The west wind
Our story
A project born from the west wind and from the conviction that Medellín deserves chef-driven cooking with an identity of its own, in its events too.
The Zephyr philosophy
Where flavor
becomes art.
“We cook with respect for origin, curiosity about the future and the conviction that a great table can transform a moment.”
The essence of our cooking
The origin
A name that arrived
with the wind.
Zephyr, the west wind, was for the Greeks the gentlest of the winds: the one that undid the winter, announced the spring and ripened the fruit without tearing it from the branch. When we looked for a name for this project, no image seemed more fitting. Zephyr —Zéfiro, as people also write it in Spanish— is that way of cooking: a force that does not impose itself, that pushes gently and lets the ingredient reach the table at its peak.
The bet on Medellín was just as deliberate. In the city of eternal spring we found what this cooking needed: ingredients that are alive all year and a culture that understands the table as a celebration. Here the zephyr blows every day.
Today Zephyr is based in San Joaquín, in the Laureles neighborhood of Medellín, and from there it takes its cooking to corporate and private events. Every menu moves through Antioquian ingredients in a contemporary key: precise technique, memory of the territory and the conviction that a great table can transform a moment. Our team works with clients in English and in Spanish.
The creative team
Precision, intuition
and memory.
Our team brings together technique and sensitivity to reinterpret seasonal ingredients. Every menu is thought through to the last detail, from our kitchen to your event.
Let’s talk about your event
Request a quote
Tell us the date and the type of celebration: we take care of the food and send you a proposed menu and a quote within 24 business hours.