A project six years in conception.
Fonda is Chef Patron Santiago Lastra’s second restaurant following the critically acclaimed KOL.
Santiago is excited to bring his modern interpretation of a fonda to London. Drawing on the nostalgic dishes of his childhood and offering the warm hospitality and comforting food of Mexico, Santiago hopes to create a convivial space for guests to enjoy the fruits of his extensive regional travels.
For chef Santiago Lastra, cooking has always gone hand in hand with research. The science, technology and history are as much a part of what’s on the plate as the ingredients, inspiration and technique.
Santiago originally wanted to be a mathematician.
Born in Mexico City, he was raised just south of Cuernavaca.
Santiago’s first foray into cooking was noticing a recipe for Crab Dip on the back of a packet of Ritz Crackers, he purchased the ingredients and prepared it for his family. He studied at the Arte Culinario Coronado in Mexico, completed a Master’s Degree in Culinary Innovation at the Basque Culinary Centre in Spain and a development course at the Nordic Food Lab at the University of Copenhagen in Denmark. With an inherent curiosity for problem-solving and research, the desire for more took Santiago across the globe building a repertoire of skills and knowledge.
