Fine Dining Table Team: Today we have the pleasure of speaking with Nicolás Tapia, chef at the Yum Cha restaurant in Chile. Nicolás, tell us a little about yourself, your its beginnings, and how the concept of Yum Cha came about.
Nicolás Tapia: Well, the history of Yum Cha is closely tied to my own career. I am Chilean, but I moved to Mexico with my family when I was 13. I lived there for most of my youth and studied civil engineering in Querétaro. However, after a few years working as an engineer, I decided to pursue my true passion: cooking.
Fine Dining Table Team: What was that transition from engineer to chef like?
Nicolás Tapia: I started cooking out of necessity, living alone in Mexico while my family moved to the United States. Over time, I discovered that cooking was my true passion. I trained directly in kitchens, without attending a formal culinary school. I worked at several prestigious restaurants, including Corazón de Tierra in Mexico and Quintonil, where I learned the fine dining style that I apply today at Yum Cha.
Fine Dining Table Team: How did the idea for Yum Cha come about?
Nicolás Tapia: After years of working in different places, I decided to take some time to explore something completely new. In 2019, I traveled to China, a destination I had always wanted to visit, and there I discovered the tradition of «Yum Cha,» which is basically sharing food and tea with a group. This trip inspired me to open a restaurant in Chile where tea takes center stage, accompanied by cuisine with strong Asian influences, but adapted to local ingredients and flavors.
Fine Dining Table Team: So, is Yum Cha’s cuisine 100% Asian, or does it have influences from other places?
Nicolás Tapia: When we opened in 2022, the cuisine was very Asian, especially Chinese. But over time, we have incorporated more Chilean ingredients and other elements from my training in Mexico, South America, and Turkey. Now, Yum Cha offers a very personal cuisine, with a focus on seafood and vegetables, influenced by Asian techniques and flavors, but with a Chilean and Mediterranean twist.
Fine Dining Table Team: How would you describe the experience offered by Yum Cha?
Nicolás Tapia: Yum Cha offers a unique and distinctive experience. The menu features dishes bursting with flavor, where tea plays a central role—not only as a beverage, but as an element that enhances and complements every flavor on the menu. It gives diners the chance to rediscover a staple as everyday as tea, but in a completely new context.
Fine Dining Table Team: What do you think of Chile's culinary potential compared to other countries such as Peru and Argentina?
Nicolás Tapia: Chile has enormous potential, although I’m not sure if I should call it a «culinary powerhouse» just yet. I think we have the ability to develop something unique, without needing to compare ourselves to Peru or Argentina. Our abundance of seafood is unmatched, and that gives us a solid foundation on which to build our own culinary identity.
Fine Dining Table Team: In one sentence, what can people find at Yum Cha that they won’t find anywhere else?
Nicolás Tapia: A unique experience, full of intense flavors, and a fresh take on a familiar product like tea.
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