After training in renowned restaurants in Chile and Europe, Guzmán opened Boragó in 2006, redefining Chilean gastronomy by highlighting endemic ingredients and ancient foods used by native cultures.

Collaborating with over 200 producers and foragers across Chile, he has gained privileged access to unique, seasonal produce, incorporating it into Boragó’s dishes. Guzmán and his team have meticulously documented the uses and properties of these ingredients, uncovering new culinary possibilities and challenging traditional approaches to cooking.

In 2019, Guzmán founded the CIB, Chile’s first food research center. Focused on domestication and sustainability, the CIB applies a circular approach to native ingredients, unlocking their potential for diverse applications. Guzmán reflects, “A Chilean ingredient once meant one possibility; today, it offers at least 300.” Through Boragó and the CIB, Guzmán continues to redefine the boundaries of Chilean gastronomy while fostering a deeper connection to the country’s rich culinary heritage.