Rodolfo Guzman's guest appearances

Rodolfo Guzman

1 2 3 Show

The Interested Eater

The Stoveside Chat Podcast

Alfie Bown

Pico Iyer

John Nguyen

Grace Lee

Joseph Lee

Jen Wang

Vera Brosgol

John Boyne

Chris Shepherd

Vanessa Friedman

Michelle Harris

Rachel Smith

Anna Simpson

Stuart Reid

Tom Wright

OwlTail

Chef Rodolfo Guzman, the chef, entrepreneur, and owner of Boragó in Santiago, Chile, did not expect to become a chef.   He was working in Chemical Engineering and Bioprocesses at the Catholic University of Chile, specializing in microstructures, and has been a participant in researches of neurology, psychology, nutrition, among other fields.   By luck (and necessity), he started to work in restaurants in United States and eventually joined the team at the legendary Mugaritz restaurant in Spain.   In 2006, he returned to Santiago and opened Boragó. It was established as a place that cooked with ingredients rooted in the Chilean landscape and culture. As a country that covered more than 4,200 km with an impressive range of geographies and climates, Chile provides a gastronomic playground with countless endemic ingredients.   Despite the abundance of great raw materials, Boragó struggled to keep itself on its feet. That changed in 2013, when it started to receive a lot of attention and the  expectations changed in the kitchen.   In this episode, he shares with us the challenges he faced early on, the importance of native Chilean cultures and the exciting things he learned from the great country of Chile!

Chef Rodolfo Guzman, the chef, entrepreneur, and owner of Boragó in Santiago, Chile, did not expect to become a chef. He was working in Chemical Engineering and Bioprocesses at the Catholic University of Chile, specializing in microstructures, and has been a participant in researches of neurology, psychology, nutrition, among other fields. By luck (and necessity), he started to work in restaurants in United States and eventually joined the team at the legendary Mugaritz restaurant in Spain. In 2006, he returned to Santiago and opened Boragó. It was established as a place that cooked with ingredients rooted in the Chilean landscape and culture. As a country that covered more than 4,200 km with an impressive range of geographies and climates, Chile provides a gastronomic playground with countless endemic ingredients. Despite the abundance of great raw materials, Boragó struggled to keep itself on its feet. That changed in 2013, when it started to receive a lot of attention and the  expectations changed in the kitchen. In this episode, he shares with us the challenges he faced early on, the importance of native Chilean cultures and the exciting things he learned from the great country of Chile!

Interview with Chef Rodolfo Guzman of Boragó Restaurant

Jose Andres

I had the opportunity to sit down with Rodolfo Guzman, Executive Chef at Jaleo Disney Springs.  Rodolfo is actually Jose Andres' very first employee.  He was hired in the early nineties as a dishwasher and moved his way up the ranks in various roles.  We talked about what it was like working with Jose, how he got the opportunity to work for him, and how he developed his passion for food.  Enjoy.

Jose Andres' First Employee Rodolfo Guzman, Executive Chef At Jaleo At Disney Springs

Chewsday: Rodolfo Guzman - Chilean chef