Setting up a high class restaurant in the wild heart of Patagonia was quite a challenge. The absence of big supermarkets in the region led our first chef Carlos Meyer Anwandter to create Puyuhuapi's very own and unique food style, combining the freshest and most exquisite products and condiments found in Patagonia with vegetables, Mediterranean herbs and spices from our organic cultivation to a modern, but still local fusion. It is not an exaggeration to say his creations became very influential in Chile's top gastronomic circles. In our early days we brought ingredients from Puerto Montt, Punta Arenas or even Santiago, before becoming more and more independent. Our latest chef, the young and very talented Mapuche Luis Miguel Carticheo, who was lucky enough to learn from one of Chiles most well-known chefs, Guillermo Muñoz, is now working almost exclusively with local ingredients while experimenting with his own ethnic traditions.