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This is the documentary in the studio from the BBC World Service.

I'm Jane Chambers on a food journey to meet Rodolfo Guzman, arguably the most famous chef in Chile.

We're very excited. New summer menu will start in a few days from now.

But also this year for the first time ever, we're kind of late. That's just a lot of pressure at the

test kitchen right now. So many things that we've been working for the last, I don't know, six months with,

it's just about to bloom.

Chili's known for succulent seafood, including mussels and clams,

from its 4,000 mile-long coastline.

My family's favourite is sea urchins on toast.

Inland, there are dishes like pastel de joclo,

which is mincemeat and onion with a sweet corn topping.

Food's important to Chileans.

Rodolfo's approach to cooking is described as territorial gastronomy,

where he builds dishes from different landscapes around Chile.

Regularly featured in the world's 50 best restaurant rankings,

he creates different tasting menus throughout the year, which change with the seasons.

We started as a small restaurant. We used to be four people in the kitchen now with 40.

Back when he started his restaurant, Borego, it was fashionable to look elsewhere for ingredients and inspiration.

Good restaurants were important ingredients from...

Yeah, from Japan, fish from Japan Japan or from Italy or from Spain but

you would never ever use Chilean fish and that doesn't make sense I said to myself at that

...