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Elcielo × Barro

A Tasting Journey | Colombia + Spain Edition

Dates: Thursday, October 8 and Friday, October 9, 2026

Seatings:
5:00 PM: First seating
9:00 PM: Second seating

Location: Elcielo New York · 4th Floor, Virgin Hotels · 1227 Broadway, New York, NY 10001

Cost: $190 per person


Wine pairing available separately: 4 glasses

Limited to 25 guests per seating

RESERVE YOUR SEAT

Guest Chef

Chef Carlos Casillas of Barro, Ávila, Spain

Carlos Casillas

Chef-owner, Barro · Ávila, Spain

  • MICHELIN Star at 24, seven months after opening Barro
  • MICHELIN Young Chef 2025
  • A cuisine built on local ingredients and root cooking

For two evenings, Elcielo New York welcomes Barro, the MICHELIN-starred restaurant in Ávila, Spain, led by chef Carlos Casillas, for a collaborative journey-style tasting menu that unfolds course by course.

At 24, Casillas became the youngest chef in Spain to earn a MICHELIN Star for his own restaurant, only seven months after opening Barro. A year later he was named MICHELIN Young Chef 2025, recognition for a cuisine built on local ingredients and root cooking.

Led by Chef Juan Manuel Barrientos and the Elcielo culinary team alongside Chef Carlos Casillas, the menu brings modern Colombian cuisine into conversation with the produce and traditions of Ávila. The collaboration continues a dialogue that began in Medellín in 2025, when both chefs shared a four-hands dinner at Elcielo.

Each seating is limited to 25 guests. A four-glass wine pairing, selected to accompany the menu, is available separately.

Colombia and Spain, served at one table.

October 8 and 9

Seatings at 5:00 PM and 9:00 PM, limited to 25 guests each. $190 per person, with a four-glass wine pairing available separately.

Reserve your seat
Elcielo Restaurant logo for collaborative fine dining event
Logo Barro

Our Team

Portrait of Juan Manuel Barrientos, Executive Chef and Owner of Elcielo

Juan Manuel Barrientos

Executive Chef

Portrait of Sebastian Moreno Henao, Executive Sous Chef and Corporate Chef USA at Elcielo Hospitality Group

Sebastian Moreno Henao

Executive Sous Chef

Portrait of Juan David Aristizábal Daza, Chef de Cuisine at Elcielo New York

Juan David Aristizabal

Chef de Cuisine

Portrait of Dustin Noga, Sommelier at Elcielo New York

Dustin noga

Sommelier

Portrait of Angel Guillen, Sommelier and Dining Room Manager at Elcielo New York

Angel Guillen

Dining Room Manager

Portrait of Andrea Pardo, General Manager of Elcielo New York

Andrea Pardo

General Manager

Location

Elcielo New York

1227 Broadway, New York, NY 10001

Located on the 4th floor inside Virgin Hotels New York City, NoMad.

nyc@elcielogroup.com

+1 646 878 3525

Hours

Tuesday to Sunday
5:00 p.m. to 11:30 p.m.

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Contact

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Portrait of Juan Manuel Barrientos, Executive Chef and Owner of Elcielo

Juan Manuel Barrientos
Executive Chef & Owner

Global Creative and Culinary Direction

Colombian chef, entrepreneur, and founder of Elcielo Hospitality Group. Juanma has brought Colombian gastronomy to international stages through innovation, technique, and sensory-driven experiences. Trained by renowned chefs such as Juan Mari Arzak and Iwao Komiyama, his culinary approach is rooted in research, creativity, and deep respect for ingredients.

He leads Elcielo’s global culinary vision and the development of concepts now present in Medellín, Bogotá, Miami, Washington D.C., and New York. His work has been recognized by the MICHELIN Guide, which has awarded stars to Elcielo Miami and Elcielo Washington D.C., and a MICHELIN Key to Elcielo Hotel Medellín.

He oversees the group’s strategic expansion, sensory innovation, and social impact initiatives through Elcielo Foundation.

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Portrait of Sebastian Moreno Henao, Executive Sous Chef and Corporate Chef USA at Elcielo Hospitality Group

Sebastian Moreno Henao
Executive Sous Chef & Corporate Chef USA, Elcielo Hospitality Group


Culinary coordination and standards.

