QOLLE
/ˈkoʎe/ (Quechua)
(noun) 1. Andean tree of great height, native to Peru, known for its resistance and adaptation. Its orange flowers are used as dye and for medicinal purposes. The tree helps control soil erosion, promoting reforestation.
TIMELINE
2010
Pía León begins her career in the kitchen of Central and quickly rises to the position of head chef, a role she maintains for 10 years.
2013
Create the Mater Research Center alongside Malena Martínez and Virgilio Martínez.
2018
He inaugurates his personal project, Kjolle, a space where he consolidates his creative vision by interpreting Peru and its megadiversity.
Pía León is recognized as the Best Female Chef in Latin America by Latin America’s 50 Best Restaurants.
2021
Pía León is recognized as the Best Chef in the World by The World’s 50 Best Restaurants.
2023
Kjolle is recognized as Number 28 according to The World’s 50 Best Restaurants.
Kjolle is recognized as No. 7 according to Latin America's 50 Best Restaurants.
2024
Kjolle is recognized as No. 16 according to The World’s 50 Best Restaurants.
Kjolle is recognized as No. 4 according to Latin America's 50 Best Restaurants.
RESEARCH
With an interdisciplinary team, they investigate and document knowledge, communities, and environments that build Peruvian identity. Mater's work nourishes projects such as Kjolle and Central in Lima, MIL in Cusco, and MAZ in Tokyo.
