One of the world’s leading gastronomy gatherings, Gastromasa 2025, will host Mexican-born Michelin-starred chef Santiago Lastra on November 6–7 at Haliç Congress Center under the theme “Stories of 10 Years.” Known for blending research with creativity, Lastra reinterprets Mexican cuisine through a contemporary, sustainable, and global lens. With his iconic London restaurant KOL, he has opened a new chapter in gastronomy, earning a Michelin star in 2022 and a place on The World’s 50 Best Restaurants list. Now, he will take the stage at Gastromasa to share his inspiring journey.
Who is Santiago Lastra?
For Mexican-born Chef Santiago Lastra, cooking has always gone hand in hand with research. The science, technology and history are as much a part of what’s on the plate as the ingredients, inspiration and technique. That might sound detached, but it couldn’t be further from the truth. In KOL, his restaurant in London, he celebrates Mexican culture’s vibrancy and rich heritage through a nostalgic yet subjective contemporary lens.
Additionally, he uses produce meticulously sourced from Britain, and all of these aspects, married with Santiago’s unbridled curiosity and dedication, blend to perfect Michelin-starred effect. Born in Mexico City, Santiago was raised just south of there in Cuernavaca, known locally as “The City of Eternal Spring.” The young Santiago wanted to be a mathematician rather than a chef, competing in Maths Olympic events more attracted to research and problem-solving. This sense of curiosity inspired Santiago’s first attempt at cooking. Noticing a recipe for Crab Dip on the back of a packet of Ritz Crackers, he purchased the ingredients and prepared it for his family. Then, aged 15, he started working part-time in a local Italian restaurant.
After graduating high school at 18, Santiago was offered an internship at 1 Michelin-starred Europa Restaurante in Pamplona and moved to Spain, where he worked for two years. He returned to Mexico to study at the Instituto Arte Culinario Coronado before leaving again for Spain. He worked for fifteen months at Mugaritz while completing a Master’s Degree in Culinary Innovation at the Basque Culinary Centre.
Chef Santiago Lastra’s passion for gastronomy has always been viewed through a global lens. His path through professional kitchens has led him from his home country to France, Spain, Turkey, Britain, Italy and Denmark, working for some of the greatest culinary innovators of the age. After many years of research and development, he opened KOL in London in 2020 with his contemporary, creative and sustainable interpretations, showcasing the diversity of Mexican cuisine and food culture. KOL was awarded its first Michelin star in 2022 and holds the No.49 position in The World’s 50 Best Restaurants.
Gastronomi dünyasının en önemli buluşmalarından biri olan Gastromasa 2025, “Stories of 10 Years” temasıyla 6–7 Kasım’da Haliç Kongre Merkezi’nde Meksika doğumlu Michelin yıldızlı şef Santiago Lastra’yı ağırlıyor. Araştırma ve yaratıcılığı harmanlayan özgün yaklaşımıyla Meksika mutfağını çağdaş, sürdürülebilir ve küresel bir vizyonla yorumlayan Lastra, Londra’daki ikonik restoranı KOL ile gastronomide yeni bir sayfa açtı. 2022’de aldığı Michelin yıldızı ve The World’s 50 Best Restaurants listesinde elde ettiği başarısıyla öne çıkan şef, şimdi bu özel sahnede ilham verici yolculuğunu paylaşacak.
Take your seat among the world’s most renowned chefs and be part of this inspiring journey through the international gastronomy scene.
For Tickets: https://www.biletix.com/etkinlik-grup/488889288/TURKIYE/tr/x-gastromasa-istanbul
🗓 November 6-7, 2025
⏰ 09.00 – 19.00
📍 Haliç Congress Center, Istanbul