Rodolfo Guzmán has spent 15 years exploring, preserving and preparing Chile’s indigenous flora and fauna for his Santiago restaurant, Boragó. To bring produce from as far afield as Patagonia and the Atacama Desert to his Santiago restaurant, he works with hundreds of foragers and micro producers, supporting traditional cultivation methods and protecting the environment. Water comes from rainwater, vegetables from Guzmán’s own local farm. This brings dishes it would be impossible to create anywhere else on earth, and it’s unlikely you’ve heard of many of the ingredients: loco, and pinatra, to name just a few.

Christophe Aribert has banned all single-use plastic from his restaurant. This rare decision, also taken by Mauro Colagreco's Mirazur, has forced him to study every last detail: paper is soaked in beeswax, there is less or no sous-vide cooking, and plenty of negotiation with each supplier so they don’t use plastic packaging. Even the laundry no longer arrives in plastic bags. Thank you, Chef, for setting this example.