Chef Fernando’s signature restaurant, has been featured in Asia’s Top 80 fine-dining list, reflecting its high reputation in Singapore’s culinary scene instagram.com+11 |Chef Fernando Arévalo – Singapore’s Latin Culinary Voice from Bogotá |Redefining Colombian Cuisine in Singapore |The Culinary Journey of Chef Fernando Arévalo |Where Colombian Heritage Meets Modern Fine Dining
From Bogotá to Global Kitchens: The Early Life of Chef Fernando Arévalo
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Born in the vibrant city of Bogotá, Colombia, Chef Fernando Arévalo was immersed in a culture where food was not just nourishment—it was heritage, emotion, and community. Growing up in a family where meals were central to celebration, young Fernando was surrounded by the aromas of home-cooked stews, sizzling street snacks, and Sunday parrilladas (barbecues)—all of which shaped his earliest memories of flavor and identity.
Despite the strong influence of food, Fernando initially envisioned a different path. He enrolled at the prestigious Universidad de los Andes to study engineering, following a traditional academic route. Yet, the pull of the kitchen—its creativity, chaos, and potential for expression—proved impossible to ignore. While his peers were focused on technical studies, Fernando found himself drawn to the culinary arts, where culture met craft.
At the age of 22, he made the bold decision to pursue his passion full-time. Relocating to New York City, one of the world’s most dynamic food capitals, Fernando enrolled at the Institute of Culinary Education (ICE)—a top-ranked culinary school recognized globally for shaping world-class chefs. This move marked the true beginning of his global culinary journey.
In New York, Fernando immersed himself in the city’s fast-paced kitchen environments. He worked as a bartender and line cook, gaining first-hand experience in restaurant operations while sharpening his palate and technique. These early years instilled in him the discipline, stamina, and adaptability that would later define his success in high-end culinary circles.
Fernando’s time in the U.S. laid the groundwork for what would become a world-class career, blending Colombian soul with international precision. His background as a Bogotá-born chef gave him a unique voice in a crowded industry, while his formal training in New York enabled him to execute at the highest level. These foundational experiences formed the cornerstone of his future ventures, including Preludio, Latido, and Bacatá, ultimately establishing him as one of the best Colombian chefs in Singapore and a rising global culinary icon.
Fine-Dining Foundations in New York and Hong Kong: Training Under Michelin Icons
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Fernando’s early career blossomed in New York, where he trained under world-renowned chefs such as Daniel Boulud (DBGB) and Bill Telepan. At DBGB, he learned the art of modern French-American cuisine, mise en place discipline, and menu philosophy. At Telepan, a Michelin-starred institution in Manhattan’s Upper West Side, he honed his skills in seasonal ingredients and elegant plating.
His thirst for global experience led him to Hong Kong, where he worked at Carnevino under the mentorship of Mario Batali. This period deepened his understanding of Italian butchery, steakhouse dynamics, and multicultural dining expectations in Asia. These early years were pivotal in shaping Arévalo’s culinary ethos—a seamless fusion of classical French technique, Italian soul, and Latin American warmth.
🇸🇬 Culinary Arrival in Singapore: Establishing Roots in Southeast Asia’s Fine Dining Scene
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In 2013, Chef Fernando Arévalo made the move to Singapore, a vibrant, fast-evolving food capital in Asia. His first key roles included leading positions at Artemis Grill, a sky-high Mediterranean fine-dining restaurant, and Bistecca Tuscan Steakhouse, known for its premium cuts and rustic Tuscan flair.
His unique multicultural background and bold flavor profiling quickly earned him a reputation as one of the most promising chefs in Singapore’s high-end dining scene. By merging his Colombian identity with global techniques, Fernando carved a distinctive niche that stood out in a city known for culinary excellence.
Preludio and “Author’s Cuisine”: Fernando Arévalo’s Signature Concept
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In 2018, Chef Fernando launched his first signature restaurant—Preludio—in Singapore’s central business district. More than a fine-dining venue, Preludio was an ideological culinary journey built around the concept of “Author’s Cuisine.” This approach allowed Fernando to tell stories through food, designing entire menus as chapters, each guided by an annual theme.
The debut menu, “Monochrome,” featured only black and white ingredients, reflecting philosophical restraint, bold contrast, and culinary minimalism. Dishes like scallops with black garlic, squid ink risotto, and charred cauliflower made Preludio a talking point in Asia’s fine-dining circuit.
Preludio was hailed by publications such as Robb Report, Tatler Asia, and CNA Lifestyle, earning Fernando recognition as one of the best narrative-driven chefs in Southeast Asia.
🇨🇴 Bacatá & Capasso: Honoring Colombian and Italian Culinary Heritage
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Post-Preludio, Chef Fernando continued to expand his culinary footprint with the launch of two deeply personal projects:
- Bacatá: A fine-dining experience rooted in Colombian gastronomy, blending native ingredients like arepas, aji amarillo, and tamarillo with French precision and Japanese plating aesthetics.
