Dear colleagues and friends,

 

I am writing to let you know some very emotional news. Today, I would like to inform you that this upcoming summer season will be the last for CHILA.

 

It’s been seventeen years since I started CHILA and it’s been an amazing journey so far. CHILA was born from a dream and from my vocation to have a restaurant when I didn’t even know it was gastronomic. This process has been incredible and I am very proud of what we could accomplish. I have been able to work with some of the best people in our industry: shoulder to shoulder at the restaurant and all the growers and suppliers that have contributed to our success and what this restaurant has become.

 

It has been a difficult decision, but at the same time, I am sure that it is the right one. The night of February 28, 2023 will be the last service in CHILA.

 

Furthermore, this experience gave me the opportunity to meet two great professionals, today friends and partners: Pedro Bargero and Marco Scolnik. Pedro Bargero who has been the heart and creative head of this last period of CHILA, a period that renewed the project and took it to the top, and Marco Scolnik who has developed the perfect translation of hospitality.

And this is how I wanted to share with you the news of the end of this beautiful cycle, I take this opportunity to tell you that we will soon be moving to our new space.

This change is just one of the many seeds I have been planting for the future.

 

We are excited about this new chapter but I cannot thank you enough for the love, perfection and passion with which my teams carried out every moment of CHILA in these 17 years of service.

To each person who passed through Alicia Moreau from Justo 1160, thank you again.

To each diner thank you for allowing us to restore at this level. Also for allowing what will be an exciting future, from there, each valuable member will once again have a place to continue developing.

 

Thank you for all the support, to each person who was moved by us.

Seventeen years have passed, and yet we are at a new beginning.

 

Cheers,

 

Andrés Porcel

CHILA puerro