The Chilean gastronomic scene has undergone a remarkable evolution in recent years, driven by innovative chefs who combine tradition with creativity. Among them, Benjamín Nast stands out, chef and visionary behind the acclaimed Demencia Restaurant. With a career spanning almost two decades and training in Europe, Benjamín has witnessed first-hand the challenges and opportunities facing Chilean gastronomy in an increasingly globalized world.
Benjamín Nast, with almost two decades of experience in the kitchen, has forged his way into the Latin American culinary scene through a combination of learning and experimentation. Trained in the kitchens of Europe, in countries such as Spain, France and Germany, he returned to his homeland to open The Patio, a project that allowed him to explore and consolidate his culinary identity. This restaurant, with its tasting menu proposal and almost single-product dishes, put Natch on the map of regional gastronomy.
However, the COVID-19 pandemic forced Nast and many others to rethink their business models. The Patio’s rigidity did not allow it to adapt to the new conditions, leading to its closure. In response, Natch took refuge in his other project, Al Calle, a soda fountain with Asian influences, which not only survived the pandemic but became a viable business model in difficult times.
Fine Dining Table Team: Tell us, Benjamin, what led you to conceptualize and create Demencia after your previous experiences with The Patio and Al Calle?
Benjamin Nast: After The Patio, which allowed me to experiment and train as a cook, and Al Calle, which saved me during the pandemic, I felt the need to create a space that reflected the needs of the post-pandemic market. People were looking for a place to share and enjoy in company, beyond gastronomy. This is how Demencia was born, a place with a circus and playful theme, which combines good food with cocktails and artistic experiences.
Fine Dining Table Team: How do you see the future of gastronomy in Chile, and what do you think is the role of Demencia in that future?
Benjamín Nast: I see a very promising future for Chilean gastronomy, as long as we know how to sell ourselves better and enhance our resources, especially seafood, which is among the best in the world. Demencia plays a crucial role in this scenario by offering a unique experience that attracts both locals and tourists. My goal is that, through this type of proposals, we manage to position Santiago and other Chilean cities as first-class gastronomic destinations.
Chile and its Gastronomic Potential
Despite having one of the best seafood pantries in the world, Chilean gastronomy is still struggling to make a place for itself on the global stage. Nast highlights the lack of a consolidated tourist identity for Santiago and other Chilean cities as one of the main obstacles. The city, traditionally seen as a transit point to more well-known destinations such as Torres del Paine or San Pedro de Atacama, has much to offer, but lacks the necessary push to attract international attention. The challenge, according to Natch, lies in Chilean chefs and restaurateurs putting on the shirt and actively promoting the value of their gastronomy. The unification of the guild and government support are crucial to boost this industry, which has high-quality products and a growing diversity of culinary proposals.
However, the success of projects such as Demencia raises important questions about the future of Chilean gastronomy: How can Chile stand out on the international stage alongside its neighbors such as Peru and Argentina? How can Chilean chefs and restaurateurs unite efforts to promote the diversity and quality of their cuisine? These questions reflect a concern shared by many in the industry, but they also point to a path towards the growth and recognition that Chilean cuisine deserves. Demencia is more than a restaurant; it is a reflection of the resilience and creativity of a chef who has known how to adapt to circumstances and listen to the needs of his environment. In a country with immense gastronomic potential, proposals like Demencia are essential to put Chile on the map of unmissable culinary destinations.
Ultimately, the story of Benjamín and Demencia is an invitation to discover and value Chile’s rich culinary tradition, which is patiently waiting to be rediscovered and celebrated by the world.
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