Not so when Rodolfo Guzmán cooks. This young Chilean chef is getting lots of attention at Boragó, his six-year-old restaurant in Santiago.
Guzmán forages for unusual ingredients and presents them in striking ways. But the whole point is that his dishes taste good, as they did when he cooked a Chilean dinner at Playa Rivera. Read LA Weekly's Squid Ink to see what he served.
Intense and dedicated, Guzmán worked all day at Playa to get ready for the dinner. At top you see him pounding one of the components of that meal, aromatic tepu wood that he brought from Chile.
Guzmán was one of several chefs chosen for Chilean food promotions at restaurants in the United States. I don't know who the others were, but we were lucky that he got the Los Angeles gig.