Fine Dining Table Team: We are here with Chef Ignacio Ovalle from La Calma restaurant, located in Santiago de Chile, in the exclusive neighborhood of Vitacura. Ignacio, it is a pleasure to have you with us. This restaurant is one of my favorites, and I am excited to learn more about you and how La Calma was born. Could you tell us a little about your beginnings and the history of the restaurant?
Chef Ignacio Ovalle: Of course, it is a pleasure to be here. Well, let me tell you a little about myself and how I came to found La Calma. I am a Chilean chef and I have been in the industry since 2001. I began my career in a French restaurant called Opera, in the center of Santiago. I started as an intern and, after several years, I became the executive chef. That was my great school, I went through all the areas of the kitchen and, before assuming the role of chef, I had the opportunity to study in France at the Paul Bocuse Academy, a world reference in gastronomy.
Fine Dining Table Team: How impressive! The dedication and passion in your career is evident. And how did La Calma come about?
Chef Ignacio Ovalle: La Calma was born in 2017, created by Gabriel Layera, who was the first to bring to life this unique concept that celebrates the Chilean sea. Then, with the pandemic, in 2021, my partner Mauricio Fredes decided to acquire La Calma, and asked me to take over. It was a huge challenge, transforming an already well-positioned restaurant, which operated almost like a family seafood restaurant, into a more ambitious and larger-scale project. Since November 2021, I have not stopped for a day in this process of learning and evolving the restaurant.
Fine Dining Table Team: It seems like it has been an incredible journey. And you have clearly taken La Calma to another level. How has the transformation been since you took the reins?
Chef Ignacio Ovalle: It has been a very enriching process. I have worked tirelessly to build a solid team of ten chefs and to maintain the quality and authenticity that characterizes La Calma. We focus on working only with raw materials, nothing processed or frozen. This requires great commitment and organization, but it allows us to offer an authentic and fresh gastronomic experience. In addition, we have managed to position the restaurant not only in Chile, but also internationally.
Fine Dining Table Team: Without a doubt, La Calma has left a mark on Chilean gastronomy. Speaking of Chile, I am interested in knowing your opinion on why Chile, being between two culinary powers like Argentina and Peru, has not managed to position itself as a gastronomic hub in the region.
Chef Ignacio Ovalle: It is a complex question. I think that in Chile there has been a lack of a strategic approach to promote gastronomy as a country brand. We have all the elements: a sea rich in resources, a mountain range that offers us exceptional meats and vegetables, and a renowned winemaking tradition. However, the lack of unity and a clear direction to value these resources has prevented Chile from standing out as a top-level gastronomic destination. Also, our specialized press has tended to focus more on foreign countries than on what happens within our borders.
Fine Dining Table Team: It’s interesting what you say. So, do you think there has been a lack of support and promotion at a national level?
Chef Ignacio Ovalle: Exactly. In addition, I think there has also been a lack of strengthening aspects such as service in restaurants and creating a more cohesive and professional experience. It’s not just about having good restaurants, but about creating a gastronomic culture that includes everyone: from fishermen to producers and marketers. Unity and mutual support are key for our gastronomy to reach its full potential.
Fine Dining Table Team: I think you’ve touched on crucial points. Finally, Ignacio, what is it that differentiates La Calma from the rest of the restaurants?
Chef Ignacio Ovalle: The constant search and respect for the products we use is what sets us apart. We don’t just seek to offer a menu, but we adapt to what the sea offers us day by day. This means that our menu changes according to the availability of fresh products, which guarantees a unique experience on each visit. In addition, we work closely with fishermen and shellfish gatherers, ensuring fair trade and valuing their work, which I believe is essential to maintaining the authenticity and quality of what we offer at La Calma.
Fine Dining Table Team: That dedication is reflected in every dish. Ignacio, thank you very much for sharing your story and vision with us. It is inspiring to see how you have led La Calma to become a gastronomic reference not only in Chile, but also internationally.
Chef Ignacio Ovalle: Thank you for the opportunity. It is a pleasure to be able to share what we do and continue promoting the richness of the Chilean sea.
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