Today we’d like to introduce you to Alejandra Espinoza.
Hi Alejandra, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
MY BIO: Gifted with equal parts verve, vision, and an insatiable drive to create, Ecuadorian chef Alejandra Espinoza is the co-owner and creative force behind Somos, where she unapologetically brings the people, places, and palette of Ecuador to the global culinary stage. After years of study, travel, and life abroad, Alejandra returned to Ecuador in 2018 to launch Somos’ flagship, igniting a movement to elevate Ecuadorian cuisine worldwide. In 2024, she expanded her reach with a seasonal Miami outpost of Somos and opened COTOA, an Ecuadorian restaurant recognized by the Michelin Guide. Building on this momentum, she launched COTOITA, a fast-casual concept that reimagines Ecuadorian flavors in a fresh, accessible way.
A champion of responsible and regenerative food systems, Alejandra serves as a UN Tourism Special Ambassador of Gastronomy, promoting sustainable development and spotlighting Ecuador’s culinary heritage around the globe. She graduated from the Institut Paul Bocuse, earning diplomas in culinary arts and restaurant management, supported by her degree in hospitality management. When she’s not in the kitchen, Alejandra—an adventure-seeker, avid trail runner, and mountaineer—can be found exploring Ecuador’s high sierras with her husband and business partner, Signo Uddenberg, and their two young children.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
he road has never been completely smooth—every project I’ve taken on has come with its own set of challenges. But I’ve always believed that what matters most is simply starting and staying determined, even when the path feels uncertain.
When I opened in Miami, everything was a challenge. From finding the right location to building a team, sourcing ingredients, and introducing a new audience to Ecuadorian cuisine, every step required persistence. We had to work hard to educate guests about our food, manage costs, and navigate cash flow while growing a brand in a completely new market. Those moments tested me, but they also shaped me. Each challenge has pushed me to become more resilient, more creative, and more committed to sharing the flavors and stories of Ecuador with the world.
Thanks – so what else should our readers know about SOMOS HOSPITALITY GROUP?
Somos Hospitality Group was founded in 2017 with the mission of developing culinary concepts that promote Ecuadorian cuisine globally. We began with our first restaurant, Somos, in Quito, later expanded with La Guaguacería (now operating as a dark kitchen), and in 2024 launched two Miami concepts: COTOA, a fine-dining Ecuadorian restaurant, and COTOITA, its fast-casual counterpart designed to bring our flavors to a wider audience.
What sets us apart is our commitment to showcasing Ecuador’s identity—its regions, products, and culinary heritage—through concepts that are both creative and scalable. We develop two parallel lines of business: elevated fine dining that reinterprets traditional Ecuadorian dishes using global techniques, and fast-casual formats that make our cuisine accessible while maintaining high ingredient standards and responsible sourcing.
Our vision has always been ambitious: to take Ecuadorian cuisine beyond our borders and place it on the global culinary map by opening restaurants in key international cities. We are proud to be recognized as ambassadors of Ecuadorian gastronomy, and our goal is for every guest to fall in love with Ecuador through our food.At Somos Hospitality Group, everything begins with quality, culture, and storytelling—and with the belief that Ecuador deserves a seat at the global table.
What do you like and dislike about the city?
What I love most about Miami is its diversity—it’s a city full of cultures, flavors, and perspectives, which makes it an inspiring place for anyone in the culinary world. I also appreciate the incredible access to ingredients; being so close to the Caribbean means we get some of the best seafood, and many of the vegetables and products available here remind me of what we use in Ecuador. And I have to say, the winter climate in Miami is one of my favorite things—warm, bright, and energizing.
What I like least would probably be the traffic and the mosquitos. But honestly, the good far outweighs the bad. Miami has given me so much, both personally and professionally, and it continues to be a city where my work can truly grow.
Contact Info:
- Website: https://www.cotoa.rest
- Instagram: @cotoa.rest
- Facebook: @cotoa.rest
- LinkedIn: Somos Hospitality Group
Image Credits
Alejandro Von Lippke
