It made its debut onto the first ever Latin America’s 50 Best Restaurants list in 2013 and shot up to No.5 in 2014. But it wasn’t until this year that Boragó in Santiago, the restaurant where chef Rodolfo Guzmán pioneers Chilean ingredients, finally appeared in The World’s 50 Best Restaurants, entering the list at an impressive No.42 (alongside Tickets in Barcelona). We grabbed two minutes with the chef at the start of the awards ceremony in London.Follow @TheWorlds50Best
Rodolfo, how does it feel to be in The World's 50 Best Restaurants?
It feels incredible. It’s a pleasure to be here and to share it with people and cooks from all over the world. It’s a gift. I don’t have any idea of my place on the list – I’m just happy to be here.
Have you spoken to the other Latin American chefs about what happens after you enter the list?
I haven’t spoken to any of them because I don’t want to have any expectations. I want to keep the element of surprise.
Clay-oven mushroom with ash salad at Boragó
So what’s happening in Chilean gastronomy?
The gastronomic scene in Chile is changing so much right now. The whole food scene has really changed just in the last two or three years. Two main things are happening: people are really starting to appreciate food, and Chilean cooks are using local ingredients. You'd be hard-pushed to find a chef in Chile who doesn't want to work with local produce.
What are your favourite Chilean ingredients to cook with?
It’s very hard to say because Chile is one of the biggest natural pantries in the world. But I love mushrooms, wild fruits, seafood... It’s impossible to pick one because they’re all delicious.