGO PANESSO

    Colombia

     

    Diego Panesso is a Colombian chef from Pereira, part of the third generation of cookers in his family. Since he was a child he has been acquainted with pans, cooks, food and waiters because of the restaurants of his family.

     

    Read more [+]

ENJOY

Sound bites, news, photos, videos, recommendations, tours, restaurants, our sponsors... (Spanish content only)

72 Way food can change the world

72 Ways food can change the World: Gaeleen Quinn

Eater.com

September 2014

Website

 

Read more [+]

Eater.com

Bogota Wine & Food Fest 2014 Hangover Observations

Eater.com - Amanda Kludt

Agosto 2014

Website

 

Read more [+]

Hemispheres

Three perfect days: BogotÁ

Hemispheres

Febrero 2014

Revista

 

Read more [+]

JOIN OUR CAUSE

The Bogota Wine & Food Festival not only aims to rescue Colombian cuisine, and to bring an elite international festival to our country. It also has a high social commitment, and it has been supporting different causes that concerns us as a country year after year, by donating 100% of the box office proceeds to each of the causes.

 

Join our cause [+]

IN THIS VERSION

 

Starring

EveNT SCHEDULE

ENJOY

PHOTOS

 

SALES

 

BUY TICKETS

SALES

Diana Bejarano

+57 310 4816494

CONTACT FORM

 

 

BROUGHT YOU BY: