Taste of Chile
Flavors from the Edge of the World
Portugal’s culinary identity is shaped by a deep respect for local ingredients, regional traditions, and the bounty of both land and sea. Throughout Wine First, our hosts meet some of the country’s most acclaimed chefs, whose creativity and craftsmanship showcase the very best of modern Portuguese cuisine.
Tasting Ceremony with Executive Chef Pablo Cáceres
Executive Chef Pablo Cáceres – VIK, Chile
Pablo Cáceres is the Executive Chef at VIK in Chile, where he leads the culinary vision of one of the country’s most distinctive wine estates. With a deep respect for local ingredients and a strong focus on seasonality, he creates dishes that reflect the dramatic landscape and unique terroir of the Millahue Valley.
At VIK, Cáceres works closely with the estate’s philosophy of harmony between nature, wine, and gastronomy. His cuisine is modern and expressive, yet grounded in purity of flavour, allowing Chile’s exceptional produce to take centre stage. Each plate is designed to complement the estate’s acclaimed wines, creating a seamless dialogue between kitchen and vineyard.
Through his refined approach and creative precision, Pablo Cáceres has helped shape VIK’s culinary identity into an essential part of the guest experience, where food and wine come together in a cohesive expression of place.
Tasting Ceremony with Chef Álvaro Romero
Chef Álvaro Romero – La Mesa, Chile
Álvaro Romero is a Chilean chef whose background bridges both design and gastronomy, bringing a distinctive sense of creativity and precision to his culinary work. After studying in Chile, he refined his skills in France, where he developed a deep respect for discipline, technique, and the integrity of ingredients.
His career includes notable experience at the acclaimed Restaurant Europeo in The Singular Hotel Lastarria, where his cooking earned recognition for its refinement and attention to detail. In 2019, he founded his own restaurant, La Mesa, where he continues to shape a personal culinary vision rooted in seasonality, craftsmanship, and close relationships with local producers.
Through his work, Romero emphasizes respect for ingredients and the people behind them, creating dishes that highlight purity of flavor while celebrating the connection between producer, chef, and plate.
Tasting Ceremony with Chef Nadia Haron
Executive Chef Nadia Haron – Cavas Wine Lodge in Mendoza, Argentina
Nadia Haron shapes the culinary identity of one of the region’s most exclusive wine retreats. Set among the vineyards of the Andes foothills, the lodge offers an intimate connection between food, wine, and landscape, with Haron’s cuisine reflecting the purity and richness of the surrounding terroir.
Her cooking is defined by a refined, ingredient-led approach that highlights Argentina’s exceptional produce and the character of Mendoza’s wine country. With a strong focus on seasonality and balance, she creates dishes that are designed to complement the estate’s acclaimed wines, enhancing the overall sensory experience for guests.
At Cavas Wine Lodge, Chef Nadia Haron brings together elegance, restraint, and a deep respect for place, crafting a culinary experience that mirrors the romance and depth of Argentina’s wine culture.
