Chile
Rodolfo Guzmán
Chef at Boragó (Santiago de Chile, Chile)
100% Chilean produce is what Guzmán is after, a passion that is shared by his team and has helped them publicise the work of Chilean producers up and down the country.
The first professional option for Rodolfo Guzmán was to study Commercial Engineering, but after only one year he decided it was not for him. He moved on to water-skiing, and even became national champion, but an accident cut short his career, and then cookery emerged as a real future option.
He studied in Santiago de Chile and then emigrated to the US, where he worked in small restaurants, but eventually it was on the other side of the Atlantic, in Spain, where new opportunities for him emerged. He worked with Andoni L. Aduriz at Mugaritz and went back to Chile in 2006, where he decided to embark upon his own project.
Boragó is a restaurant with a single concept: using the same ingredients that were used for hundreds of years by the Mapuche people, in a combination of fusion cookery, with recipes retrieving the ingredients used by indigenous gastronomy, but with the presentations used in international cuisine. A format which was not welcomed at the outset, but which over time has become a genuine reference in Latin American gastronomy.
