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Ambrosía

Santiago, Chile

Former Best Female Chef applies French flair to a market-led menu

Ambrosía

On the Pass

Carolina Bazán

Chief reason to visit: For a locavore experience that combines French flair with Chilean produce. It’s a masterclass of clean-yet-homely flavours fused together in impeccable fashion.

A few words on the chef: After running her mother’s restaurant from the age of 23, Carolina Bazán sent herself to France for further culinary training, working under Gregory Marchand at acclaimed Paris restaurant Frenchie. On returning to Santiago to the helm of the (relocated) Ambrosía once again, she transformed its menu and boosted its reputation. In 2019, Bazán received the Latin America’s Best Female Chef Award.

Typical dishes: Fresh oysters with orange butter; homemade pasta with Chilean truffle and egg yolk; wild deer with mushroom purée and vegetables.

Bonus point: A diplomat’s daughter, Bazán lived in various parts of the Americas until she was 13. Her mother would take cookery classes before trying out new creations on travelling visitors; Carolina and her siblings acted as wait staff.

Other ventures: Bazán and her partner Rosario Onetto opened Ambrosia Bistro in Providencia in 2017, a smaller and more intimate version of the flagship restaurant.

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