Chila

Creativity is at the heart of Chila — including innovation of flavor and also sustainability. Blurring the lines between dining room and kitchen, the team is collectively working on a project to rethink what society considers as waste. The restaurant is exploring the opportunities of organic material in a project called Biomaterials.  


Food scrap is a valuable raw material, and Chila is providing proof of concept of this thanks to their research and development lab that tests the possibilities of biodegradable materials in hospitality. This Biomaterials project has enormous potential; not only is the team exploring how energy is transfused from soil to plate, but they are de-industrializing material production to generate their own products through upcycling, circularity practices, waste reduction and self-sufficiency. You can taste Chila’s innovation at the restaurant by experiencing the Coffee Service, which is prepared out of used coffee grounds.