Jose Choconta and Omar Ben-Hammou reunite for a unique and unforgettable night at Black Bear, in Bogota. They first met while working at Rafael Osterling's best restaurants, La Despensa and Rafael. Today they reunite to give their best: a young and authentic proposal that combines the best Latin American and international flavors.
Address: Carrera 11a # 89 – 10, Bogotá
Time: 8:00 PM
230,000 COL (without wine pairing)
280,000 COL (with wine pairing)
Jose Choconta (Colombia) He decided to study at a professional level after being inspired by the flavors and textures of the meals prepared by his family. He has worked in Matiz and La Despensa restaurants, among others, and has been in charge of Rafael's kitchen in Bogota. His desire to become better took him to renowned restaurants of Mexico and Peru. Two months ago, Jose visited Thailand to experience its gastronomic offer, what enables him to continue innovating in our country. He is currently head chef at Black Bear and 80 Sillas.
"Choconta is currently one of Bogota's most surprising chefs", says gastronomic critic Sancho. His proposal is based on an interesting combination of his Colombian origin, Peru's strict tradition and Mexico's explosion of flavors.
In Black Bear, the kitchen's philosophy is defined by the respect for ingredients and good techniques. The offer includes a raw bar that highlights the freshness of the ingredients, a kitchen that prepares small and big hot dishes, and a cocktail bar that offers classic and signature cocktails, the latter including local flavors.
He was born in Lima to a Moroccan father and a Peruvian mother. He studied in Lima's Le Cordon Bleu and shortly after that he went to Switzerland, where he worked with Claude Legras (MOF) in his two-starred restaurant Le Floris, which specializes in seafood. He then worked in Rafael Osterling's kitchens in Lima, opened El Mercado and left to Chile, where he was in charge of Emilio's kitchen, of Emilio Peschiera, in Santiago. In 2012 he was nominated as Best New Chef by the Chilean Gastronomic Feature Writers Association. He later went to San Pablo, where he worked at DOM, Alex Atala's award-winning restaurant.
He was also trained by Eric Ripert at Le Bernardin, the world's top seafood restaurant, which has received three Michelin stars, was named eight times Best Restaurant in NYC by Zagat Guide and received 5 four-star reviews from the New York Times, New York's best rating in the world of restaurants.
Moreover, he worked in Rafael Osterling's La Despensa in Bogota, winning the Best Casual Restaurant Award in 2012, 2013 and 2014. In 2014, he decided to go to Melbourne (Australia), where he gained experience working as an apprentice at Attic, Ben Sherwy's acclaimed restaurant, as well as at Andrew Mcconnell's Cutler & Co. Back in New York and after a brief time at Flora Bar, a restaurant of the Uruguayan chef Ignacio Mattos, he is currently working as executive chef at Her Name Was Carmen, a restaurant that offers Latin American food in the bustling city of New York.