ProChile Highlights Chilean Culinary Excellence for New York's Influencers and Media

ProChile Showcases Chilean Culinary Excellence in NYC

On October 20, 2026, ProChile, the Chilean export promotion agency affiliated with the Ministry of Foreign Affairs, will present an exclusive celebration of Chile’s food and beverage offerings in New York City. This remarkable event is specifically tailored for media, influencers, and industry professionals, showcasing the rich flavors and traditions of the Chilean culinary landscape.

A Unique Culinary Experience

ProChile will deliver two distinct invitation-only experiences designed to highlight the quality, diversity, and versatility of Chilean products available in the United States. The event will include a specially curated Chilean lunch and an insightful masterclass focusing on wine and pisco.

The lunch will be crafted by Ignacia Valdés, the Executive Chef of Tokyo Record Bar and a talent honed in Michelin-starred kitchens in Paris and New York. Drawing inspiration from her Chilean heritage, Chef Valdés will feature a menu that showcases unique ingredients such as caviar, cochayuyo, merkén, salmon, mussels, and lúcuma. This will not only introduce attendees to the distinct tastes of Chile but also immerse them in the country’s vibrant culinary traditions.

In the afternoon, renowned Chilean sommeliers Jonathan Charnay and Andrea Martínez Sandoval will lead a masterclass exploring Chile's diverse wine offerings and the intricacies of Chilean pisco, a spirit deeply rooted in the country’s history. Charnay, a partner at Nuyores and former Beverage Director at the acclaimed three-Michelin-starred Masa, will present a selection of exceptional Chilean wines. Meanwhile, Sandoval will take guests through the origins, styles, and production methods of Chilean pisco, giving attendees a comprehensive understanding of this versatile spirit.

Elevating Chilean Products in the U.S. Market

“ProChile is dedicated to enhancing the visibility of Chilean products in the U.S. by connecting their distinctive quality and origins with industry leaders and consumers,” said Andrea Sapag, Chile’s Trade Commissioner in New York. This event aligns with ProChile's mission to showcase the breadth of Chile’s food and beverage offerings and foster significant relationships between Chilean producers and key figures in the U.S. market.

Wine – Diversity, Quality, and Sustainability

Chile’s wine regions extend over 1,500 kilometers, featuring high-altitude vineyards and coastal locales that produce a remarkable array of wine styles. Approximately 350 wineries export their products to 140 markets globally, offering everything from premium labels to organic and biodynamic selections. As a hallmark of sustainability, around 92 wineries are certified under Chile's National Code of Sustainability, accounting for 80% of bottled wine exports. The event will shed light on regions like Itata Valley, renowned for its four-century viticultural heritage and varietals like País, Cinsault, and Carignan, which are inspiring a new generation of wine producers.

Pisco – A Spirit with Heritage and Promise

Predominantly produced in the Atacama and Coquimbo regions, Chilean pisco boasts the oldest Denomination of Origin in the Americas. Its clear and aged varieties create a broad appeal for sipping and cocktail creation, fostering exciting opportunities within bars and retail environments. Exports of pisco have surged, reaching US$3.9 million in 2025 alone, marking a year-on-year growth of 27.6% and showcasing its expanding potential in the U.S. market.

Seafood – A Rich Pacific Heritage

Chilean seafood, sourced from a bountiful Pacific coastline, includes a variety of high-quality products such as salmon, mussels, Southern hake, jack mackerel, and farmed sturgeon caviar. These items are cultivated under stringent food safety and sustainability standards. In 2025, Chilean seafood exports amounted to US$9.186 billion, with the United States as the leading destination, accounting for US$2.918 billion, or 31.7% of total shipments. The event will celebrate this significant export relationship, emphasizing the vital role Chilean seafood plays in the country’s economy.

Conclusion

Through this showcase, ProChile aims not only to impress attendees with Chile’s gastronomic offerings but to deepen the appreciation for the stories behind them, paving the way for successful collaborations between Chilean producers and the U.S. market. As culinary trends evolve and consumer preferences shift, establishing strong connections will be essential for promoting the unique and high-quality offerings that Chile has to share with the world.