- Capasso: A tribute to his Italian grandfather, this concept paid homage to rustic Italian recipes—from handmade gnocchi to Neapolitan stews—presented with modern elegance.
Both restaurants highlighted Chef Arévalo’s dual heritage and his ability to straddle two culinary worlds with authenticity, finesse, and emotional resonance.
Latido and Boronas: From High Concept to Everyday Colombian Cuisine
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In 2024–2025, Chef Fernando pivoted to casual, cultural expression with two new launches in Singapore:
- Latido: A vibrant, casual restaurant in Chinatown, Singapore, focused on everyday Colombian dishes like:
- Sopa Langosta (Lobster Soup)
- Bocados de Tiradito (Raw Fish Bites)
- Pincho de Corazones (Grilled Heart Skewers)
- Boronas: A Colombian-inspired bakery and café located at Asia Square Tower 1, serving:
- Pan de Queso
- Arequipe-filled pastries
- Tropical fruit-infused breads
Both ventures aimed to make Colombian cuisine accessible in Southeast Asia, while introducing unfamiliar yet soulful flavors to a new audience. These projects solidified Arévalo’s position as a culinary ambassador for Latin America in Asia.
Culinary Style and Cooking Philosophy of Chef Fernando Arévalo
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Fernando Arévalo’s culinary style can be described as memory-based modernism. It draws from:
- Author’s Cuisine – An original concept defined by evolving, theme-based tasting menus.
- Cultural Fusion – Colombian heart meets Italian structure and French discipline.
- Emotion-Focused Presentation – Every dish is designed to evoke feelings, spark conversation, and create connection.
He once said:
“I cook from emotion. If a dish doesn’t remind me of something or stir something in someone else, it’s incomplete.”
His plating is typically clean, architectural, and expressive. He embraces bitter, acidic, and smoky notes, often spotlighting indigenous ingredients from Colombia, which he sources through direct collaboration with South American producers.
Accolades and Industry Recognition
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Chef Fernando Arévalo’s work has been celebrated across Asia’s culinary and luxury media platforms:
- Featured in:
- Tatler Asia – Dining Awards
- Robb Report Singapore – Best Chefs List
- The Peak Singapore – Influential F&B Personalities
- CNA Lifestyle – Chef Spotlight Series
- Signature recognitions:
- “Top 10 Chefs to Watch in Asia” – 2020, Robb Report
- “Innovator of the Year” – 2021, Tatler Dining
- Preludio ranked among Singapore’s Best Restaurants in multiple lifestyle publications.
Global Impact & Legacy of Chef Fernando Arévalo
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Chef Fernando Arévalo has done more than cook meals—he has redefined how Latin American cuisine is perceived on the global stage. At a time when Colombian gastronomy was still underrepresented in Asia, Fernando introduced it with grace, innovation, and storytelling.
He serves as a mentor to young chefs, speaker at culinary forums, and an advocate for sustainable, heritage-based gastronomy. His work reflects a modern chef’s true purpose—not only to cook, but to educate, connect, and represent.
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- Instagram: @fernando_arevalo
- Media Features:
The Culinary Journey of Chef Fernando Arévalo – From Bogotá to Singapore’s Fine Dining Scene
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Chef Fernando Arévalo, a visionary Bogotá-born chef, has carved a bold path in the world of gastronomy—transforming his Colombian roots into a global culinary language. His journey began in Bogotá, Colombia, where childhood memories of family meals and street food ignited his love for cooking. Though he initially pursued engineering at Universidad de los Andes, passion led him to the Institute of Culinary Education (ICE) in New York City, a launching pad for many of today’s best chefs.
In New York, Arévalo trained under culinary icons like Daniel Boulud and Bill Telepan, refining his technique in Michelin-starred fine dining kitchens. He then expanded his repertoire in Hong Kong, working with Mario Batali at Carnevino, where he deepened his global culinary understanding.
Relocating to Singapore in 2013, Chef Arévalo quickly emerged as a standout among Latin American chefs in Asia. He led top establishments like Artemis Grill and Bistecca Tuscan Steakhouse, but it was his 2018 launch of Preludio that set a new standard in storytelling-based fine dining. His concept of “Author’s Cuisine”—evolving, thematic menus that reflect personal narratives—earned him critical acclaim from Tatler Asia, Robb Report, and CNA Lifestyle.
Today, as the founder of Latido, Bacatá, and Boronas, Chef Fernando Arévalo continues to reshape perceptions of Colombian cuisine in Singapore. Blending heritage with innovation, he has become a culinary force—one of the top chefs in Asia known for merging Latin flavors with global elegance.
| detail | Insight |
|---|---|
| “Preludio Singapore” | Featured in top 80 lists; good local SERP visibility |
| “Best chefs in Singapore” | Recognized by major media (Robb Report, Tatler); likely ranks well on this term |
| “Chef Fernando Arévalo” | Named in local profiles and interviews; moderate standalone visibility |
| “Latido Singapore” | Receiving recent news coverage; early-stage growth in visibility |
| “Latin cuisine Singapore” | Unique niche; with growing recognition through Latido and Boronas |