Rodolfo Guzmán is the chef and owner of Boragó in Santiago, Chile, where he has developed a distinctive culinary philosophy rooted in the country’s native terroir, biodiversity, and ancestral food traditions. Since opening Boragó in 2006, he has explored the extraordinary possibilities of Chilean ingredients, transforming the relationship between gastronomy, landscape, and cultural heritage. For Guzmán, Boragó is not a concept created by a restaurant, but a continuation of something he considers uniquely Chilean. Shaped by the country’s distinctive geography, with the Pacific Ocean to the west and the Andes to the east, Chile has developed an exceptional natural environment. 

From ancient forests to coastal ecosystems and remote mountain landscapes, its native ingredients tell a story of biodiversity and continuity stretching back millions of years. This connection to the land also reflects the knowledge and traditions of the Mapuche people, whose relationship with the territory remains an important part of Chile’s cultural identity. Working with more than 200 producers and foragers across the country, Guzmán and his team explore seasonal ingredients, many of which remain unfamiliar to contemporary gastronomy. Through extensive research and documentation, they investigate their properties, flavours, and culinary applications, uncovering possibilities that challenge conventional approaches to cooking. 

At Boragó, the changing seasons and the dramatic transformations of Chile’s landscape shape the menu, making each experience a reflection of a particular moment in the country’s natural cycle. In 2019, Guzmán founded CIB, Chile’s first food research centre, dedicated to the study, domestication, and sustainable use of native ingredients. Through this work, he continues to explore new applications for Chile’s natural resources while encouraging a deeper understanding of their cultural and ecological value. Through Boragó and CIB, Guzmán is expanding the possibilities of Chilean cuisine, revealing a world of flavours, techniques, and knowledge rooted in the land. His work is not simply an interpretation of local ingredients, but an ongoing exploration of a culinary heritage he believes is unique to Chile.