Fine Dining Table Team: Today we have the pleasure of speaking with Sergio Barros Urbano, a renowned chef who has made a name for himself in various places around the world. Thank you for joining us, Sergio. Could you tell us a little about how you got started in the kitchen?
Sergio Barros Urbano: Of course, I’ll have to go back a bit. I’m from Madrid, where I began my culinary training around the year 2000. It was a fascinating time in Spain, with the rise of the culinary scene and the emergence of outstanding restaurants such as Gugli, Andoni, Quique Lacosta, and MartÃn Berasategui. After a while, I decided to settle in Chile, but before that I worked in various places to learn about rural cuisine. I think it’s essential to experience firsthand how traditional dishes are prepared in their countries of origin.
Fine Dining Table Team: That exposure to different culinary cultures must have greatly enriched your experience. Could you tell us about some of the places you’ve worked and what you learned from those experiences?
Sergio Barros Urbano: After training at culinary school, I worked at places like La Broche and Paco Roncero’s terrace in Spain, where I gained experience in fine dining. I also spent time in southern Spain specializing in coastal cuisine, particularly in the Atunes area of Cádiz. Then, I moved to Switzerland, where I worked at Denis Martin and took over another restaurant that earned a Michelin star. Later, I worked in the Italian-speaking part of Switzerland, near Lugano, focusing on traditional Italian cuisine. Each experience helped me develop my own style and better understand the organization and rhythm of the kitchen.
Fine Dining Table Team: And how did you end up in Chile?
Sergio Barros Urbano: I met the owners of the Palacio Astoreca in Monaco, where I was working as a chef. They offered me the opportunity to lead a culinary project in ValparaÃso, Chile, to revitalize the palace’s kitchen. It was a great opportunity that I accepted with enthusiasm.
Fine Dining Table Team: You've mentioned several important projects, such as the 040 restaurant in Santiago, Chile. Could you tell us a little more about that and your future plans?
Sergio Barros Urbano: 040 was a significant project, a restaurant with a speakeasy and bar a concept that brought us international recognition. After a while, we closed due to the social unrest in Chile, but there are always opportunities for future projects. If we decide to do something similar, it would likely be a smaller project and independent of the original brand.
Fine Dining Table Team: During your time in Chile, what has brought you closer to the country, aside from the professional aspect?
Sergio Barros Urbano: At Palacio Astoreca, I met my wife, Mari Carmen, who is also a pastry chef. Together we have built a family, and she has played a vital role in managing the restaurant—especially when it comes to interacting with customers, something she enjoys even more than making pastries.
Fine Dining Table Team: Chile has an extensive coastline. Why do you think the seafood and fishing culture isn't as developed as in other places?
Sergio Barros Urbano: Despite the abundance of fish and seafood, I have noticed that access to fresh products is limited. It is easier to find imported frozen fish than fresh local products. This affects culinary culture from an early age and makes it difficult to incorporate these foods into the daily diet of Chileans.
Fine Dining Table Team: Which chefs have influenced your career?
Sergio Barros Urbano: Every place where I've worked has taught me something valuable, but my first mentor, Juan Carlos in Madrid, was the one who taught me the basics of cooking. Although he is not a public figure, his guidance has been crucial to my development.
Fine Dining Table Team: Why do you think Chile hasn't taken off as a culinary destination on par with countries like Argentina and Peru?
Sergio Barros Urbano: Historically, Chile has been an expensive destination, which has discouraged culinary tourism. However, in recent years, I have seen efforts to forge partnerships and improve the culinary offerings. I think that over time, and if this progress continues, Chile could become a world-class culinary destination.
Fine Dining Table Team: What is your favorite food in Chile?
Sergio Barros Urbano: I love simple seafood and fish, prepared au naturel or grilled, especially seafood rice dishes. The coastal cuisine here is simply exceptional.
Fine Dining Table Team: Finally, why should visitors to Santiago go to Olam?
Sergio Barros Urbano: At Olam, we offer a unique combination of Chilean seafood and fish with European culinary techniques. It is a culinary experience you won't find anywhere else, and I believe our products are on par with the best in the world.
Fine Dining Table Team: Thank you very much, Sergio, for sharing your story and insights with us. It has been a pleasure.
Sergio Barros Urbano: Thank you. It has been a pleasure to talk about my passion for cooking and my career.
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