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+56 65 229 2020, 08:00 - 23:00
+56 65 229 2020, 08:00 - 23:00
  • Andrés Donoso

My name is Andrés Donoso and I am Hotel Awa’s Sous-Chef. I was born in Ñuñoa (Santiago de Chile) but I was raised in Villa Alegre for the first years of my life.

I come from a Cookers’ family. My grandmother and my mom are of great influence on the flavors I bring to my cooking and which defines me as a Cook today.

I chose Cuisine as a career path at the age of 15. When I was 17 I told my parents that this was my life, passion and career. It wasn’t easy breaking the news to my father because he wanted me to follow his footsteps in the military. However I was so very sure so I got into Inacap Apoquindo (Cooking School in Santiago).

  • Filete de res trufado sobre berenjenas confitadas salsa de pimienta y vegetales asados

While I was still a student, I worked with Carlos Meyer at “Europeo” restaurant, right about the time it was chosen as the best restaurant in Santiago.

I graduated when I was 22 years old and worked at Awasi Atacama and Alto Atacama as a Chef-de-Partie, then I went back to Santiago and for a year I turned my apartment into a Supper club. Next, I decided to discover southern Chile. I was the Sous-Chef in Vira Vira hotel, in Pucon before I moved to Puerto Varas.

  • Ceviche de trucha del lago con hoja s verdes de cochamó y alcaparras

I am very happy to be able to do what I do because I get the chance to embrace local identity through cooking. I have great respect for local produce because it is a great privilege to be able to work with fresh ingredients everyday and this is only possible because of the hard work of local producers.

I believe you can be both rigorous and creative and in every stage of my career I try to recover the history and the tradition behind every produce.