Sergio Barroso – born in Madrid to a family of chefs, has worked at El Bulli, the legendary known for its extraordinary food revolution, Denis Martin in Vevey, Switzerland, and the five-star Monte Carlo Beach in Monaco – all of which have shaped his esteemed cooking style. Sergio is reinventing the way Chileans eat, by marrying European techniques with local ingredients.
“I can’t stop thinking about food. I have lots of notebooks and keep one at home and one here at the restaurant, full of recipes, ideas, drawings. When I have an idea, I jot it down right away.”
Calle Antonia Lopez de Bello 040 Providencia,