Ascending culinary star RODOLFO GUZMÁN of the award-winning Boragó in Santiago releases the first high-end gastronomy cookbook in English by a Chilean chef
that times have changed, that everything has become more expensive.
The cost of renting a place to establish a restaurant in a major city has skyrocketed and food has become costlier, while our free time has decreased. It is also common to hear that luxury restaurants will disappear and that most people will eat at bistros, or at cheaper but still sophisticated places.”
So says fast-rising culinary star chef Rodolfo Guzmán, who helms Santiago, Chile's Boragó, which finds itself on the World's 50 Best Restaurants list among an illustrious, exclusive group in Latin America that includes Peru's Central, Maido and Astrid y Gastón, Brazil's D.O.M, Argentina's Tegui, and Mexico's Pujol and Quintonil. He finds the sentiments of contemporary times both confusing and contradictory. “What is luxury?” he asks. “How do fine-dining restaurants around the world operate? These are important factors to consider, and they function differently depending on the context and the culture.”
Guzmán outlines the crucial elements for any establishment, also serving as a manifesto of his life's work: “Restaurants should be capable of modifying an environment and an entire community, as well as altering or improving the perception of food, communicating a message through the food that is consumed daily. They are also capable of generating knowledge and transmitting