Rodolfo Guzmán

Boragó, Santiago

An energetic master of distinctly modern Chilean cuisine

The recent history of Chilean gastronomy cannot be told without Rodolfo Guzmán, whose commitment to native produce and support of local producers, combined with his seemingly boundless creative energy, has made him the country's most significant culinary figure.

After training in restaurants in both Chile and Europe, he returned to his home country in 2006 to open Boragó. To understand what makes this restaurant so unique, it's crucial to first understand what makes Chile so distinctive. At over 2,700 miles long (a distance greater than London to Istanbul) and isolated from neighbouring countries by the Atacama Desert to the north, the Andes to the east, the Atlantic Ocean to the south and the Pacific Ocean to the west, it boasts an almost unrivalled geographic diversity. This in turn means chefs have at their disposal an incredible natural larder, and none have explored or championed this wealth of ingredients so much as Guzmán.

Deeply inspired by the indigenous Mapuche community, Guzmán has done extensive research on the native seaweeds (which number over 700), berries, mushrooms and more which all figure in this community's traditional diet. As part of his pioneering work, he founded the CIB, Chile's first research centre for food. The centre's efforts include domesticating native ingredients in a circular way, approaching them with fresh eyes to unlock their full potential. 30 minutes from the restaurant, the team also has a farm, where vegetables are grown using natural processes and with a minimum of waste. The chef has also organised a number of food symposiums under the title Ngelemen (a Mapudungún word meaning to get together and share), bringing together leading chefs, members of the hospitality industry and tourism experts to share their learnings.

The chef's respect of and commitment to Chilean producers is also admirable. At Boragó, he works with over 200 producers, who he recognises as being of equal importance to the staff in his kitchen. During the pandemic, Guzmán and his team went above and beyond to continue supporting their suppliers: with the doors of Boragó closed for 18 months, they pivoted and developed a burger and ice cream delivery service called MuuMami, with all dishes made using native produce.

His efforts have not gone unnoticed: in 2018, he won the Sustainable Restaurant Award at Latin America's 50 Best Restaurants and went on to win the same accolade at The World's 50 Best Restaurants 2021. In 2025, he is the deserving winner of the Icon Award as part of Latin America's 50 Best Restaurants.

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