Chef Alberto Collarte
I would say my cuisine is about fire, memory, and the place where I am cooking. It started in a very natural way, from family flavors, from Chile, from travel, and from all the kitchens where I have worked. Over time it became more connected to the product and less about trying to impress. Today I like food that has technique, but also soul. Food that tastes good, feels honest, and has a little bit of rock and roll.
