Fine Dining Table Team: Hello, Rodolfo! It’s an honor to have you here. We know that Boragó has revolutionized the culinary scene in Chile, but we’d like to learn 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 start in the kitchen wasn't very different from that of others, but there was one thing that set it apart: Chile, at that time, wasn't a culinary destination. Despite being a country with incredible biodiversity and one of the world's largest repositories of endemic species, no one came to Chile to eat at a restaurant. This seemed contradictory to me, especially because Chile has a natural heritage that few people know about.
Fine Dining Table Team: You mention that Chile has a wealth of ingredients that many people don't appreciate. How did this perspective influence the creation of Boragó?
Chef Rodolfo Guzmán: Ever since I was young, it seemed absurd to me that Chile would import ingredients and cuisines from other countries when we had so much to offer locally. I realized that the cuisine I wanted to create 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 to the land, how do you incorporate 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 provides everything we need, and it is our responsibility to listen to and respect it. By using native ingredients that have thrived for thousands of years, we rediscover, experiment with, and enhance their natural flavors to highlight their true value. Unlike many renowned restaurants that prioritize technique, our philosophy embraces the boundless possibilities that nature offers.
Fine Dining Table Team: Boragó was a project born out of passion and risk. What was the process like for opening a restaurant in a country that, as you mentioned, wasn't a culinary destination?
Chef Rodolfo Guzmán: It was a difficult journey. When we opened Boragó in 2007, we had limited resources, and for 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 gain international recognition. But the process was slow, full of lessons and challenges.
Fine Dining Table Team: Now, Boragó is recognized worldwide. What do you think of Chile’s role in the global culinary scene?
Chef Rodolfo Guzmán: Chile doesn’t need anything else; the stage is set. The only thing missing is time. Chile has been somewhat isolated, but that has also been an advantage, because it has allowed us to preserve our biodiversity and our traditions. Chilean cuisine has enormous potential, and we are beginning to see the fruits of years of hard work and dedication. What we do at Boragó is just a small part of what this country has to offer the world.
Fine Dining Table Team: At Boragó, how do you manage the seasonal availability of ingredients?
Chef Rodolfo Guzmán: Seasonality is key. At Boragó, the menu doesn’t change drastically, but evolves with the seasons. Chile has a very distinct seasonal character, and our menu reflects that. We use what the land provides us at any given time, 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 share with those looking to connect with the cuisine of their own country?
Chef Rodolfo Guzmán: I would tell them to explore their roots, appreciate what they have around them, and not be afraid to be different. True wealth lies in our roots and in the land that nourishes 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 has been an honor to share a little bit of my journey.
Spanish 
English