Claudia Sofia Von

Bali, Indonesia

Refettorio Lima

Instagram: @claudiasofiavon @refettoriolima

*Changemakers is a Cross Cultures series spotlighting inspiring women who are creating and doing in the F&B ecosystem; eading the way and helping better the world.

Born and raised in Lima, Peru– and currently based in Bali, Indonesia– Claudia Sofia Von left her jobs in Google and Facebook to pursue food. She started out as global events manager for the World’s 50 Best Restaurants in 2015, and today is a creative producer and storyteller, focused on PR, content creation and events management working with chefs, restaurants and media from different parts of the world.

She is currently working on the launch of Refettorio Lima, a partnership between hospitality consulting firm Intermediario/3Gatos founded by chef Diego Muñoz, Beneficencia de Lima, and Massimo Bottura and Lara Gilmore’s nonprofit organization, Food for Soul. It will live inside Casa
de Todos, a shelter for homeless people in the former bullring “Acho”, dating back to 1762– to give visibility to those who are often left at the margins of society and hit hard during the pandemic through food and also to empower them to build healthier food systems through reducing food waste and fostering community
resilience.

In this light, they have launched “One Dollar, One Hope” to raise US$1 million, which Claudia believes is totally doable if each person donates US $1 and spreads the word by posting a photo with a flower, tagging them at @refettoriolima and @foodforsoul_it, and nominating those that inspire them and give them hope.

Tell us about you. Where were you born, raised, and what you are making or doing at present?

I was born and raised in Lima. For reasons that had to do with the political and economical situation of the 90s, I grew up preparing to leave my country. Funny enough, while my wings were set free, my roots grew stronger. I’ve lived abroad for almost 20 years and still in everything I do, there is a close and active connection to Peru. Now I live in Bali, Indonesia, and still I’m working on a project based in Lima, with chefs and artists on the other side of the world. I’m not even from food, I actually come from arts and humanities, with a geeky focus on semiotics and I only learnt to cook when I was almost 30 years old. I guess I have always been obsessed with food, and even more, the people in food. Maybe it’s pure passion for a craft I don’t have.

How did you end up working at your present career? How long have you been doing this/ When did you start?

By inspiration, idealism, belief. I had watched that episode of Bourdain going to visit Arzak in the Basque country. It made me realize the power of food in terms of restoring the identity and self-esteem of a society. It made me reflect on Peru and the whole culinary revolution happening there. I had left the arts bubble years before, quite disappointed to be honest, and I though FOOD was an amazing cultural bond that could really impact and change the world – yes, I am that optimistic. I wanted to make part of it so I resigned to my job at Facebook and decided to jump straight in, not even knowing where to start. I was lucky and I got hired by The World’s 50 Best Restaurants as my first job, thanks to my background in project management and production. Food, I had to learn as fast. This was five years ago. It has been quite and adventure to be honest.

What was the biggest challenge you have faced?

My ignorance of the field. Which I would dress up as enthusiastic naiveté. I’m Peruvian of Chinese heritage, so I will give that food was in my blood, but without a career in the industry and with a post-techie and arty ego I could have drawn easily. I got great guidance though, and got pushed into embracing my learning process with a mature and humble attitude. I had to learn to be patient, tolerant, flexible, with the others and with myself. That was the biggest challenge actually.

How/ what did you do to get over it?

Opening up and learning to listen. Allowing myself to fail.
Once I opened my desire to change the world through food, without even knowing exactly how, I started running into unbelievable people that have shared their patience, knowledge, talent and hopes with me. It’s a common goal bond, I guess, but damn I’ve been lucky to find unbelievable masters and guides. I ought so much to that many people, both big names and backstagers. They’ve seen me fail and still allow me to try again. Plus, I’m an optimist that believes in good energy, and I keep an unreal circle of non-industry friends that keep my heart and mind down to earth.

What is the best advice you can give to anyone wanting to get into or excel in your field?

Be honest with your self. Then be honest with every one. It takes a huge passion to go around in this industry, and it is important to remember why are you here in the first place. It’s easy to get lost, all the bling bling, the fun dinners, the gorgeous food, the Instagrammable trips. The question is always: What’s in it for you? What is it this that drives you and fulfills you for real? I will not deny I get lost sometimes, but for me it was always about empowering the food stories that had the power to ignite change. If I move far from that intention all things stop working out, if I align to it, it’s almost like magic happens. Of course there is also patience and consistent work.

What is your favorite thing about your culture or living in your city?

One? I mean, I live in Bali. I love this place. The best is the quality of life, the hours I get to enjoy simple things like just driving across the rice fields or going to the beach, or staring at the sea. And I also love that this islands gathers a good gang of creative weirdos, which makes me feel completely at home. I feel free to create whatever, and it’s all as valid. Also, it dazzles me how contradictory Bali can be culturally and spiritually. It’s a never ending challenge that reminds me of home. Once you think you’ve understand something, you are set back to zero with something new, in every aspect of life.

How have you been spending your days during Covid-19?

Writing, thinking, nourishing, basically. I tried to jump on the salvation ride with a project and it sort of failed. Not the project per se but my expectations on what I thought of it. That was annoying, but we learn from failure more than from success. I had to sat still and rethink, which is not easy for me at all. We are lucky in Bali because is not as chaotic and in other places. So I took the time to meditate, read, do trips on the bike, listen to a lot of people, and write things I do not need to write. I tried a couple of events with the chefs and then we even had to slow down on that. I got to appreciate them even more through this process, it’s so hard for everyone and yet they all think of finding ways to help others. These last months have allowed me realize like in neon signs that there is so much more than practicalities in life that actually make us humans. That is part of the ethos of the project that I’m working on now.

Please tell us about Refettorio Lima.

Refettorio Lima is actually a partnership between Intermediario, the social enterprise led by Diego Muñoz, and Food for Soul, Massimo Bottura’s organization, to implement and operate the culinary and cultural program of the Refettorio at La Casa de Todos in Peru. This was initially a small action of building a shelter for homeless people inside the bull fight plaza in Lima as an emergency response to the Covid-19 crisis. Thanks to Beneficencia de Lima, now we are growing the project to make it permanent for the next 5-10 years at least, adding a deeper cultural and social angle to it. We just launched it and will be opening Mid-September in Palomino, quite an iconic neighborhood. At the moment we are collecting the last round of funds, so if anyone is keen to be part of it we have all the information in www.refettoriointermediario.com

I’m beyond grateful to be part of this project. I could not have imagined it was going to happen like this. It’s a challenge so beautiful that I go through the days with a lively smile. To be able to give and learn in this way is a privilege I did not even dreamed of five years ago. And to keep on working with Diego, the teams in Lima and in Italy, I’ve got no words.

More information on Instagram at @refettoriolima, and donations here: http://donate.foodforsoul.it/lima