Rodolfo Guzmán, the visionary behind the prestigious Boragó restaurant in Santiago, Chile, has achieved a culinary milestone by being recognized as one of the top 10 chefs in the world according to The Best Chef Awards 2023. The voting, held at the International Congress Center in Mérida, Mexico, positions him as the only Latin American in this exclusive group, surpassed only by chefs from Spain, South Korea, Denmark, and Slovenia.
According to The Best Chef portal, Guzmán is highlighted as one of the most influential and innovative chefs in Latin America, known for his avant-garde techniques such as fermentation and smoking, which enhance the natural flavors of ingredients. His cuisine, rooted in Chilean tradition, stands out for its creativity, attention to detail, and respect for culinary practices.
Guzmán has elevated Boragó’s cuisine to new heights by focusing on endemic ingredients, using water from Patagonian rains, milk freshly milked on-site, and vegetables grown in his own garden. The menu, changing according to the seasonal availability of ingredients, reflects the landscapes and culture of Chile.
This recognition comes after an outstanding upward trajectory. Boragó has been part of the World’s 50 Best Restaurant Awards since 2013, and Guzmán ranked 27th among the top 100 chefs in the world according to The Best Chef Awards 2022. In addition to his culinary success, Guzmán is a co-founder of the Gastronomic Society of Chile, dedicated to promoting and preserving the country’s culinary traditions.
The Boragó restaurant, known for its innovative approach to Chilean cuisine, offers a 12 to 17-course menu that varies with the seasons and the freshness of ingredients, priced at $148,000 ($170 USD). The carefully selected endemic wine pairing is available for $86,000 ($100 USD), while the juice pairing is offered at $40,000 ($45 USD).
In a statement posted on Instagram, Guzmán expressed his honor and gratitude for this achievement, emphasizing that being among the world’s best chefs is a constant challenge that reflects years of dedication, passion, and a focus on culinary innovation.
