Santiago Lastra is a Mexican Chef who blends ancestral Mexican flavors with contemporary technique and local British ingredients. Based in London, his cooking fuses memory driven dishes with research led methods to create a modern, sustainable expression of Mexico.
After early training in Spain and work at Mugaritz and Bror, Lastra opened KOL in Marylebone in 2020. The 54 seat restaurant earned a Michelin star in 2022 and rose into The World’s 50 Best Restaurants, cementing his international reputation.
Santiago's Formal Culinary Training
Santiago Lastra began working in professional kitchens at 15 in Mexico and moved to Spain at 18 to deepen his culinary education. He trained with chefs such as Juancho Sánchez and Pilar Idote while absorbing classical and contemporary Spanish techniques.
He later completed a Master's in Culinary Innovation at the Basque Culinary Center and undertook research and experimental training at the Nordic Food Lab. These experiences shaped his approach to ingredient driven cooking and technique-led development.
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Santiago Lastra Restaurants & Businesses
Lastra has combined high level technique with a clear sense of cultural identity in his restaurants and projects.
- KOL (2020) – A 54 seat restaurant in Marylebone, London. KOL presents contemporary Mexican tasting menus built around British and seasonal produce. It received a Michelin star in 2022 and earned a high placement in The World’s 50 Best Restaurants.
- Bror, Copenhagen – Lastra contributed to the inventive dining program at this noted Danish restaurant, further honing his approach to Nordic ingredients and minimalism in service.
- Mugaritz, Spain – Early career experience at one of the world’s most experimental restaurants exposed him to high level research based cooking and creative process.
- Noma Mexico, Tulum (2017) – Served as Project Manager for René Redzepi’s pop up, overseeing logistics, ingredient research, and program delivery during the seven week residency.
- Pop Ups & Residencies – Guest chef appearances and short term residencies, including collaborations at institutions like The Tate and venues such as Hija de Sánchez, have broadened his audience and tested new ideas.
Through KOL and his international projects, Lastra has elevated the profile of modern Mexican cuisine in the UK while emphasizing sustainability and seasonal sourcing.
Santiago Lastra's Other Ventures
Beyond restaurant service, Lastra engages in culinary research, collaborations, and educational work.
- Culinary Research: Work at the Nordic Food Lab and projects linked to the Basque Culinary Center inform his use of fermentation, preservation, and local British ingredients.
- Collaborations: Guest chef stints, pop ups, and menu collaborations across Europe and North America showcase his adaptability and promote Mexican culinary culture internationally.
- Sustainability & Sourcing: A persistent focus on seasonality, traceability, and minimizing waste is central to his menus and kitchen practices.
Santiago Lastra Projects and Pop Ups
Lastra’s career includes notable short term projects that reinforced his reputation as a thoughtful and adventurous Chef.
- Noma Mexico (2017) – Project Manager for the Tulum residency, coordinating research and execution for a high profile pop up.
- International Guest Appearances – Cooked at cultural institutions and renowned restaurants, bringing his modern Mexican perspective to diverse audiences.
- Research Driven Dinners – Periodic tasting events and collaborations where testing and refinement of new techniques and ingredient pairings take place.
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Santiago Lastra Awards and Accolades
Lastra’s work has been recognized by peers and critics alike.
- Michelin Guide
- KOL awarded One Michelin Star (2022)
- Industry Honors
- GQ Food & Drink Awards Best New Chef (2021)
- Included in The Best Chef Awards Top 100 Chefs in the World (2022)
- The World's 50 Best Restaurants
- KOL ranked among The World’s 50 Best Restaurants and rose to 17th in the 2024 list, a landmark position for a British based restaurant focused on Mexican cuisine.
Santiago Lastra Personal Life
Santiago Lastra was born on April 4, 1990 in Cuernavaca, Mexico. His culinary identity is strongly rooted in Mexican foodways and family traditions, which he reinterprets through contemporary techniques.
He traveled extensively as a young Chef, visiting more than two dozen countries to learn regional techniques and source ideas that inform his menus. That global perspective is balanced by a deep commitment to local sourcing while working in the UK.
Santiago Lastra Family and Friends
Lastra keeps much of his private life out of the spotlight, but he frequently credits mentors and collaborators for shaping his career. Early influences include Juancho Sánchez and Pilar Idote; professional relationships with figures like René Redzepi opened opportunities such as Noma Mexico.
His network of peers, producers, and researchers continues to be central to his work, reflecting a collaborative approach to culinary innovation.
Santiago Lastra Chef Profile: Conclusion
Santiago Lastra stands out for translating Mexican memory and technique into a contemporary, research informed restaurant practice. KOL is a clear expression of that philosophy, marrying British produce with Mexican culinary logic.
Through training at the Basque Culinary Center, work at Mugaritz and Bror, and projects like Noma Mexico, Lastra has built a career that balances respect for tradition with curiosity and innovation. His influence continues to grow as he pushes the boundaries of what modern Mexican cuisine can be.
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