Chef Jorjón Colazo hails from Argentina, where he grew up in the city of Ushuaia, nicknamed the ‘End of the World’, as it is situated on the country’s southernmost tip. Ushuaia holds roughly the same latitude as parts of Scandinavia, which have resulted in certain similarities between the cultures, in particular with their cuisines. Thus, the Nordic style of cooking practiced at Aquavit is second nature to the chef.
As Head Chef of the Michelin-starred establishment in St James’ Market, Jorjón is responsible for curating the innovative Nordic-inspired menu that Aquavit London is famed for, as well as for overseeing a team of 26 in the kitchen. Jorjon’s menu spotlights the finest local ingredients, showcasing them in eclectic and elaborate ways. With a focus on clean flavours and simple presentation, his food is refined yet humble and utterly delicious.
Colazo had wanted to persu a career in the culinary arts from a young age, and this led him to study at the Argentine Institute of Gastronomy. Here, he undertook the Professional Chef Program and learnt essential practical techniques that he continues to use in the kitchen at Aquavit. He also went on to study at “Le Cordon Bleu” in Paris to further his cooking knowledge and skill .
With a passion for discovering new cultures and cuisines, Jorjón has travelled extensively, honing his skills and crafting his signature cooking style, incorporating techniques and flavours from his experiences. From Argentina to Spain, and Mexico to the US, he has worked in a number of top restaurants, including the three-Michelin starred Arzak in San Sebastián, as well as Asiate at the Mandarin Oriental Hotel in New York. Jorjón also worked at Aquavit in New York, the two-Michelin starred sister restaurant to Aquavit London.
In 2017, Colazo moved to England’s capital from the Big Apple, taking the position of Executive Sous Chef at Mandarin Oriental Hyde Park before becoming Head Chef at Aster in Victoria. In 2019, he joined the team at Aquavit London, where he now leads the kitchen.
When not behind the stoves, Jorjón enjoys playing tennis and brewing his own kombucha. He also continues to travel the world whenever he can, having visited over 30 countries to date.
How would you describe your culinary philosophy?
Food that is based on simplicity and precision, values the ingredients, and is both reflective of a strong work ethic and team work environment.
What is your greatest inspiration and how do you incorporate this into your cooking?
Nature and my travels. I pay great attention to learning about the products I’ll use in the kitchen, as well as visit producers and explore techniques in order to enhance and rediscover ingredients and flavours, and respect nature and its seasons.
If you could take a plane to any restaurant in the world, where would you go?
Frantzén for the way in which they implement some of the principles of the New Nordic Cuisine, incorporating new techniques while working with traditional products.
Who is your culinary hero and why?
Magnus Nilsson; his philosophy has inspired and nourished mine.
- 1 Michelin star at Aquavit London
1 St James’s Market