Love from within: Talking to Valentina from Enamor
Vibrant flavors, modern twist: Colombian-born chef Valentina Bedoya is the face and heart of Enamor and the Latin Summer Garden, combining traditional Latin American cuisine with innovative approaches. After an exciting journey of endless learning, career changes and personal development, she now brings explosive flavors and unique experiences to Frankfurt. We met her at the beautiful Latin Summer Garden and talked to her about shaping a brand like Enamor, about the process of expressing herself through her dishes and her passion for Latin American soul food.
You are a career changer. How did you get into the hospitality industry and to the point you are today?
For me, it has always been important to help people. In Colombia you choose your career at 17 years old – I decided to become a lawyer in order to support others. At one point, while working as a lawyer, I worked in the Colombian Congress as well, assisting the senator I worked for in organizing diplomatic events. Back in school, I also occasionally made sandwiches and pasta to sell to classmates or friends of the family. Everyone loved it, so after seven years of working in human rights, I decided to turn my passion into my profession. Because cooking is also a way of making people happy! I went to Buenos Aires to train as a chef. Back in Colombia, I then worked in a restaurant for two years. My boss was a great inspiration for me. She taught me to be proud to be a chef, to be proud of the team, of gastronomy – and especially of our culinary roots along the Pacific Ocean. Later I opened my own little bistro in a museum serving international dishes – before I moved to Germany for love, 14 years ago.
How did the idea for Enamor come about and what is so special about it?
Enamor was born in Germany. When I came here, I started working as an executive chef at the American consulate in Frankfurt. It is one of the largest with about 700 employees. They were looking for excellent Latin American food and hired me. Over the years, I learned how to express myself through my dishes. For me, it is a way of communicating. It embodies my experiences, art and journeys. It is more than serving a dish. I started creating culinary events in my own experience room at home for up to 20 people. With COVID, I had to close my project, and at the same time, major changes happened in my personal and family life. But I was determined to succeed and make it happen – here in Germany. I started working like crazy and experienced a catharsis. This was the start of Enamor. “En“ means “on the inside“, “amor“ means “love“ – I interpret it as “love from within“. With unique, modern Latin American cuisine I turned my feelings into a brand. That also allows me to immerse myself in German culture. We offer corporate catering, private chef events, cooking classes, corporate events and a food truck. We also have our own event space — a beautiful wine cellar in the city center, available for private events.
„Over the years, I learned how to express myself through my dishes. For me, it is a way of communicating. It embodies my experiences, art and journeys.“
In the summer you host the Latin Summer Garden. Tell us about the concept.
Over time, people started noticing me and my work. I started doing a lot of collaborations and pop-ups. I found partners who believed in me, helped me and lifted me up. That is what I try to do today as well, especially with young Latin American talents. It is always great to learn from people who have walked the path. With “Genussakademie“ I found a very strong and reliable partner and we created Latin Summer Garden, where we combined their amazing location with my culinary work. “Genussakademie“ is a renowned, traditional concept in Frankfurt. I brought a breath of fresh air, color, craziness and new flavors. A perfect combination! We serve Latin American soul food, a mix of Peruvian, Colombian and Mexican dishes. It is not fast food; we take our time and put in the effort. We roast the chilis ourselves; we cook our meat for eight hours; we use only fresh fruit. 80 percent of our menu is vegetarian. Our dishes are very well received; we are mostly fully booked – but leave some spots to walk-ins, of course. It really is a place for everyone. In the beginning, it used to be quite popular among expats, especially from Latin America. Now a lot of young German people from Frankfurt come as well. I always try to stay up-to-date and serve state-of-the-art cuisine. I worked in Mexico to learn about tacos, did a course in Peru and went to a raw vegan cooking school in Argentina. I usually take one month a year over there to learn and evolve cookingwise.
What characterizes Latin American cuisine and how do you interpret it?
