Chef Biography
Guillermo Rodriguez was born in 1956 in the village of Peach, in Cajon del Maipo, (Metropolitan Region of Chile). After finishing school, he completed his higher education in Inacp, where he graduated in 1976 as a Technician in International Cuisine. Following apprenticeships in Chile, he earned a scholarship to study at the Paris Hotel School. In 1980, he helped in creating the first French restaurant in Chile, L’Etoile.
In 1992, he joined the Plaza San Francisco Hotel as executive chef and in 1998, the television crew for Great Chefs television showed up to tape Chef Guillermo for their Great Chefs of the World television series.
He has gone on to receive many awards from Spain and Chile, and in 2008 he created a company that specializes in new Chilean cuisine called Gastronomic Space (Aceros Chile), and is president for the Chilean chapter of “Les Toques Blanches”.
Recipes
Conger Eel on Quinoa
Serving: 4 Print Conger Eel on Quinoa By Great Chefs October 15, 2015 Medallions of eel are quckly sautéed and cushioned on a bed of quinoa. A simple herbed butter sauce is used on the eel. Quinoa is one of the “supergrains” — and an ancient one, at that. It was an Incan staple; now […]
Pacific Delicatessen
Serving: 1 Print Pacific Delicatessen By Great Chefs October 13, 2015 Scallops, prawns, shrimp, and clams saute — almost stew — in butter and wine, then are poured over sauteed potato cakes. The buttery pan juices are spooned over the seafood. This is a simple and delicious way to serve a variety of shellfish. Ingredients […]
Rabbit in Zucchini and Thyme Royale
Serving: 6 Print Rabbit in Zucchini and Thyme Royale By Great Chefs October 9, 2015 Individual quiches, studded with tomato and zucchini dice, are topped with braised rabbit tenderloin and a quenelle of chive mashed potato. The pan sauce is laced over the rabbit. The dish is served with glazed broccoli florets and carrots; carve […]
Lamb Tenderloin with Lentils and Herbed Jus
Serving: 4 Print Lamb Tenderloin with Lentils and Herbed Jus By Great Chefs October 7, 2015 Using lentils almost like refried beans, Chef Rodriguez makes a tasty cake of lentils as a base for slices of lamb tenderloin. A simple sauce of reduced lamb jus and a bouquet of herbs accompany the dish. Ingredients Lentils […]