Our story is about stunning natural beauty, intimate spaces and connecting with nature. Our mission is to offer you authentic, warm and extraordinary service and share with you our genuine hospitality and local traditions. We take pride in our natural and cultural richness and on being environmentally and socially responsible in everything we do
Gastronomic philosophy
Our kitchens are driven by the mission to offer sustainable and healthy food that uses local and seasonally available products while supporting local farmers and producers. The aim is to get to “zero kilometers” of distance between our produce and our kitchen.
Executive Chef
Rodrigo began his studies in cooking in 1999, at INACAP Chesterton, where he also had the opportunity to do internships while he was studying. From his graduation until his departure to Canada, he worked in different restaurants as a cook and educational establishments as a cooking instructor, and continued his studies in gastronomic management, agroecology, organic farming, leadership and conflict resolution. Once in Canada, he resumed his studies and graduated in Hospitality and Tourism Management, Culinary Arts and from there he began to work in different hotels, such as the renowned Kingsbrae Arms Relais & Chateau, as well as specializing in HACCP and being certified in English as a second language. He linked up with local producers and fishermen to be able to develop the different menus based on the freshest available, always taking the seasonality of the products as a reference. Upon his return to Chile, he was chef at Lapostolle Residence, Relais & Chateaux and later at VIK. He participated in gastronomic festivals in Uruguay, Argentina, Peru, Brazil, the United States, Canada, France, Italy and Monaco, in addition to doing internships in two of the best restaurants in the world: Blue Hill at Stone Barns in NYC and Mirazur in Menton, France. He also specialized in wine (WSET) and founded two enterprises related to the production of salt flakes and charcuterie. Today he is the Executive Chef of Nayara Alto Atacama, where he is working to bring the hotel's gastronomy hand in hand with the 4 pillars of his work philosophy: fresh, local, seasonal and organic.