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In this version of Ch.ACO, the chilean chefs, Matías Arteaga and Álvaro Romero, will be the curators of gastronomic proposal of the art fair. With emphasis in productors value and seasonal ingredients, the culinary experience will includes a oyster bar, coffee culture and pizza, among other preparations. We talked with Matías Arteaga, itinerant cook and creator of the Ombligo Parao festival, to know more about what he is preparing to surprise the assistants to the fair, and about his link with art too.
By Ch.ACO team
What place in Santiago connects you with gastronomy?
"My most powerful connection to gastronomy is in the supply centers, in the Vega Central and the Fishing Terminal, because as a good chef that's where the ideas begin, where you see the fresh raw material".
What is the connection between gastronomy and art?
“It is absolute, because it is a very important part of the trade, where everything we develop as chefs has to do with interpretation and a very attractive way in which diners face this. It is important that we stay with the antennae open, it is what makes this craft of feeding more aesthetic”.
The seasons of the year inspire me, to see the colors, the color spectrums that are more powerful in each period of the year”
What inspires you?
“I am inspired by society, the final customer. The seasons of the year inspire me, to see the colors, the color spectrums that are more powerful in each period of the year”.
The kitchen is linked to the seasons ...
"Absolute. With Álvaro we have an absolutely national proposal”.
With which ingredient would you identify Ch.ACO if it were a meal?
“I would identify it with a potato, for the versatility, for what it unites and for how generous it is with the environment, for how it can be very purist and at the same time have a lot of rock & roll and style. For the multifaceted. Expression and creativity manifest themselves very strongly in a very simple ingredient, the potato. It dresses in different ways and everyone likes it”.
What does Ch.ACO mean to you?
“Ch.ACO means meeting and joining something that is half underwater, the collecting of art. It means punk, rock, something disruptive in a world that everyone imagines super elegant”.
"We will have the coffee culture represented and very purist. Very new dishes, a gastronomy coming out of the fire of the most primitive, but with a very delicate end, a technique that has to do with what is Ch.ACO"
What does the culinary experience bring to Ch.ACO?
“It contributes by several parts. It cultivates and enlarge an emotional and intellectual spectrum of the expression of different artists. It is better to have a careful gastronomic proposal that makes sense with what is happening at the fair. Gastronomy interprets all this context that the fair has”.
How will it be? What will they offer?
“In Ch.ACO there will be a very entertaining bar, the experience will be very fast, both for drinking and eating. On the other hand there will be the restaurant La Mesa, which has as special guest the fire, which I represent. We will have the coffee culture represented and very purist. Very new dishes, a gastronomy coming out of the fire of the most primitive, but with a very delicate end, a technique that has to do with what is Ch.ACO. We both meet, we both invite, we are both part of an experience”.