Chef Sabyasachi Gorai, director of Olive Bar & Kitchen, was introduced to Chilean food products a decade ago and is now in love with it and the country.
"I have been cooking with Chilean produce for 10 years now. I am a chef and so my connection was more with food rather than wine. It was later when I started drinking wine that I realised they have fantastic wine culture.
Now, I am in love with the country and its people," he said.Gorai believes that the food products would do well anywhere in the country as the supply is fresh and of good quality, but the distance and cost of the produce might pose problems.
