From the captivating performances of a Chilean tennis legend to the creative vision of one of Europe's most culinary innovators, the era-defining Latin American chef opens up about the figures who shaped him.
Rodolfo Guzmán, Chile's most famous chef and one of the most influential culinary figures across Latin America, is a hard man to pin down. Polite, eager to chat and full of passion about his work at Boragó (No.6 on the list of Latin America's 50 Best Restaurants 2025), he is nonetheless a busy man, squeezing in a call between meetings from the back of an Uber.
Guzmán wasn't always so in demand. Despite positive reviews, Boragó struggled to break through in its early years, suffering from an underappreciation of Chilean gastronomy, particularly in the shadow of neighbouring giants Peru and Argentina.
But 2013 marked a turning point, with the restaurant debuting on the list of Latin America's 50 Best Restaurants. Since then, Boragó has won the Sustainable Restaurant Award at Latin America's 50 Best Restaurants 2018 and sits at No.23 on the World's 50 Best Restaurants 2025 list.
From the Boragó dining room, guests take in views of Cerro Manquehue
Guzmán's career stands out not only for these remarkable achievements, but for his remarkable restraint. Where other chefs look to expand by opening new concepts or launching in new territories, Boragó remains Guzmán's only restaurant. Instead, he has invested in a research centre, CIB, where he and his team tap into the richness and undiscovered possibilities of Chile's immense native pantry.
In 2025, Guzmán won the Icon Award at Latin America's 50 Best Restaurants, a recognition of his outstanding contribution to the region's culinary scene. "I really didn't expect it," he says. "I still can't really believe I won. It's a very special award."
Below, the chef reflects on his formative influences and the people behind his many successes.
Who was your earliest inspiration?
"My father is probably the most creative person in my life. When I was little, we didn't have all that much, but my dad was like an atom bomb of creativity, both at work and at home."
Who has been your toughest teacher?
"Life itself! Life can be a very tough teacher if you're not paying attention. Starting in a professional kitchen was a dramatic change.
"To say it was a tough experience wouldn't be exactly right, but you certainly need to have a lot of dedication and discipline in the kitchen, just as you do in any other performance, whether that's art, music or anything else."
Despite his many successes, the chef prefers to focus on Boragó and the CIB research centre, rather than opening new restaurants
Who do you consider a hero?
"I could pick a whole host of sportspeople, since that level of commitment is similar to what you need as a chef. In terms of chefs, I'd say Michel Bras [the legendary French chef behind Le Suquet] as I really admire his character, but I could name so many others too."
Are there any Chilean idols who deserve greater recognition?
"Marcelo Ríos [the Chilean tennis player who reached the final of the Australian Open in 1998]. When he was playing, the whole country stopped. He had a truly unique mindset and he was a great example of how one can perform at the highest level."
Who first inspired your love of food?
"My first experience in Europe was working with Andrés Madrigal [the Spanish chef behind many esteemed restaurants in Madrid, most recently Per Se Bistró] in 2003, and later with Luis Andoni [chef at the Basque Country's Mugaritz, No.87 on The World's 50 Best Restaurants 2025]. They really sparked a love of food at that time."
Boragó's inventive dishes are born of Guzmán's fascination with native Chilean ingredients
Which of your former bosses have had the greatest impact on you?
"I had a lot of different bosses when I was starting out and they all made an impact on how I work today, but what comes to mind is Andrés Madrigal's generosity and Luis Andoni's incredible creativity."
Which chefs have had the greatest influence on you?
"I'm a huge admirer of many chefs, but I feel particularly inspired by the passion of Bittor Arguinzoniz [chef at Asador Etxebarri, No.2 on The World's 50 Best Restaurants 2025] and his skill at cooking over flames. I really identify with his work.
"Gennaro Esposito [chef at La Torre del Saracino in the Gulf of Naples] isn't as famous, but his cooking left a real impression on me; his way of understanding pasta really changed how I looked at it. That's what really matters to me: I'm not interested in classifying chefs or judging someone based on their fame level, but rather by their ability to move you, challenge you or change your perspective through their cooking."
Who are the unsung heroes of Boragó?
"There are no unsung heroes at Boragó. We work with people all over Chile, who provide us with our wonderful native ingredients, often foraging them from our forests or mountainsides. We've worked with the same people for a long time now, so they really are part of the family. Their role is every bit as important as ours are in the kitchen; it's just less visible."
Guzmán collects the Icon Award at Latin America's 50 Best Restaurants 2025
And in your own life?
"Unsung heroes are those people who shape you and push you without ever playing a central role in your story. They're there for you without ever asking for anything in return – maybe people you didn't even appreciate in the moment. This could be a mother, a grandmother or a friend.
"There can also be unsung heroes who aren't even people: your childhood, your fears, your earliest scars and your failures all shape you and force you to look at things differently. For me, there's also my city, my neighbourhood, the landscape and the earth itself. All these things shape you, but also resist you and spur you on."
What plans do you have for the future of Boragó?
"I prefer to think in the present tense, but in the short term, I'm thinking about our autumn menu."
Discover the full list of Latin America's 50 Best Restaurants 2025.
