Santiago Lastra, The Founder of KOL - An Esteemed Mexican Restaurant

Established in 2020, the restaurant was included in the World’s 50 Best Restaurants list and has received a Michelin star along with three AA rosettes.

Santiago Lastra

Lastra commemorates the vitality and rich tradition of Mexican culture via a nostalgic perspective, utilizing food acquired from Britain to craft a distinctive and eclectic menu.

What is the origin of your passion for food?

From my earliest recollections, I have consistently possessed a profound interest in flavors and gastronomy. It was not until I reached the age of 15 that I prepared a recipe off the back of a Ritz cracker box, which ignited a profound curiosity within me, prompting me to cook every dish I could access.

In what ways does your passion for mathematics like the art of cooking?

Mathematics pertains to problem-solving; it is not solely focused on equations or numerical proficiency. It involves employing imagination to identify multiple pathways to a solution and discovering the most elegant methods, a form of reasoning that is essential in culinary arts. You must exhibit creativity and adaptability while simultaneously demonstrating exceptional refinement and a penchant for perfectionism. I believe my early mathematics education has contributed to my current achievements. Employing that mindset and the idea of comprehension—recognizing that there is never a singular approach to tasks—is analogous to cooking.

In what ways did the development course at the esteemed Nordic Food Lab at the University of Copenhagen serve as a source of inspiration for you?

I recognized that research is essential for generating innovative ideas. Typically, as a chef, one has limited time for activities outside of work, such as reading or researching, which can enhance expertise and generate more ideas. The notion we currently possess in KOL originated in the past; it involves utilizing local ingredients infused with skills from my homeland to evoke nostalgia through flavor while innovating simultaneously.

What aspects of the London culinary landscape do you appreciate?

London is the global metropolis, and what I appreciate most is the willingness of Londoners to explore new flavors. They also advocate for and celebrate cultures from across the globe. The amalgamation of exceptional ingredients from the UK and the vibrant, engaging, and welcoming patrons renders London the premier destination for dining and culinary endeavors globally at this moment.

Do you identify as a craftsman or a researcher?

Mastery of craft is fundamental: one must acquire specific skills and comprehend culinary techniques via consistent practice to cultivate an own style. Our endeavors at KOL transcend mere culinary offerings; they constitute a performance or experience that integrates craftsmanship, artistry, and research, all driven by a visionary inspiration. In creative cookery, you orchestrate flavors and transform visions into reality with the assistance of your team. KOL represents collaborative efforts encompassing various disciplines, including business, management, leadership, craftsmanship, design, branding, teamwork, coaching, research, performance, science, art, inspiration, planning, storytelling, engineering, and others, culminating in a rewarding experience.

What is KOL's interpretation of Mexican street food and specialties from the nation's indigenous communities?

Our primary emphasis is on memories and aspects we cherish about Mexico. Our approach to corn masa exemplifies our efforts to showcase various forms of indigenous cuisine and street food. Each dish on the menu embodies a narrative rooted in indigenous heritage, street food, or market cuisine; it reflects the texture or flavor of a fruit, the method by which indigenous foragers combine wild ingredients, or the nostalgic experience of enjoying ice cream on a Sunday drizzled with spicy syrup alongside family. The menu is inspired by nostalgia, encompassing cherished memories of travel and exploration, reflecting our affection for Mexico, harmoniously combined with exquisite and distinctive British ingredients.

What are your aspirations and ambitions for the future?

I aspire to advance the appreciation of Mexican culture and cuisine as a standard of excellence globally, fostering greater familiarity among individuals. I aim to ensure that we operate more ethically in all our endeavors and prioritize the well-being of our staff to the greatest extent possible. I perceive the obligation of embodying a new generation of chefs who guide their staff with respect, rendering employment in restaurants equitable and commendable. I aspire to continue exploring the intriguing realm of British ingredients and to share our discoveries with our guests. I am launching a new restaurant named Fonda later this year, with the aspiration of fostering a greater appreciation for our profound affection for Mexico among patrons.

Discover additional information about KOL at kolrestaurant.com