I was born and raised in Barranquilla, a city bathed by the Caribbean Sea and the Magdalena River on Colombia's northern coast. When I turned 18, I moved to Miami, Florida to pursue a college degree. While majoring in Sociology and International Relations, I met my gringo Steve Krevat, and never returned home.
In 1998, my small family and I moved to the Montana Rockies, distancing ourselves even further from the equator. To nourish and maintain my heritage and entity, I took to designing recipes and interior finishes that reminded me of my home country.
In the last thirty years, I have been a training and development director, a private chef specializing in sports nutrition, a designer of interior finishes and the owner of Claudia's Mesa. This mash-up of education, careers, and interests are the core of my business.
In my exuberant kitchen, two New American culinary movements come together: local food sourcing and fusion cuisine. Local food has always had global roots, and it is by no means impossible to recreate dishes from distant lands with homegrown ingredients.
I grew up in the kitchen of our colored gingerbread house where our family cook, Maria Escorcia or Mamaesco as I fondly called her, taught me my first lessons on alchemy and storytelling. When I was eight years old, I learned about the palenqueros through Mamaesco. Her ancestry from San Basilio de Palenque is considered the first village of free slaves in South America as well as the birthplace of African cultural wealth of Colombia
Mentored by this eggplant-colored skin alchemist, Mamaesco, influenced by the Mediterranean background of my many childhood friends and our family's Spanish and Italian heritage, I began concocting adventurous fusions and incorporating new elements as I journeyed from Miami to Montana.
My cookbook, Global Pulse, Stories and Recipes using Beans, Chickpeas, and Lentils, is currently in the hands of a prominent literary agency in New York City. As we wait for a publishing company to take over our proposal, I continue designing and testing the 128 recipes. Throughout the pages, you will meet the colorful farmers of Liz Carlile's LENTIL UNDERGROUND, my exciting and adventurous life in Montana, Red Ants Pant's founder and force, Sarah Calhoun, my culinary guide and alchemist, Mamaesco, and many more characters that have shaped my culinary expression.
My recipes are a reflection of my background using this staple of peasant kitchens and deliciously highlighting the many ways this ubiquitous "people's food" has facilitated cross-cultural exchange. From lentil-masa tamalitos and Caribbean falafels to Paella Montana and Mardi Gras Pulse Jambalaya, I draw inspiration from the bounty of organic pulse crops available in my Montana foodshed as well as my diverse culinary background.
In February 2017, Claudia's Mesa opened a by reservation only supper club and salon, SOMOS, ONE WORLD ONE TABLE, where cultures come together through food, art, literature, and cinema.