Genaro Celia
Colombian, Cordon Bleu-trained chef co-running Insurgente, a Latin American street-food stall in Madrid's Mercado de Chamberí, with chef Agustín Mikielievich.
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Genaro Celia, from Barranquilla, Colombia, and trained at Le Cordon Bleu, co-leads Insurgente in Madrid's Mercado de Chamberí with Argentine chef Agustín Mikielievich. The two met while working together at the now-closed Fayer, then opened Insurgente, their first restaurant as owners, in April 2024. It's counter-service street food with one foot in Latin America and one in Asia.
Biography
Early years
Genaro Celia is from Barranquilla, Colombia, has Italian, Japanese and Lebanese heritage, and trained at Le Cordon Bleu.
Career
He met Argentine chef Agustín Mikielievich while both were working at the now-closed Fayer. In April 2024, the two of them opened Insurgente, their first restaurant as owners, at stall number 6 of Madrid's Mercado de Chamberí.
Philosophy
Insurgente serves contemporary, counter-service street food with one foot in Latin America and one in Asia, with dishes such as slow-cooked beef brisket bao and tuna tartare with miso mayonnaise. The menu also runs to sweetbreads with creamed plantain and udon noodles with a grilled squid sauce, guanciale and San Simón cheese air, the pair's mestizaje of Latin American and Asian technique.
Restaurants
Genaro Celia in our guides
Editorial guides featuring Genaro Celia’s restaurants.
Frequently asked
Who is the chef at Insurgente?
Genaro Celia is a chef at Insurgente, a Latin American stall inside Madrid's Mercado de Chamberí.
Where is Genaro Celia from?
He's from Barranquilla, Colombia, and trained at Le Cordon Bleu in Madrid, like his Insurgente partner Agustín Mikielievich.
Who does Genaro Celia run Insurgente with?
Argentine chef Agustín Mikielievich, also a Le Cordon Bleu graduate; the two met working together at the now-closed Fayer.
When did Insurgente open?
In April 2024, as Genaro Celia and Agustín Mikielievich's first restaurant as owners.
What does Insurgente serve?
Counter-service Latin American street food with Asian technique, including a slow-cooked beef brisket bao, tuna tartare with miso mayonnaise, and udon noodles with a grilled squid sauce.