A native of Bogota, Colombia, Echeverri moved to Miami after high school to pursue a career in music. He started working in restaurants to supplement his music aspirations and was quickly drawn to the culinary world. After receiving his Associate degree in the Culinary Arts from Le Cordon Bleu in Miami, Echeverri worked for Chef Julian Baker at Bice at the Cardozo Hotel, and together they open Bice at the Victor Hotel where he truly developed proper foundations and respect for the culinary craft. Shortly after Echeverri was appointed as CDC for the Pelican Café. In 2011, Chef Baker recruited Echeverri to take the helm as Chef de Cuisine of a new restaurant, Toscana Divino; to develop a truly authentic Tuscan concept he spends time in Florence, Tuscany working with Chef Marco Stabile in his Michelin-starred Restaurant Ora d’ Aria. In 2013, Echeverri, seeking to continually elevate his skills, embraced an opportunity to work for Chef José Andrés, quickly rising to Sous Chef and then Senior Sous Chef shortly thereafter. In 2016, Chef Andrés announced his upcoming restaurant, The Bazaar Mar, and brought on Echeverri as Chef de Cuisine.

Echeverri then moved to Thomas Keller’s The Surf Club Restaurant, attracted to the concept and to the prospect of working for a restaurant with such high standards, attention to detail, and quality ingredients. He was honored to have the opportunity to learn from Chef Keller and excited to adopt his core values into his career and personal life. As Chef de Cuisine, Manuel Echeverri oversaw all culinary operations in The Surf Club Restaurant’s kitchen, providing inspiration and leadership to the brigade working under his direction. In 2022, Echeverri has now rejoined Chef José Andrés, initially as Director of Research and Development for the Bazaar brand and soon after assuming the role of Concept Chef | Partner for the brand overseeing all culinary operations globally.