Discover the culinary masters who are redefining Chilean gastronomy with creativity and avant-garde techniques. This list highlights chefs who explore indigenous ingredients and elevate local cuisine to new heights of innovation. From Santiago to the coastal regions, these professionals are recognized for their audacity and for bringing the flavors of Chile to an international audience. Explore their unique proposals and how they are transforming the country's culinary landscape.
Experience at Boragó and Disfrutar
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Javiera Palacios is a rising star in Chilean gastronomy, recognized for her innovative approach to sustainability and respect for ingredients. Her recent achievements in international competitions underscore her significant contributions to the culinary landscape.
Transforms Chilean cuisine
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Rodolfo Guzmán is a pioneer in Chilean gastronomy, renowned for his relentless exploration of native ingredients and sustainable practices. His restaurant, Boragó, consistently ranks among the world's best, showcasing his innovative approach to local produce.
Named Latin America's Best Female Chef 2019
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Carolina Bazán is recognized for her innovative fusion of Latin American and European culinary traditions, emphasizing local, seasonal ingredients. Her continuous adaptation and new projects, like Ambrosía Pop Up, highlight her forward-thinking approach.
Worked in world-renowned restaurants
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Kurt Schmidt's 99 Restaurante, reopened in 2024, offers a dynamic and innovative fine-dining experience. His concept of shifting focus between Chilean regions every six months allows for a unique exploration of hyper-local ingredients and techniques.
Known for innovative culinary approach
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Benjamín Nast is celebrated for his 'cocina de autor,' a unique interpretation of Chilean food infused with European techniques. His restaurant, Demencia, serves as an innovative hub for contemporary gastronomy, constantly pushing culinary boundaries.
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Head chef of Pulpería Santa Elvira
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Sebastián Mella is an emerging talent whose participation in international competitions highlights his innovative approach to Chilean cuisine. His dishes, deeply inspired by heritage, showcase a profound connection to local ingredients and traditions.
Executive Sous Chef of Las Flores and Spanish Concepts
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Pablo Ramírez, based outside Santiago, is an innovative chef committed to expressing the essence of seafood products and sustainable practices. His involvement with Meli, an agroecological garden, further highlights his dedication to local, quality ingredients.
Tea is the soul of the menu
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Nicolás Tapia's Yum Cha offers a truly innovative concept, blending Cantonese techniques with Chilean ingredients and a unique focus on tea as a co-star. His tasting menu creates intense, textural, and umami-rich flavors, redefining the dining experience.
Ranked 98th in Latin America's 50 Best Restaurants 2022
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Marino Telúrico is celebrated for his masterful and innovative approach to Chilean seafood, expertly showcasing the diverse richness of Chile's coastline. His dishes highlight the freshest local ingredients with exceptional skill and presentation.
Mixes tradition and vanguard in his cuisine
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Víctor Muñoz Latapiat is introducing a new gastronomic proposal for 2026 at Metropolitan Santiago, focusing on local ingredients and conscious practices. His innovative use of unique Chilean products elevates classic dishes and desserts.