Camila Flechas, Bartender at Alquímico in Cartagena de Indias, has been declared the winner of the fourth edition of the Torres Brandy Zero Challenge 2026, earning the €30,000 prize to bring her project to life. Representing Colombia in the global final held in Barcelona this last weekend, Camila received top marks from the jury for the innovative initiative ‘Alquímico School of Hospitality’, an education programme preparing young people at risk of social exclusion for sustainable, international careers in hospitality.
Alquímico School of Hospitality is a visionary educational project inspired by Colombia’s rapidly growing hospitality community, which exemplifies a global reality: a widespread shortage of qualified professionals across the industry. Conceived as a place that transcends the traditional boundaries of a school, the project reimagines hospitality as a cultural, inclusive, and transformative practice. The school is designed to welcome young people between the ages of 17 and 25, offering both a technical education and a hands-on, practical pathway through paid work at Alquímico itself, ranked 11th in The World’s 50 Best Bars 2025.
Combining classroom-based learning with real-world experience, the program prepares students for professional careers in hospitality, with an expected employability rate of 80 percent, many of whom go on to work in acclaimed international bars. Rooted in values of craftsmanship, sustainability, and community, Flechas’ vision positions hospitality as an alchemical process in which education, opportunity, and cultural exchange come together to create meaningful global impact.
Camila Flechas of Alquímico comments: “Winning the Torres Brandy Zero Challenge has reaffirmed my belief that hospitality is most powerful when it creates opportunity and purpose. This recognition is not just about a drink or an idea, but about using our platform to educate, empower, and open doors for the next generation. For me, it is a reminder that innovation in hospitality must always be rooted in people, community, and the possibility of meaningful change.”
The two additional local finalists who made it through to the final round of the challenge included, Paul Aguilar of Himkok, Norway, whose project ‘Side Hustle Water’ created a still vitamin water crafted specifically for professionals who often contend with demanding working hours and tend to adopt less- healthy lifestyle habits. Jason Strohan of St Tropez Bistro and Parlor Bar, Canada, named his initiative ‘Forgotten Fruit’, focused on mobilising an urban network of produce collectors, rescuing overlooked or unwanted harvests to reduce waste whilst strengthening community ties.
During the presentation of the award, Miguel Torres Maczassek, 5th generation Familia Torres remarked: “The finalists of the Torres Brandy Zero Challenge 2026 represent the best expression of what our industry can achieve when creativity meets responsibility. Through this initiative, Familia Torres is helping to strengthen a global community of professionals who are committed to doing things differently, challenging the status quo, and leading by example. All movements start with an intention, and their work shows that our industry is ready to move forward and embrace a more sustainable future.”
The three-day event welcomed the local finalists from different countries around the world, who pitched the sustainable projects they believe will enhance the hospitality industry and reduce its socio-environmental impact. Each project was judged by a panel of international experts, including award‑winning journalist and drinks consultant Mandy Naglich; Julianne Caillouette‑Noble, Chief Executive Officer of the Sustainable Restaurant Association; and François Monti, drinks author and Academy Chair for The World’s 50 Best Bars. They judged four areas of each project, the idea, sustainability, the business plan and the future growth, in order to be granted the prize money to bring their project to life.
The Torres Brandy Zero Challenge was founded to drive environmental and social commitment in the hospitality industry and raise awareness of the need to act against climate change, as Familia Torres has been doing in the wine sector for over 16 years. Driven by Torres Brandy, this international competition expanded its scope in 2025 to a wider list of countries and with a greater diversity of projects. In addition to the bar industry, applications were also open to restaurant teams. Each proposal had to address specific socio-environmental challenges and have a measurable impact related to the reduction of CO2 emissions or waste, recycling of materials or social inclusion, among other aspects.
