Chef Cristián Correa of Milcao - Biography

Santiago, Chile

May 2011

Chef Cristián Correa started his career working under noted Chilean chef Guillermo Rodríguez, and he later spent time in Marbella, Spain, training in Mediterranean cuisine, and another six months working in sunny Florida in the United States. In addition to working at some of Santiago’s finest hotels, including the San Francisco and Sheraton San Cristóbal, Correa’s constant search for new insights took him to New York as an apprentice to chefs Catalana Montse Estruch and Thomas Keller.

Currently, Correa owns Milcao in Santiago, where his food is based on combining modern techniques with unqualified respect for the products used. He works to showcase products and ingredients in a constantly-evolving style that straddles the modern and what is ingrained in the palates and minds of his guests.

Correa also serves on the Executive Committee for Latin American Development at the Culinary Institute of America, and he’s part of a larger effort to promote and advance Chilean cuisine. Correa has been responsible for the Chile Food Week events sponsored by ProChile in New York (2005), London (2007), Asia (2008), and Dubai (2009). In April 2009 he organized a state dinner hosted by Chilean President Michelle Bachelet.