Rodolfo Guzmán aims to combine nature and cuisine at his Chilean restaurantBoragó. He runs a kitchen based on the Chilean territory and its seafood, products from the native forests, valleys and mountains, being respectful with what the Earth is capable of giving us along the seasons, sourced from the wilds of Patagonia to the Atacama Desert.
HavingtrainedunderAndoni Luis Adurizat Mugaritz, Chilean native Rodolfo Guzmánreturned to Santiago, to begin working on the concept ofBoragó. Using traditional methods used throughout manygenerations, dishes are cooked onrocks and ingredients are smoked over local timber. Rodolfo and his team have dedicated themselves to document the uses y properties of everything under the category of endemic Chilean life. They have explored new possibilities, through the collaboration of more than 200 people from foraging communities and small producers from most remote corners of Chile.
Rodolfo is the founder and director of Conectáz, the most complex researching platform for endemic ingredients and new cooking methods.
Describe your culinary philosophy in 5 words
I have two answers with five words :
1)The 2)matter 3)fact 4)of 5)cooking and (Chile, culture, land, learning and share)
What is your aim?
Well that´s a very wide questions to answer… But I´ll like to call it happiness in any sense, version and proportion
What is your greatest inspiration?
Time to time I think Life for me it is the biggest inspiration ever, perhaps whatever it represents that in any sense would be a big chance for me!
What three things would you take to a desert island?
My four kids and wife , It could be fun!, also a whole adventure could´n it?
- #5 |Boragó| Latin America’s Best Restaurants, 2014
- S. Pellegrino World’s 50 Best Restaurants #36
Av. Nueva Costanera 3467
+56 22 953 8893