Conosh brings Boragó with Chef Rodolfo to JW Marriott Bengaluru

Conosh, an innovative force in India’s culinary experiences, is set to host an exclusive pop-up event featuring the globally renowned restaurant from Chile– Boragó with the acclaimed Chef Rodolfo Guzmán for the first time in India at ALBA, JW Marriott Hotel Bengaluru. Known for redefining Chilean cuisine through indigenous ingredients, groundbreaking techniques, and sustainable practices, Chef Rodolfo’s work has earned Boragó a place among The World’s 50 Best Restaurants for eight consecutive years and currently ranks at number 29. This prestigious event, hosted at JW Marriott Hotel Bengaluru on November 22nd and 23rd , marks Conosh’s commitment to curating experiences that elevate India’s culinary landscape, introducing new perspectives and flavours from around the world.

Gaurav Sinha, Hotel Manager, JW Marriott Hotel Bengaluru remarked, “We are truly delighted to welcome everyone to a special evening with Boragó, ranked 29th on The World’s 50 Best Restaurants. Hosting Chef Rodolfo at JW Marriott Hotel Bengaluru for the first time is truly a delight. We are extremely elated to serve all our guests a unique blend of culinary artistry and sustainability, as Chef Guzmán’s approach to honouring nature is beautifully showcased in every curated dish.” 

Through this collaboration, Conosh affirms its role as a curator of world-class dining experiences. Sharing their excitement, Neha Malik and Vaibhav Bahl, Co-Founders, Conosh added, “Conosh is proud to bring one of the most influential chefs on the global culinary scene today, Chef Rodolfo from the iconic Boragó in Chile to India. Chef Guzmán’s innovative approach and mastery of Chilean ingredients have redefined the boundaries of fine dining. Hosted at the prestigious JW Marriott Hotel Bengaluru, these exclusive dinners will introduce culinary enthusiasts to dishes that are crafted keeping in mind the Chilean territory, its produce and the producers. At Conosh, we believe in curating experiences that go beyond exceptional food; we aim to share the stories and philosophies of world-class chefs, fostering a deeper connection to the cuisine and the culture behind it. We extend our heartfelt gratitude to our partners for their unwavering support in bringing these extraordinary experiences to life.”

Chef Rodolfo is the head chef and owner of the world-renowned Boragó restaurant. After having worked in some of the most famous restaurants in Chile and Europe, Chef Rodolfo opened Boragó in 2006. From there, Rodolfo has rewritten the culinary rules in a process that has led him to introduce numerous ways of re-thinking about Chilean cuisine, cooking methods, native ingredients and Chilean products to the world.

Chef Rodolfo said "I've spent my whole life dreaming of immersing myself in Indian culture, which I consider one of the richest and most profound in the world. I’m truly excited to finally have the chance to experience it firsthand with Conosh and the upcoming dinners at JW Marriott Hotel Bengaluru.”

Chef Rodolfo’s pioneering approach has led to a profound reimagining of Chile’s culinary identity. From his meticulous work with native ingredients to the establishment of the CIB (Chile’s first culinary research centre), he has built a legacy that celebrates Chile’s indigenous ingredients in unprecedented ways. His extensive collaborations with over 200 Chilean producers and foragers have yielded an extraordinary pantry of seasonal, endemic produce, transforming them into the visionary dishes for which Boragó is celebrated. Each course in this special Conosh-hosted dinner series will showcase Guzmán’s expertise and dedication to preserving Chilean culinary heritage.

With this exclusive pop-up, Conosh continues to set new standards in India’s culinary scene, redefining what it means to engage with global flavours and fine dining. By bringing Chef Rodolfo Guzmán to India, Conosh reaffirms its commitment to crafting unforgettable experiences that transcend borders and foster a genuine appreciation for the stories, ingredients, and traditions that make each cuisine unique.