Taste of Chile
Flavors from the Edge of the World
Chile’s culinary identity is deeply connected to its remarkable geography, stretching from the Pacific coast to the Andes Mountains. Shaped by diverse climates, exceptional local produce, and a rich agricultural heritage, Chilean cuisine celebrates the flavors of both land and sea.
Throughout Wine First, our hosts meet some of the country’s most respected chefs, whose creativity and passion bring Chile’s culinary traditions to life while showcasing the exciting evolution of modern Chilean gastronomy.
Executive Chef Pablo Cáceres – Milla Milla, VIK Chile Retreat
Pablo Cáceres is the Executive Chef at Milla Milla, 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 Executive Chef Pablo Cáceres
Tasting Ceremony with Chef Álvaro Romero
Chef Álvaro Romero – La Mesa
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, Álvaro 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 Carlos González
Chef Carlos González – Casa Viñamar
At the heart of Chile’s coastal wine country, Chef Carlos González leads the kitchen at Casa Viñamar, where the ocean and vineyards meet on the plate.
Rooted in Chilean culinary tradition, Carlos is known for his precise, ingredient-driven cooking that celebrates the natural richness of the Pacific coast. His approach is simple but refined: let the produce speak for itself. Fresh seafood from the nearby shores, seasonal vegetables, and local herbs form the backbone of a cuisine that reflects both place and purity.
At Casa Viñamar, his dishes are designed to complement the surrounding wine culture, creating a seamless dialogue between kitchen and vineyard. The result is a dining experience that feels deeply connected to Chile’s landscape, elegant, honest, and full of character.
Chef Carlos González represents a new generation of Chilean chefs who honor tradition while quietly reshaping it for a modern palate.