Three decades at the helm of a restaurant is no small feat in an industry where openings are constant and closures rarely surprise anyone. But Colombian chef Harry Sasson has managed to keep his eponymous Bogotá restaurant not only alive but thriving for more than 30 years.
Sasson spent part of his early-20s in Vancouver, where he was captivated by the Asian flavors he encountered in the city’s immigrant communities. When he returned to Bogotá at the age of 25, he began to combine newly learned eastern techniques and ingredients with dishes he knew from home. In 1995, a time when fine dining barely existed in Colombia, he opened the restaurant that is now called Harry Sasson.
