ProChile Brings Taste of the Pacific to New York

Executive Chef Ignacia Valdés, known for her work in Michelin-starred kitchens across Paris and New York, will curate a menu featuring native ingredients like cochayuyo, merkén, and lúcuma. Her culinary presentation serves as a gateway to Chile’s distinct food traditions, paired with expert-led sessions on the country’s viticulture and pisco production. Sommelier Jonathan Charnay will guide guests through Chile's 1,500-kilometer stretch of vineyards, while Andrea Martínez Sandoval will spotlight pisco, a spirit currently seeing significant international momentum.

This push into the New York market reflects broader economic trends for Chilean exports. In 2025, Chilean seafood exports reached $9.186 billion globally, with the United States remaining the primary destination at $2.918 billion. Simultaneously, Chilean pisco has seen a 27.6% surge in annual export growth, reaching $3.9 million as producers look to expand beyond their traditional markets. For Trade Commissioner Andrea Sapag, the objective is to move beyond simple trade figures by fostering direct relationships between local producers and the professionals who influence American consumer habits.