Mandarin Oriental, Santiago's Kitchens Now Led by Chef Claudio Marras

Mandarin Oriental, Santiago's dining program is now under the direction of Chilean Executive Chef Claudio Marras, whose roughly 25 years of international experience includes stints at El Celler de Can Roca in Spain and Le Bernardin in New York, two of the most decorated restaurants in the world, along with a previous role as executive chef for Jumeirah in Dubai.

Marras oversees the hotel's full culinary program, including Senso, which relaunched a new contemporary Italian menu in March 2026, and Matsuri, a Nikkei-fusion restaurant blending Japanese technique with Latin American ingredients like merkén and Pacific fish, alongside La Boutique, the hotel's patisserie.

Bringing a chef with Marras's pedigree, shaped by two of Europe and America's most acclaimed kitchens, to lead a South American hotel's entire dining program signals how seriously Mandarin Oriental, Santiago is investing in its culinary identity. For a city whose fine-dining scene has grown considerably more ambitious in recent years, Marras gives the hotel a genuine claim to leading it.

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