Rodolfo Guzmán
The pioneering chef uncovering and updating the Chile's indigenous cuisine
Rodolfo Guzman
When the Chilean chef Rodolfo Guzmán opened his acclaimed restaurant, Borago, in 2006, his nation's restaurant scene was a little sleepy, to say the least. Before Borago, Santigo's most celebrated restaurant served Peruvian, not Chilean food.

Guzmán, who had worked at Andoni Luis Aduriz's acclaimed Spanish restaurant, Mugaritz, understood the possibilities of great cookery. He knew he could change people's perception of Chilean gastronomy. Struggling against local conservatism, and a more general lack of knowledge when it came to Chile's flora and fauna, Guzmán stuck up a relationship with his local university's chemstry, biology and botany departments to better understand Chile's hugely varied ingredients. He connected the ancient knowledge and cookery techniques of local, indigenous Mapuche Indian tribes, with the pioneering work of René Redzepi and Ferran Adrià , to create, or should that be uncover and refine, his nation's larder. Rather than limit himself to fruits, grains, meat and fish, Guzmán has dug down to include roots, flowers, algae in his remarkable cookery, winning over international food critics; his restaurant was ranked 42 in the World's 50 Best list of 2017, and can only climb higher, as this pioneering chef strikes out further into Chile's gastronomic hinterland.
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Borago

Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy.

"It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times

Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.