Chile: Wine, Food & World-Class Gastronomy

Business, Culinary Exploration & Luxury Travel in Santiago and Colchagua Valley

Chile is a destination that seamlessly blends business, wine sourcing, and culinary discovery. The primary purpose of this trip was to secure four proprietary wine labels for our restaurant collection, but as anyone in the food and beverage world knows, a journey like this quickly becomes about much more.

From innovative cocktail bars in Santiago to vineyard collaborations in Colchagua and one of the world’s most creative tasting menus, Chile delivered an unforgettable food and wine experience.

Santiago, Chile: Where the Journey Begins

Hotel Stay in Santiago

After a long international flight, we arrived in Santiago and checked into the
Santiago Marriott Hotel — an ideal base with a central location, comfortable rooms, and amenities perfect for a short but intensive business trip.

After a quick nap and refresh, we explored Santiago’s evolving cocktail culture, visiting a couple of standout bars recommended by Chilean friends — a reminder that Santiago is quickly becoming a serious player in the global bar scene.

Osaka Santiago: Elevated Seafood & Chilean Wines

Dinner was at Osaka Santiago, formerly ranked on Latin America’s 50 Best Restaurants. The seafood quality was exceptional, techniques were refined, and the wine list was particularly impressive — showcasing premium and often hard-to-find Chilean wines.

This meal set the tone for the journey ahead: thoughtful cuisine, world-class ingredients, and a deep respect for product.

Colchagua Valley: Chilean Wine, Terroir & Tradition

Ventisquero Wine Estates: Blending Proprietary Wines

The following day we traveled to Colchagua Valley, one of Chile’s most prestigious wine regions, for a full day at
Ventisquero Wine Estates.

Ventisquero was named Wine Enthusiast’s 2024 “New World Winery of the Year” and is known for expressive, terroir-driven wines. Standout labels include:

  • Tara – sourced from Chile’s Atacama Desert

  • Pangea – a powerful yet elegant Syrah

  • Vértice – Carmenère/Syrah blend

  • Herú – refined Pinot Noir

  • Enclave – a Bordeaux-style blend created by Felipe Tosso and John Duval, crafted in Pirque under the influence of the Andes Mountains and Maipo River

We were welcomed with a vineyard lunch before beginning hands-on blending sessions with Felipe Tosso, Ventisquero’s award-winning winemaker. The process of tasting, blending, and refining our proprietary wines was both technical and deeply rewarding — and the final selections have since become standouts in our restaurant collection.

Vineyard Hospitality & Open-Fire Dining

What truly distinguished Ventisquero was the warmth of its team. The experience evolved from a professional collaboration into a genuine friendship, celebrated with an open-fire dinner in the vineyards, paired with some of Ventisquero’s finest wines.

A highlight was touring the vineyard in a restored 1950s Mercedes pickup truck, hopping off to enjoy wine directly among the vines. Experiences like this reconnect you with the craftsmanship behind fine wine — something we can sometimes forget when ordering a bottle in a restaurant.

That evening, we stayed at a nearby traditional hotel with terracotta décor, authentic regional character, and exceptional hospitality. Even the gift shop reflected Chile’s craftsmanship, offering high-quality local products rather than tourist souvenirs.

Back to Santiago: Pisco, Seafood & Culture

Chipe Libre: Chile’s Pisco Culture

Returning to Santiago, we lunched at
Chipe Libre – República Independiente del Pisco, enjoying pristine seafood and expertly made pisco sours. It’s one of the best places to understand Chile’s national spirit and its versatility.

After lunch, we explored Santiago’s historic neighborhoods — a perfect balance of culture before the culinary pinnacle of the trip.

Boragó Restaurant: Chile on the World Stage

One of the World’s Best Restaurants

Our final evening was at Boragó, ranked:

Chef-owner Rodolfo Guzmán personally welcomed us, beginning with a private tasting of exceptional Chilean wines — a rare opportunity to understand terroir before the menu unfolded.

Boragó Tasting Menu Highlights

Boragó’s tasting menu is a celebration of Chile’s biodiversity, indigenous ingredients, and seasonality. Highlights included:

  • A refined opening course featuring blue algae, delicate and expressive

  • Local sea urchin, pristine and ocean-driven

  • A soup made from cochayuyo root — a humble, protein-rich seaweed traditionally eaten in Chile — elevated into a dish honoring Chef Guzmán’s childhood

  • A nostalgic bread course paying tribute to memory and simplicity

  • Exceptional crab, gently steamed in seaweed and served with flowers and broth

  • Native tubers and foraged ingredients that showcase Chile’s indigenous pantry

  • A perfectly executed lamb course, slow-roasted over open coals visible from the dining room

  • Desserts incorporating algae and seaweed, plated as if discovered in nature rather than constructed

Each course was paired with rare and compelling Chilean wines, reinforcing the country’s rising status in global gastronomy.

Chef Guzmán’s humility and creativity made this not just a meal, but a deeply educational and emotional experience.

Why Chile Is a Rising Global Food & Wine Destination

Chile exceeded expectations. From world-class wineries and cutting-edge restaurants to genuine hospitality and cultural depth, it is a country just beginning to realize its global potential.

This trip was defined by exceptional wine, unforgettable food, old friends, and new friendships. For travelers seeking something truly distinctive — thoughtful, terroir-driven, and forward-thinking — Chile deserves a place at the top of your list.

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