After training at the Basque Culinary Center, this young 26-year-old chef went back to Colombia with a clear aim: producing haute cuisine with local produce from his country. This is his way of paying tribute to the various Colombian eco-regions, whose identities are formed by their cultures, territories and products. The result of all this was Barcal, his restaurant in Medellin. With this purist gastronomic proposal using produce that is as unadulterated as possible, Warren not only won over the public but he was also chosen as stand-out Chef at the first Madrid Fusion-Bogotá congress in 2019.  

Now, after his restaurant closed, Miguel is working to establish stronger links with producers and with the potential of his region.