Sebastián Moreno Henao is a Colombian chef with more than fifteen years of experience in haute cuisine and the hospitality industry, and one of the foundational figures of Elcielo Hospitality Group, where he has worked since 2012 and has been part of the United States operations since 2015, serving as Corporate Chef USA since 2022. Currently Executive Sous Chef and Corporate Chef USA, he has overseen the culinary direction of Elcielo’s Michelin-starred restaurants in Miami and Washington, D.C., and is now leading the opening and development of Elcielo New York. Renowned for his commitment to elevating Colombian cuisine on the global stage through sensory-driven fine dining, Sebastián has been instrumental in shaping the group’s tasting menus, R&D programs, and culinary innovation, contributing brand’s development. Since 2020, he has supported the leadership of the first Colombian restaurant in history to earn a Michelin Star—Elcielo Washington D.C.—recognized consecutively from 2021 through 2025. His expertise spans recipe and menu development, culinary leadership, GMP compliance, and guiding the standards and creative direction of the group’s restaurant kitchens across multiple cities. Sebastián’s international background includes stages at world-renowned institutions such as El Celler de Can Roca (3 Michelin Stars, Girona), Restaurant Bror (Copenhagen), Nordic Food Lab, and Noma (3 Michelin Stars, Copenhagen) and BIKO restaurant (Mexico City).

Portrait of Juan David Aristizábal Daza, Chef de Cuisine at Elcielo New York

Juan David Aristizábal Daza
Chef de Cuisine, Elcielo New York

Kitchen leadership

Juan David Aristizábal Daza is a Colombian chef with more than a decade of experience in haute cuisine, recognized for his ability to conceptualize, develop, and execute gastronomic projects from ideation to full operation.

A member of Elcielo Hospitality Group since 2019, he currently leads the kitchen at Elcielo New York as Chef de Cuisine, bringing to the city a contemporary interpretation of Colombian fine dining rooted in technique, creativity, and cultural depth. His career includes formative stages and leadership roles in acclaimed international restaurants such as El Celler de Can Roca in Girona (3 Michelin Stars), Clooney in Auckland (awarded 3 Hats by the Good Food Guide), Restaurante Ambar, and Bistronomy by Rausch, experiences that strengthened his precision, flavor development, and avant-garde culinary perspective.

Juan David holds a Master’s Degree in Advanced Culinary Techniques from the Basque Culinary Center in San Sebastián, a professional culinary degree from Gato Dumas in Bogotá, and additional training in restaurant and bar design from the Universidad Pontificia Bolivariana, as well as vacuum-cooking techniques from the Michelin-starred restaurant Etxanobe.

Portrait of Dustin Noga, Sommelier at Elcielo New York

Dustin Noga
Sommelier

Wine program

Dustin Noga is a hospitality professional and sommelier with extensive experience in luxury dining and wine stewardship, and a key part of the team at Elcielo New York. As Sommelier, he leads the restaurant’s wine program with a refined approach to selection, pairing, and service, curating experiences that elevate each dish and enhance the guest journey.

Currently, he oversees wine service, cellar management, and guest engagement, ensuring every recommendation reflects both technical expertise and an intuitive understanding of flavor and emotion. His work plays a vital role in shaping the sensory narrative of Elcielo New York, where wine becomes an essential element of storytelling at the table.

Recognized for his precision, warmth, and depth of knowledge, Dustin guides the dining room team in wine education and service rituals, creating a culture of excellence that aligns with Elcielo’s standards of luxury hospitality and personalized experience.

Portrait of Angel Guillen, Sommelier and Dining Room Manager at Elcielo New York

Angel Guillen
Sommelier & Dining Room Manager

Angel Guillen is a seasoned hospitality professional with an exceptional background in fine dining service, wine stewardship, and guest experience management. As Sommelier & Dining Room Manager at Elcielo, he leads the front-of-house team with warmth, precision, and an unwavering commitment to excellence.

With extensive experience in luxury hospitality, Angel brings a refined approach to wine selection, pairing philosophy, and service rituals. His leadership focuses on creating memorable, sensorial moments that elevate each guest’s journey—honoring Elcielo’s vision through hospitality rooted in elegance, knowledge, and genuine care.

Angel oversees daily dining room operations, staff training, and guest relations, ensuring that every service reflects the artistry, harmony, and attention to detail that define the Elcielo experience.

Portrait of Andrea Pardo, General Manager of Elcielo New York

Andrea Pardo
General Manager

Andrea Pardo is a hospitality executive with extensive experience in luxury dining operations and guest experience leadership, and serves as General Manager of Elcielo New York. She leads the restaurant’s vision and daily operations in one of the world’s most dynamic culinary markets, aligning service excellence with the soul and philosophy of the brand.

In her current role, she oversees team development, operational strategy, and guest relations, ensuring that every moment reflects Elcielo’s standards of refinement, precision, and warmth. Her leadership has been fundamental in shaping the restaurant’s culture, fostering an environment where excellence thrives through consistency, creativity, and genuine care.

Recognized for her strategic mindset and human-centered approach, Andrea guides performance, training, and service execution with clarity and grace. Through her leadership, Elcielo New York continues to strengthen its position as a destination defined by elegant hospitality and meaningful experiences.

Elcielo × Barro: A Tasting Journey

Two kitchens. One collaborative tasting menu.

October 8–9 at Elcielo New York.
5:00 PM & 9:00 PM · 25 guests per seating..

reserve your seat