Written in Fingerprints
His journey—from Cali kitchens to near loss—proves that food, family, and purpose live deep in the skin.
Nicolás Marín Quintero
Cali, Colombia
My story in the kitchen begins with my grandmother. As a child in Cali, Colombia, my mother would leave me in her care while she worked. My grandmother was the heart of every family gathering, bringing everyone together through her cooking. Watching her prepare meals sparked something in me—a love for food and the connections it creates.
In 2016, I landed my first job in the industry at the Marriott Hotel in Cali as a pizzero. It was my first taste of the professional kitchen, and it didn’t take long to realize how demanding this career could be. I sweated, cried, and came close to giving up more times than I can count. But with each challenge, my love for cooking only grew stronger.
A pivotal moment in my life occurred during an accident in which my right hand was severely injured. For a while, I feared I might never step into a kitchen again. It was a devastating thought, but thankfully, my hand healed, and I could return to doing what I love most.
In my journey, I’ve also learned that the heart of any restaurant lies in its people. Treating workers respectfully, listening to them, and understanding their needs is essential. They are the backbone of the industry, making up 80% of what makes a restaurant thrive. It’s something I strive to embody every day in my role.
Ten years later, I’m proud to be the head chef at @domingorestauranteco, one of the most exciting gastronomic projects in my city, led by the incredible Colombian chef Catalina Vélez. Together, we work to craft meals that tell a story and reflect our culture’s flavors and traditions. I can’t wait to welcome you to our table and share a taste of what makes Cali so unique.
Secret Sauce
- What is your guilty pleasure?
My guilty pleasure is discovering new burgers. I love them.
- What ingredient do you find overrated?
I think that some ingredients are simply used more than others. It all depends on how you look at it. Everything has a specific use, as none is better than another.
- If you could recommend one dish from your restaurant, what would it be?
I would definitely recommend the duck atollado rice dish, which tells the story of my region and what people ate in those days.
- Can you recommend any hidden gem restaurants or street food stalls that people must try?
Yes, I definitely recommend @cumbremasadre, a great place with lots of personality.
5. Where does the industry go in terms of dive bars or speakeasies? Can you share specific recommendations?
If bars and restaurants are not willing to move forward and innovate, they will be forced to remain behind, because today everything is changing and the public is looking for new things.
- Are there any pop-up concepts that people should not miss?
Yes, of course! For example, @florencioritualdesabores, a journey through flavors represented in delicious and delightful cocktails.
8. What local food staples or traditional dishes represent the city’s culinary heritage?
Cocoa, corn, borojo, Chinese potato, yacon, gooseberry… I could go on forever, but all of that is Valle del Cauca.
9. What are your favorite local food markets to explore in the city?
The Alameda gallery is the best, and if you go, order a tamal de ara, they’re the best.
