Rodolfo Guzmán is a Chilean ambassador, but not in the usual sense. Instead of sitting behind a desk, this master chef works at his Restaurant Boragó in Santiago de Chile to increase the reputation of this Andean republic.
He achieves this with his avant-garde Endemic Cuisine which uses solely ingredients from Chile. This leading culinary idea was developed by the chef during his time at the famous restaurant Mugaritz in the Basque region, managed by Andoni Luis Aduriz. Once a week, he sets off on a collecting tour with his team in order to gather special and very rare ingredients for his menus and attract wellversed gourmets to Chile from all over the world.
ServusTV: Culinary Heights at Ikarus bei ServusTV
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.