Start a business, grow, and help others

The Environmental Engineering he studied at UCundinamarca led Giancarlo Cabrera Beltrán to discover his true gift, a passion for cooking, which motivated him to open three restaurants with exquisite food that are now recognized in the region.

A passion for and experience in preparing good food, family memories, and a desire to start a business have been key to making his dream a reality.

“My love for good food comes from home, but the practical experience began when my mother sent me to study at Solomillo Steak House in 2012, a restaurant with an academy specializing in meats, barbecues, and Argentinian dishes. Then, in 2014, the idea arose to sell barbecued meat and hamburgers in Anapoima, at my maternal grandmother's house, to help support the expenses of my studies at UCundinamarca,” the graduate explained.

Giancarlo explained that another activity that helped him while he was studying was selling gourmet sandwiches, and he fondly remembers how one of his professors considered him an example of economics.

“With my friends at university we designed the name and logo Bariloche Parrilla, there began an unforgettable experience that transformed into a company, and into a brand with recognition in 2017.”.

When asked how an environmental engineer ended up in the restaurant business, Giancarlo explained that during his training at UCundinamarca, he learned project formulation, basic economics, environmental economics, food handling, and basic sanitation, among other knowledge that undoubtedly helped him a lot in handling meats, because in Bariloche the products are of the best quality, he emphasizes.

Personal growth and self-improvement

Alongside the growth of his restaurant Bariloche, Giancarlo continued studying Peruvian gastronomy and sought techniques to implement and enhance his restaurant not only in Anapoima but also in Girardot, since 2019.

“The competition wasn’t easy; there are big brands in Girardot, and it was a test for me. Making a name for myself wasn’t easy, but fortunately, it has worked out very well,” said the environmental engineer.

In December 2020, he decided to open Aborigen Experiencia Salvaje, his third restaurant, offering a more traditional and deeply rooted Colombian experience. Exquisite cuisine remains his hallmark, and he reinvents himself daily to give his customers the best of what he is passionate about.

The pandemic didn't stop us

“I reinvented myself. It was a tough blow, but now our restaurants have a biosafety plan, with social distancing and disinfection, and we also offer delivery service. This situation led me to study digital marketing, because these kinds of events can't stop me.”

This UCundinamarca graduate decided to support others who, like him, are studying, so he has employed many students. However, due to the pandemic and the ongoing restrictions, he has stopped hiring students and now only has 25 full-time employees. “The students were working weekends, but now we have limited service on those days for safety reasons.”.

Giancarlo's goal is not finite; he wants to continue growing and hopes that his knowledge, his gift for gastronomy and business, will allow him to help many more people and make his restaurants known.

More news from the Girardot branch at the News Agency