The special thing about Latin American food is the flavors. They are truly explosive! Fruity and fresh, but not heavy. It is a kind of grandma-style food that gives you a warm feeling. We combine it with new textures, professional techniques and a innovative kind of presentation. Food is our love language.
„Cooking is an art, a way of expressing yourself. You learn from yourself and others, it is an endless journey of learning, you are never finished.“
Your most important tool?
My passion and my commitment! They are reflected in my dishes.
Your craziest habit?
I have unexpected moments of pure joy and contagious laughter. I enjoy keeping my inner child alive. And I love spicy food.
As a career changer, why should anyone switch to the hospitality industry (three good reasons)?
In gastronomy you will find a job anywhere. There are a lot of open doors. Sharing a nice meal is a fundamental way people connect and a beautiful service to provide. As the host of an event, you are also part of a very important day in people’s lives. When you create a unique memory, your heart is full. Also, cooking is an art, a way of expressing yourself. You learn from yourself and others, it is an endless journey of learning, you are never finished. There is something very exciting about that.
What advice would you like to have received as a newcomer to the industry?
You definitely need discipline and self-control in order not to lose yourself. After making the decision, my advice would be: Stay humble. Always be open to learning, discipline yourself, train yourself and don’t bring anger to the kitchen. For female chefs my advice would be: Be self-confident! Stand your ground. You can be just as good as men, it’s not a question of gender. Don’t lose your motivation or confidence and be prepared to show your skills. You are special.
„Always be open to learning, discipline yourself, train yourself and don’t bring anger to the kitchen.“
Your goals for the future?
In 2025, Enamor is set to grow. We are currently turning it into a company, standardizing our products and establishing a range of frozen meals that we can sell to cafés and bars. I also work with an operational manager, Michelle, who helps me to become a businesswoman and keeps an eye on the profitability. We also want to focus on corporate events and show that Enamor is more than a beautiful concept. This year, we will also host the Latin Christmas Garden featuring Latin American Christmas specialties and traditions.
What is your motto?
You are your own limit! I am not a fan of saying “You can do anything!“, because obviously one cannot and it could be frustrating. You should invest in yourself as a human being and try your best; embrace the learning curve. Then you will achieve a lot of things.
„Frankfurt is a small city with a huge amount of possibilities.“
Frankfurt is considered an international city. Would you agree and why (not)?
I would agree that Frankfurt is a super international, welcoming and cosmopolitan city. It is a small city with a huge amount of possibilities. You don’t feel overwhelmed or lost. People from all around the world are coming here – I have a very diverse group of friends, Germans and expats. We coexist without even noticing our differences. As an expat, I also feel the responsibility to integrate myself, while being open to form the city in my own way.
How do you rate the diversity of Frankfurt’s culinary scene when it comes to different cuisines and internationality?
I like the concept of seasonal food here, as we don’t have that in Colombia (because we don’t have different seasons). Also the puristic line, the simplicity of the food and the idea of making basic ingredients very special is something I love in Frankfurt. But I think there is always room for improvement. There are a lot of excellent chefs here. It is our responsibility to use this potential and to create unique experiences. In the end, the supply depends on the demand.
„I am convinced that human beings with different backgrounds can learn a lot from each other. You bring the organization, I bring the dance moves! “
What makes Frankfurt a suitable city for expats?
There are a lot of meet-ups and a big community, you don’t feel alone. There is a lot of help for foreigners. You can be part of a number of events that are public and do not cost a lot of money. Also, it is a very secure city. Some might disagree, but in comparison with Colombia and the rest of the world it is quite safe to say that. However, the culture can be really harsh and to come here also means to face a hard time of adaption. But that is part of the process of migration. I am convinced that human beings with different backgrounds can learn a lot from each other. You bring the organization, I bring the dance moves!
Your three favorite (Latin American) places in Frankfurt (apart from yours)?
I really like La Cevi, Wir Komplizen, Blumen, and Pankratz (which is in Mainz). I also like the projects Peyman Far creates a lot.
