íO Shyma Gomez didn't just open a restaurant—she created a movement. With a philosophy rooted in the belief that "veganism is the minimum respect that all animals deserve from us," Gomez has built íOm Cocina Plant-Based as more than just a dining destination.

The Build-Your-Own-Plate Experience 🍽️

What inspired you to start íOm Cocina, and how do you see it contributing to the local community?

I was inspired to start íOm Cocina Plant-Based from my own life journey. Growing up, I spent most of my time in nature, which eventually led me to study ecology and later food industry management. My father raised me pescatarian, and during my teenage years I transitioned to being fully plant-based. Later, while backpacking around the world, I struggled to find food options. Whenever I asked restaurants to modify a dish, for example, swapping meat for mushrooms or avocado, I was shocked that they would charge me more.

When it came time to start my first business, I knew it had to be one that helped mitigate the climate crisis and promoted respect for animals. For me, food needed to serve a higher purpose: compassion. íOm Cocina Plant-Based was born out of the desire to feed the world compassionately while making plant-based dining more accessible and fair.

Our community impact has been one of the most rewarding parts. We’ve created a space where people from all walks of life—politicians and working-class families alike—can sit side by side enjoying healthy food. We’ve helped break the barrier that conscious, plant-based eating is only for the upper class. Beyond our restaurant, we’ve organized social initiatives: raising funds for families displaced by war, feeding the Emberá community while they camped in Parque Nacional, supporting street dogs, and being food providers at Súmate al Bosque, Colombia’s biggest ecological festival.

Our business model reflects our values: we share 10% of profits with our team, decisions are made horizontally with every voice counting, and our staff includes people from the LGBTQ+ community, racial minorities, and single mothers. We also support local farmers, paying them up to 70% of the produce cost directly, ensuring fair trade. I believe our greatest contribution has been starting important conversations in a society where meat has been such a strong part of identity, and showing that food rooted in compassion can unite people.

What makes your approach to cuisine and business unique, and what should people know about what you offer?

Our kitchen is extremely hands-on and innovative, we make everything from scratch. Plant-based milks, yogurts, cheeses, mock meats, sauces, ice creams, cakes, even some of our own oil. We bring a very scientific approach to veganizing traditional recipes: from idea, to prototype, to testing, to collaboration with food engineers, and finally a perfected recipe. Some of our creations have taken over two years to develop, but the result is something we are deeply proud of: food that comes as close as possible to the animal-based version while staying 100% plant-based.

We also stand out because of the freedom we give our guests. At íOm Cocina, people can create their own dish, choosing bases, proteins, sauces, and toppings, so they listen to their bodies and decide what feels right for them. It’s more than just a meal; it’s an invitation to explore one’s own relationship with food.

What are your goals or exciting plans for íOm Cocina in the coming months?

We’re very excited about the next chapter. Our main goal is to launch our Dispensa line, which will make our products available for people to enjoy at home, everything from our cheeses and sauces to mock meats and yogurts.

At the same time, we’re developing a plant based burger brand that we’ve been working on for the past six months. The idea is to take everything we’ve learned in our kitchen—the flavor science, the compassion, the inclusivity and scale it into products that can reach more people.

For us, it’s about bringing plant-based food beyond the restaurant walls and making it more accessible in everyday life, while keeping the same values of innovation, respect, and community.

FOLLOW IOM JOURNEY →

íO Shyma Gomez represents exactly what we love to see in the plant-based space: innovation with intention. She's not just serving food—she's serving a future where conscious eating is accessible, delicious, and community-driven.

Perfect for: Lunch dates, conscious dining, introducing skeptical friends to plant-based cuisine

Order: Available on Rappi for delivery across Bogotá

Vibe: Casual, welcoming, perfect for building your ideal meal

Have a plant-based business story we should cover? Know an entrepreneur changing the game? Drop us a line at [email protected]

Until next time,

XOXO