Leonor Espinoza

Leonor Espinosa, also known by her nickname 'Leo', is a Colombian chef whose Bogotá, restaurant Leo Cocina y Cava, featuring a fusion of traditional Caribbean and modern Colombian cuisine, first brought her to international attention when it opened in 2007. Espinosa appears regularly on Columbian television, and also runs the restaurants Leo Cocina Mestiza and Mercado. This fusion, she credits, in part, to her upbringing in Cartagena, which, with its mix of Spanish, African and native Indian cultures, Espinosa considers to be the 'birthplace of Colombian cuisine'.
In 2008, The New York Times wrote that Espinosa's 'culinary experiments are both delicious and peculiar'. Leo Cocina y Cava was chosen by Conde Nast Traveller magazine as one of its 82 best restaurants in the world and, subsequently, was included as one of the 105 best dining experiences in the world by the magazine National Geographic Traveler, in early 2010).
Starting in June, 2012, Espinosa opened two further restaurants in Bogotá. La Leo Cocina Mestiza, is a 'frillier and more expensive' sequel to Leo Cocina y Cava, with the 'mixed cuisine' (cocina mestiza) of its name, drawing on Arabic, African, Caribbean and European influences. is 'a more casual showcase for her outspoken advocacy of cooking with Colombian ingredients'. and Washington, D.C. The Colombian Ambassador to the United Kingdom has described her as the chef that 'whets the appetite' for Colombian cuisine.
She is also known for a distinctive personal style that includes chef jackets created by Colombian designers. They reflect her love of art, but she has also said, "I love to wear very tight jackets that highlight my femininity in a business dominated by men".
FUNLEO foundation
Espinosa established the Leo Espinosa Foundation, or FUNLEO, which is managed by her daughter Laura, with the aim of 'the preservation of Colombia's food traditions while highlighting sustainable practices and local production'. This assists Colombia's black, indigenous and peasant communities, by helping them to develop and market their traditional crops and ingredients.

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