Gonzalo Colin

A story written with fire, flavor, and soul.

In a quiet corner of Mexico City, among the scents of dried chiles and family meals, Gonzalo Colin discovered a quiet flame a passion for food that carried more than flavor. At just 16, he arrived in New York City with a dream, forging his craft in the kitchens of Indigo Restaurant under Chef Scott Bryan.

From Frankie & Johnnie’s to Cantina Rooftop, and as Executive Chef at Robert Restaurant, he transformed kitchens into canvases fusing Latin soul with European finesse. He’s cooked for giants like Google and Apple, and for artists like Thalía and Diego Luna, each dish a story of heritage and heart.

Now, as Executive Chef at Tabú in Williamsburg, part of the Artesano Group, Gonzalo brings modern Mexican cuisine to life bold, rooted, and visionary.

Where others cook, Gonzalo creates. His food isn’t just served-it’s felt.