GUSTU is a social company lead by the MPB Foundation in association with Bolivian food people and entrepreneurs.

GUSTU is an elegant fine dining restaurant, a bakery and eventually also a bistro headed by the  chefs Kamilla Seidler and Michelangelo Cestari, chosen for this special mission, in collaboration with a team of Bolivian chefs trained in the Meyer Group including NOMA and in a number of other Danish top restaurants.

The GUSTU fine dining restaurant is expected to open its doors in early 2013.

Each year at GUSTU, app. 30 low income young Bolivians are been trained, theoretically and in practice, to become cooks, waiters and bakers with an entrepreneurial mentality. This education is an integral part of restaurant operations and the wish to form future culinary change agents vital for the growth of food related business in Bolivia is a key reason for opening GUSTU.

It is the mission of GUSTU to explore the diversity of Bolivian products and rediscover the values ​​of the indigenous food cultures from Amazon, the Altiplano (High Plateau) and Valleys in order to develop new culinary expressions that will become an asset to the food movement in Bolivia.

A majority of the profits that may be made from GUSTU – the rest will remunerate external investments – as well as donations from the founders and Bolivian sponsors, will be invested in education for young Bolivians and the Bolivian food movement, thus creating a model of long-term sustainability.

GUSTU restaurant
Bistro GUSTU
GUSTU Bakery

Michelangelo Cestari (born in Venezuela and with Italian citizenship) is head of ’sweets and bread’ at Michelin star restaurant Relæ and has previously worked as a chef at Geranium and Mielcke & Hurtigkarl.Before entering the Copenhagen restaurant scene, he worked at Au Crocodile in Strasbourg, Le Manoir aux Quat’Saisons in Oxford and Mugaritz in San Sebastián. All two-starred Michelin restaurants.

Kamilla Seider is assistant head chef at Restaurant Geist, where she also worked as sous-chef and dessert chef. Before that, she was a chef at Meyer Kantiner and dessert chef at Søllerød kro.

Prior to that, she worked at the meat and fish section at Restaurant Paustian and – like Michelangelo – at Le Manoir aux Quat’Saisons and Mugaritz.

Christian Gómez Flores Senior Sous-chef. The last three years has been head chef at one of the most iconic and classic restaurants of Madrid, ARCE restaurant. He has held positions of head starting in the node and SUMMA restaurant in Madrid, as well as second chef at the restaurant El Sitio Madrid.

He has work experience in El Celler de Can Roca 3 Michelin stars and the 2nd best restaurant in the world of the San Pellegrino guide, Restaurant Arzak (3 Michelin stars), and Arguiñano Restaurant, of Chef Karlos Arguiñano.

Coral Ayoroa Sous-chef. She has practiced at Restaurant Noma in Denmark, in Meyer’s Bakeries, at Restaurant Radio in Meyer’s Dely in Kokken Meyers. Wokerd as Chef at La Comedie Restaurant and “La Abuelita” in La Paz.

She was also director and instructor at the Culinary School of Los Andes University. Worked Comprehensive Training Center for Women (CEFIM) and Bolivian Forum on Environment and Development FOBOMADE. Was manager at Industrias Copacabana. She participated in main culinary events in Bolivia like Gourmevalle and Novo Boliviano.

Mauricio López Sous-chef. Practiced in five-star hotels like the Los Tajibos Hotel and Hotel Laguna Volcán, both in Santa Cruz. Also worked at different restaurants in La Paz and Santa Cruz.

Made stages in Denmark in different restaurants including Meyer’s Bakeries, Meyer’s Dely, at Relæ a Michelin star restaurant, as well as NOMA, elected for third year the Best restaurant in the world.

Vanessa Barrón Sous-chef. As part of the Melting Pot team made stages at two restaurants between the top 50 in the world. NOMA in Denmark and Astrid & Gaston in Peru. Also made stages at Pachacútec Foundation, as well as in Catering Meyer, Fisk Bar, Meyers Deli.

Previously she was Chef at “Papa Jack Casual Restaurant”, which helped organize and launch. She was banquet and events executive at the Golf Club of La Paz and the Radisson Hotel.


Calacoto calle 10 Nro. 300
Between Av. Costanera and Av. Sauces
La Paz, Bolivia
Telf. +591 2 211-7491