Jaime Rodríguez was born in Bogotá. From childhood he learned to understand that "the kitchen is served with affection and sensitivity", as he expresses when referring to his gastronomic vocation, inherited from his grandparents and presented in the dishes that were always in his house.
Jaime is a former student of SENA (Bogotá) and completed his professional training alongside the prestigious chef Jorge Rausch. With a 10-year career in cooking, his current focus is to work with Colombian products from an avant-garde approach supported by research.
Jaime Rodríguez started the project "Proyecto Caribe" along with his partner Sebastián Pinzón. Both chefs are based in Cartagena, Colombia, where they travel the Colombian Caribbean, researching and documenting traditional techniques and recipes, and promoting the culinary culture of this stunning region.
'ProyectoCaribe.CO' is becoming a reference for all matters related to contemporary Colombian Caribbean cuisine, working directly with the sources of the best local produce. The project is improving the lives of many family farmers, artisans, micro-producers, and helping biodiversity. The pop-up dinners from the duo are mainly in Cartagena, but they travel around the country regularly. They are now planning to open their first restaurant in the heart of Cartagena - so catch them before they wear the shackles of a permanent space!
The ingredients and techniques Jaime researchs express flavours, smells and colours throughout the Colombian territory, from the Caribbean coast to the basin of Orinoquia, through the savannas of Cordoba and Sucre, the Pacific coast, the region of Antioquia, and the Sierra Nevada de Santa Marta. Prepare yourself to taste the unknown as these industry legends, bring their revolutionary new cuisine to Scotland.
Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £45, and an optional drinks pairing menu will be available for £35. To book "Caribbean Corridor" dinners on either 23, 24, 25 November hit the button below. To avoid disappointment, please book in advance and let us know of your dietary requirements.