Fernanda Tapia

Fernanda grew up surrounded by amazing women cooks in Chile, but it wasn’t until her junior year at Brandeis University when she decided to pursue a career in the culinary world. Upon graduation, she enrolled in the Culinary Arts program at Boston University. She had the privilege of learning from renown chef Jacque Pepin as well as some of the best chefs in Boston. After receiving her culinary training, Fernanda stayed at BU and completed a Masters in Gastronomy as well as a Certificate in wine studies from the Elizabeth Bishop Wine Resource Center. She then joined 51 Lincoln and worked all the stations until she became chef de cuisine. In 2012, Fernanda was named one of the top 30 under the age of 30 in the Boston restaurant scene by Zagat.
In 2013, Fernanda started the cooking school at 51 Lincoln, which she ran until September of that year, when she decided it was time to look for a restaurant space of her own. While looking for a space, she decided to learn more about catering and went to work as a chef for one of the best catering companies in Massachusetts, Max Ultimate Food.
In 2014, Fernanda went on to work for Cassie Piuma at her outstanding Somerville hotspot, Sarma. There, she gained an appreciation for bold and adventurous Mediterranean spices and flavors.
In late 2014, Fernanda opened Comedor. The restaurant has received numerous accolades, including 25 Best new restaurant in Boston 2015, best South American restaurant 2016, and best West brunch in 2017.
In 2019, she competed in season 44 of Chopped, in an episode titled “Dine on a Dime.” Her bold South American flavors impressed the judges, and ultimately won her the tile of Chopped Champion. She is scheduled to return for a Chopped Champions tournament in January 2020.