Rodolfo Guzmán was hacking away at something you're not likely to find in an L.A. market -- tepu wood from Chile. He had brought it for a dinner at Playa, John Sedlar's Beverly Blvd. restaurant, that would show how he works indigenous Chilean ingredients into stunning modernist dishes.
Barbara Hansen Chef Rodolfo Guzmán
Guzman, 34, has rocketed into the culinary stratosphere with Boragó, his 6-year-old restaurant in Santiago.
Translating what he does there into a one-night stand at Playa required the focus of a visionary, which he is, despite his easy-going good looks. Born in Santiago, Guzmán forages the length of his long, skinny country to search out unknown foods and explore native cooking techniques for his intricate, upscale preparations.More »