ProChile Connects New Yorkers with Chilean Culinary Heritage and Drinks

Embracing Chilean Culinary Heritage in New York

On October 20, 2026, ProChile, the national export promotion agency of Chile, orchestrated a delectable event in New York City, bringing together influential media members, culinary experts, and industry professionals to dive into the rich tapestry of Chile's food and beverage scene. This event showcased the essence of Chile through a thoughtfully curated culinary experience that featured the country's exceptional wines, artisanal pisco, and renowned seafood, underscoring the diverse flavors that Chile has to offer.

A Culinary Journey with Ignacia Valdés

The event began with an exquisite lunch prepared by Ignacia Valdés, a culinary virtuoso with experience in Michelin-starred kitchens both in Paris and New York. Drawing from her Chilean heritage, Valdés crafted a unique menu that highlighted local ingredients including caviar, cochayuyo (a type of edible seaweed), merkén (a traditional smoky spice), salmon, mussels, and lúcuma, a tropical fruit. Each dish was a celebration of contemporary Chilean cuisine, giving attendees a chance to taste traditional flavors reinterpreted for modern palates.

Wine and Pisco Masterclass

In addition to the culinary delights, the afternoon featured a masterclass on Chilean wine and pisco led by two distinguished sommeliers, Jonathan Charnay and Andrea Martínez Sandoval. Charnay introduced attendees to an array of wines sourced from the Itata Valley, a region famous for its heritage grape varieties and diverse terroir. Meanwhile, Martínez Sandoval enlightened guests on the historical roots and various styles of Chilean pisco, the country’s signature spirit made from grapes.

Andrea Sapag, Chile's Trade Commissioner in New York, emphasized the significance of such events in promoting Chile's exports. “Connecting Chilean products with those who shape consumer perceptions is crucial. This experience allows us to present the rich diversity of our offerings and foster relationships that can introduce more people to Chilean wines, piscos, and culinary delights,” she noted.

Chilean Wine: A Global Journey

Chile's wine production spans an impressive 1,500 kilometers from the high-altitude vineyards in the Andes Mountains to the cooler coastal regions. Currently, around 350 wineries export their products to 140 countries worldwide, showcasing a vast array of wine styles. From premium selections to small-batch organic, biodynamic, and natural wines, the Chilean wine industry represents a commitment to quality and sustainability.

An impressive 92 wineries in Chile are certified under the National Code of Sustainability, signifying that sustainability is a key value for the industry, accounting for a considerable portion of bottled wine exports. The Itata Valley, with its rich winemaking legacy of over four centuries, has gained renewed interest for producing traditional grape varieties like País, Cinsault, and Carignan, indicative of Chile’s evolving wine landscape.

The Story of Chilean Pisco

Chilean pisco holds the distinction of being the first Denomination of Origin established in the Americas, primarily produced in the Atacama and Coquimbo regions. Its versatility makes it a popular choice for both sipping and crafting cocktails. Chilean pisco experienced notable growth in 2025, with exports totaling $3.9 million, marking a 27.6% increase compared to the previous year. The spirit found its way to 40 international markets, engaging numerous buyers.

Bountiful Seafood from the Pacific

Chile’s coastline is blessed with an abundance of quality seafood, ranging from salmon and mussels to southern hake and jack mackerel, all underpinned by strict food safety and sustainability regulations. In 2025, the country saw seafood exports reach $2.918 billion, making it the leading seafood exporter in Latin America.

Strengthening Awareness of Chile’s Rich Culinary Offerings

By bringing together key players in media and the culinary industry, ProChile effectively amplifies awareness of Chile's unique food, wine, and pisco offerings. This not only cultivates appreciation for Chilean cuisine but also opens avenues for expanding its presence in the competitive U.S. market.

In conclusion, ProChile’s initiative in New York embodies the essence of promoting Chile's rich cultural heritage and culinary prowess, setting the stage for enhanced connections between Chilean products and the international marketplace. ProChile remains committed to fostering relationships that will help showcase Chile as a reliable and innovative supplier in the world of gastronomy.