Within the framework of Gulfood 2026, the world’s leading food and beverage exhibition, Chilean gastronomy once again stood out on the international stage through an outstanding live cooking session held at the Chile Pavilion. The event brought the flavors of southern Chile to Dubai, capturing the attention of a diverse, global audience and reaffirming Chile’s position as a key player in premium food exports.
The culinary demonstration was led by Chilean chef Cristóbal Ruiz, who showcased the versatility, quality, and innovation behind Chilean products, with salmon as the central ingredient. Originally from Chillán, in southern Chile, Chef Ruiz has more than 20 years of experience as a chef instructor and currently serves as an instructor at ICCA Abu Dhabi. His professional career spans Spain, Denmark, England, Scotland, and Chile, along with experience as a restaurant owner.
This marked his third participation in the United Arab Emirates and his fourth collaboration with ProChile, while also representing a milestone as his first live culinary demonstration at Gulfood, designed specifically to highlight the adaptability of Chilean products for international markets.
Throughout the session, a large crowd gathered in front of the Chile Pavilion. Buyers, industry professionals, chefs, and visitors from around the world followed the presentation closely, drawn by the aromas, technical execution, and the storytelling behind each dish. The demonstration quickly became one of the pavilion’s most engaging moments, reflecting the strong international interest in Chilean food products.
Chilean salmon was the undisputed protagonist of the presentation. Chef Ruiz prepared a traditional cancato and a salmon ceviche, incorporating iconic Chilean ingredients such as walnuts, walnut oil, and golden raisins. These dishes highlighted not only the superior quality of Chilean salmon but also its remarkable versatility and its ability to integrate seamlessly into diverse culinary traditions without losing its identity.
At the conclusion of the cooking session, attendees were invited to enjoy tastings of the prepared dishes, along with samples of other traditional Chilean specialties, including mote con huesillo, empanada de pino, and pastel de choclo. This tasting experience allowed visitors to connect directly with the essence of Chilean cuisine and its rich culinary heritage.
For Chef Cristóbal Ruiz, gastronomy is deeply rooted in personal history. His passion for cooking began in his childhood, inspired by his grandmother Hilda, whom he consistently credits for transmitting the love of flavors and culinary traditions. Despite his international trajectory, Chef Ruiz remains closely connected to his Chilean roots, a bond reflected in his favorite dish: the classic pastel de choclo.
More than a culinary showcase, the cooking session at Gulfood 2026 served as a powerful platform for promoting Chile’s food industry. Through the chef’s expertise and the excellence of Chilean products, Chile successfully captivated a global audience, strengthening its image as a trusted supplier of high-quality, innovative, and sustainable food products in international markets.
