Chefs

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Rodolfo Guzmán

Restaurante Boragó (Chile)

Rodolfo Guzmán was part of Andoni Luis Aduriz’s kitchen team in Mugaritz in 2004. He also worked in Balzac and Superfundo, both in Madrid before returning to Chile and working his way up the ranks in various different restaurants.

Rodolfo Guzmán opened his own restaurant BORAGÓ in 2007, where he based the cuisine on the Chilean territory: the products, sea, forests, valleys and mountains, respecting what the soil is capable of delivering during each season. He uses the legacy of his Chilean forebears in his cuisine, cooking on hot stones and smoking with native woods from all parts of Chile. Based on traditions held dear by Chileans and marked by the seasons, his cooking reclaims native preparations in a way that is untamed, rustic, indigenous, and innovative all at once.

Guzmán has worked in Chemical Engineering and Bioprocesses at the Catholic University of Chile, specializing in microstructures, and has been an active participant in research teams comprised of neurologists, psychologists, nutritionists, and other specialists. He has also been a panellist and participant at various food conferences around the world. In addition to his consulting work, Guzmán leads health-related functional foods projects and hosts his own TV show for Chile’s Canal 13 Cable Channel.

His accolades include being chosen Nº5 Latin America by S.Pellegrino 50 Best Restaurants in Latin America 2014 and Nº8 Latin America by S. Pellegrino, 2013.