An indescribable, highly original cuisine from Chile that inspires new discoveries… You may admire its nature, history, endemic products and ancient techniques. Rodolfo Guzmán is introducing his lands to the world for the first time with his gastronomic culture, which he blends with science. He proves how adept he is in this business with the awards he has received one after another.

Rodolfo Guzmán, who makes the unique style of Chilean cuisine feel in all the dishes he serves, is one of the chefs who best reflects the bond between food and soul. After graduating from the culinary school, Rodolfo Guzmán had the opportunity to work with Andoni Luis Aduriz in Mugaritz, Spain. Following his experiences in many important restaurants in Chile and Europe, Guzmán founded BORAGó in 2006. The successful chef’s passion for gastronomy brought the restaurant to The World’s 50 Best Restaurants list in a short time. Rodolfo Guzmán, who creates uniqe tastes in his kitchen by using Chile’s endemic products, is also appreciated for his close relationship with local producers. Guzmán has also created the C.I.B. a Food re-searching Center that focuses on Chilean ingredients.

Rodolfo Guzmán’s dishes are more than just a delicious and elegant plate. It carries the traces of a series of scientific researches on the endemic products offered by the geography, the local culture of these lands, and the relationship between food and human health. This investigative spirit of Rodolfo Guzmán is based on his Chemical Engineering education and his work with neurologists, psychologists and nutritionists. Guzmán sows the first seeds of a legacy that will be passed on for generations with observing the relationship between food and human behavior and taking action to explore the impact of our diet on our healthy lives.

Boragó’s extensive menu proves its commitment to sustainability at every level. Necessary materials for the kitchen are grown on the farm, which is 30 minutes away from the restaurant. Rather than importing coffee that is not native to Chile, Boragó serves espresso made with the fermented seeds of Epino trees. Boragó’s contributions to sustainability are appreciated all over the world. Boragó, which was first awarded the “Sustainable Restaurant Award” by The World’s 50 Best Restaurants in 2018, won the Flor de Caña Sustainability Award in 2021. Rodolfo Guzmán, made Boragó the 6th best restaurant in Latin America on The World’s 50 Best Restaurants list, which is the 39th best restaurant in same list. Also he brings the richness of his birthplace to the world and is a source of inspiration for all cultures.

Gökmen Sözen, CEO of Sözen Group, who sees Guzmán’s work in place, said in a statement, “I had a great time in his country with Rodolfo Guzmán, the star name of Chilean gastronomy. Guzmán does incredible work on biodiversity with his sensitivity to endemic plants. Together with Guzmán, who established a laboratory with endemic plants from Patagonia and other regions in Chile, we tried edible algae and plants on rocks in the Pacific Ocean. The Chileans are lucky to have Guzmán, and we are lucky to see how he combines these unique works with a creative culinary approach.”



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