The path to success has not been easy for the Boragó restaurant. But owing to the tenacity and perseverance of its chef, Rodolfo Guzmán, Boragó is today Chile’s best restaurant.
Rodolfo Guzmán led a life that was quite unconnected to professional cooking. He began studying Commercial Engineering, but he gave this up to become a professional water skier. After suffering an injury that prevented him from continuing in the sport, his life took a 180-degree turn: he decided to embark on a culinary career and trained with some of the finest chefs in Spain, including Andoni Luis Aduriz at the Mugaritz restaurant.
The story of Boragó began in 2006. After securing funding, the restaurant did not have the success that had been expected and went bankrupt, on the brink of closing its doors on no fewer than five occasions.
The Chileans did not connect with Guzmán’s cooking, but his tenacity and perseverance drove him in on in the search for unique, locally-sourced flavours.
The influence of Spanish cuisine enabled him to develop the concept of “native cooking”, which employs the native produce that nature provides according to the season, something that the Mapuches, the original Chileans, also did.
Experiments on the ingredients that make up Guzmán’s dishes are performed in the laboratory on the upper floor of his restaurant. In addition he has created what are known as “biodynamic fields”, where he grows some of the vegetables that he uses in his kitchen. They are also home to livestock and the source of the milk that is subsequently used in the restaurant.
In 2011, Boragó was included in a list of the world’s best restaurants. Shortly afterwards Luis Arduriz, the chef at the Mugaritz restaurant, decided to travel to Chile to cook with Guzmán. The road to stardom beckoned. The culminating moment came with the visit of the culinary critic Andrea Petrini, judge for the World´s 50 Best Restaurants. Since then, Bogaró has managed to maintain its place in the top five Latin American restaurants.