Lorna Muñoz

She studied International Cuisine in Temuco, and subsequently Regional Cuisine in Punta Arenas. She opened a tea house, but had barely any time to do what she really likes doing: conducting research into cookery. So she began work as a chef, while travelling the entire archipelago compiling a list of forgotten recipes and products that were not reaching the Castro market. This task gave rise to a book, 'Chiloé contado desde la cocina' (Chiloé recounted from the kitchen - 2008), which she wrote along with  Renato Cárdenas. 

Her restaurant Travesía is located on the first floor of the family home, which formerly belonged to her mother and to her great-grandparents before that. In her recipes Lorna tells the story of Chiloé cuisine, the cuisine which took her to  ExpoMilan in 2015 and in which she immersed herself through her research. At Travesía she dries and smokes seafood, Chilean guava berries and herbs ... she makes native recipes with fresh fish and Chiloé "papa" potatoes, and shares the infinite secrets of the gastronomy of her native land. Her relationship with the sea is constant and inevitable.

Chile has 6,500 kilometres of coast, and even more around the many bays, islands or fjords in the southernmost part of the country, making a total of almost 83,500 kilometres. A spectacular figure which gives some idea of the gigantic dimensions of Chilean cuisine's relationship with the sea.