Born in Quito, Ecuador, Chef Paula Borja is a self-described artist who approaches every dish as a work of visual & interactive art. She built her career in Quito where she worked alongside celebrated chefs Juan Sebastián Pérez, Rodrigo Pacheco, and Alejandra Espinoza. Upon relocating to New York City, she cooked at Crown Shy (★), Saga (★★), and Maison Passerelle before serving as Chef de Cuisine at HAGS. Her cuisine is rooted in Ecuadorian tradition and driven by French technique, exploring the intersection of both with flavors from around the world.
