Fine Dining Table Team: Hello Rodolfo! It’s an honor to have you here. We know that Boragó has revolutionized the gastronomic scene in Chile, but we want to know more about the passion that drives you. To start, what motivated you to enter the world of cooking?
Chef Rodolfo Guzmán: Thank you for the invitation! My beginning in the kitchen was not very different from that of others, but there is something that made the difference: Chile, at that time, was not a gastronomic destination. Despite being a country with incredible biodiversity and one of the largest endemic pantries in the world, no one came to Chile to eat in a restaurant. This seemed contradictory to me, especially because Chile has a natural heritage that few know about.
Fine Dining Table Team: You mention that Chile has a wealth of ingredients that many do not value. How did this perspective influence the creation of Boragó?
Chef Rodolfo Guzmán: Since I was young, it seemed absurd to me that Chile brought ingredients and cuisines from other countries when we had so much to offer locally. I realized that the cuisine I wanted to make had to be deeply rooted in the land, in our territory, and in our traditions. Chile has unique flora and fauna, and I felt that my mission as a chef was to explore and express that origin.
Fine Dining Table Team: Speaking of this connection with the land, how do you integrate this philosophy into Boragó’s cuisine?
Chef Rodolfo Guzmán: At Borago, cooking is rooted in a deep understanding of our origins, not just technique. We believe in knowing who we are, where we come from, and the environment that surrounds us. Nature offers everything we need, and it’s our responsibility to listen and respect it. By using native ingredients that have thrived for thousands of years, we rediscover, experiment, and elevate their natural flavors to showcase their true value. Unlike many renowned restaurants that prioritize technique, our philosophy embraces the boundless possibilities nature provides
Fine Dining Table Team: Boragó has been a project that was born out of passion and risk. How was the process of opening a restaurant in a country that, as you mentioned, was not a gastronomic destination?
Chef Rodolfo Guzmán: It was a difficult road. When we opened Boragó in 2007, we had limited resources, and the first six years we were on the verge of bankruptcy. But I always kept in mind that I wanted to offer something authentic, something that represented the true essence of Chile. Over time, and thanks to an organic and progressive approach, Boragó began to grow and become internationally recognized. But the process was slow, full of learning and challenges.
Fine Dining Table Team: Now, Boragó is recognized worldwide. What do you think of Chile’s role in the global gastronomic scene?
Chef Rodolfo Guzmán: Chile doesn’t need anything else, the table is set. The only thing missing is time. Chile has been a bit isolated, but that has also been an advantage, because it has allowed us to preserve our biodiversity and our traditions. Chilean gastronomy has enormous potential, and we are beginning to see the fruits of years of work and dedication. What we do at Boragó is just a small part of what this country can offer the world.
Fine Dining Table Team: At Boragó, how do you manage the seasonality of ingredients?
Chef Rodolfo Guzmán: Seasonality is key. At Boragó, the menu doesn’t change drastically, but progresses with the seasons. Chile has a very marked seasonal temperament, and our menu reflects that. We use what the land gives us at each moment, respecting natural cycles. That’s what defines true Chilean cuisine.
Fine Dining Table Team: It’s fascinating how you’ve managed to capture the essence of Chile in your cuisine. Finally, what message would you like to leave for those looking to root themselves in the cuisine of their own country?
Chef Rodolfo Guzmán: I would tell them to explore their origin, value what they have around them, and don’t be afraid to be different. True wealth is in our roots and in the land that feeds us. Cooking is a reflection of who we are, and when done with respect and passion, it can transcend borders.
Fine Dining Table Team: Thank you so much, Rodolfo! It’s been a pleasure talking to you and learning more about the vision behind Boragó.
Chef Rodolfo Guzmán: Thank you all! It’s been an honor to share a little of my journey.
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