Fine Dining Table Team: We are with Carlos Labrín from La Mar Chile, an iconic restaurant. Tell us a little about yourself, Carlos. How did you get to La Mar?
Carlos Labrín: I came to La Mar in 2008, after having worked on cruise ships. I joined as a line cook. My experience with Peruvian food was not very extensive; I knew what ceviche and lomo saltado were, nothing more. I started almost from scratch, learning about Peruvian products, seasoning, cooking techniques, and all that. This included many trips to Peru, which is essential to really understand Peruvian cuisine.
Fine Dining Table Team: After 16 years at La Mar, how do you see the evolution of the kitchen at the restaurant?
Carlos Labrín: It has been a constant journey of learning and renewal. Every year I travel to Peru to live the experience and renew the menu. Here in Chile, La Mar stands out for being in constant movement, always looking to innovate.
Fine Dining Table Team: Do you have freedom at La Mar Chile to adapt the menu to the local market?
Carlos Labrín: Yes, although we always respect the iconic dishes of La Mar worldwide, such as the pescado a lo macho, the classic ceviche, and others. Gastón Acurio, the chef behind the brand, gives us confidence to be creative and use local products, but always maintaining the Peruvian essence.
Fine Dining Table Team: Do you think that Peruvian and Chilean gastronomy are similar?
Carlos Labrín: In some aspects, yes. Both share a wealth of seafood products. However, Peruvian cuisine uses chili peppers much more widely, which gives it a very particular identity.
Fine Dining Table Team: Does Chile have the potential to be a culinary capital worldwide?
Carlos Labrín: Without a doubt. We have an impressive amount of fish and seafood, from amazing sea urchins to southern king crab. All of this positions us as a gastronomic hub in South America.
Fine Dining Table Team: What is Chile missing to be more recognized in world gastronomy?
Carlos Labrín: Although we have made a lot of progress, we still need more international visibility. Restaurants like Boragó are doing an incredible job in collecting products and researching, which is helping to build a path to global recognition.
Fine Dining Table Team: How do you see the support of the country brand in Chilean gastronomy?
Carlos Labrín: There is an association called Pro Chile that helps showcase our products abroad, but more state support is still needed to give greater value to gastronomy as part of tourism.
Fine Dining Table Team: Do you think La Mar has the best pisco sour in Chile?
Carlos Labrín: Of course! Our pisco sour is fresh, with just the right level of acidity, and everyone loves it. It is a favorite of both Chileans and foreigners.
Fine Dining Table Team: If you were a customer at La Mar, what would be your choice from the menu?
Carlos Labrín: I would start with a chilcano, followed by a sea urchin and oyster ceviche. The creaminess of the sea urchins and the sea flavor of the Chilean oysters with a tiger milk is an incredible combination.
Fine Dining Table Team: What do you think of cheese on seafood?
Carlos Labrín: It is an excellent question. Although it is an acquired taste, I love it, especially in moderation. In Chile, clams with parmesan or seafood empanadas with cheese are very popular and delicious.
Fine Dining Table Team: Finally, what makes La Mar Chile special compared to other restaurants?
Carlos Labrín: The experience at La Mar is a party every day, with loud music, first-class service, and, above all, the best fish of the day. We combine Chilean and Peruvian products in a unique way, and this, together with Chilean wines, makes the experience unforgettable.
Fine Dining Table Team: And how many people are part of the kitchen team?
Carlos Labrín: We are approximately 26 or 27 people. It is a large team, since La Mar never closes; we are open from Monday to Sunday, so a lot of trained people are needed to maintain the level.
Fine Dining Table Team: Thank you very much, Carlos, for your time.
Carlos Labrín: Thank you all. It has been a pleasure.
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