"I grew up in Santiago de Chile, where my childhood was shaped by the flavors of my grandmother’s Spanish and Mediterranean cuisine. She was my great inspiration; together, we spent long hours in the kitchen, and one day, she told me, ‘You have a good touch; you could be a chef”. The challenge of expressing and articulating our passion in such a remote location is both daunting and exciting. I find particular joy in working with local produce, and in Patagonia, the star ingredients include lamb, king crab, deep-sea fish, and the unique calafate. We are committed to freshness and utilizing what the region provides."