Rodolfo Guzmán was part of Andoni Luis Aduriz’s kitchen team in Mugaritz in 2004. He also worked in Balzac and Superfundo, both in Madrid, before returning to Chile and working his way up the ranks in various different restaurants.
He opened his own restaurant Boragó in 2007 in Santiago, where he based the cuisine on the Chilean territory: the products, sea, forests, valleys and mountains, respecting what the soil is capable of delivering during each season. He uses the legacy of his Chilean forebears in his cuisine, cooking on hot stones and smoking with native woods from all parts of Chile.
Based on traditions held dear by Chileans and marked by the seasons, his cooking reclaims native preparations in a way that is untamed, rustic, indigenous, and innovative all at once.