Ñam 2019 is coming

Between 1st and 7th April


With the motto “LET’S CHANGE THE WORLD EATING” and Bario Lastarria as the setting for ÑAM Innova and Santa Lucía Hill for ÑAM Santiago, the ninth version of one of the most important gastronomic events in South America was launched, which will bring great pofessional examples of international and social gastronomy. Gastón Acurio, the iconic Peruvian chef, and Josep Roca, renowned Spanish sommelier, are among the first guests.


The ninth version of the Latin American Cooking Festival ÑAM 2019 will take place between April 1st and 7th and will take place entirely in the district of Santiago. ÑAM 2019 committed itself even more to the Social Gastronomy, the movement that sees food as a tool for social change in culture, socio-environmentalism and health, making it its main driver from now on. That is why his motto “Let’s change the world eating” is so powerful and meaningful.


Among the first confirmed of this year are important representatives of social gastronomy in the world, such as the renowned Peruvian chef Gastón Acurio, who has revolutionized and shaken Latin American kitchen style, and Josep Roca considered one of the best sommelier in the world, creator of solid service and team concept at the award-winning Spanish restaurant “Celler de Can Roca”.




ÑAM INNOVA – From 1 to 3 April in Barrio Lastarria  – Lastarria neighborhood


It is one of the most important gastronomic encounters of social innovation in the country, an instance to inspire, learn more about what is happening around food, and that for the first time has activities (talks and workshops) for all those who need to professionalize such fundamental areas as the Kitchen, Management and Hospitality, in addition to all those interested in projects with these scopes.


Innova will be developed in two important venues: at the Gabriela Mistral Cultural Center (GAM) and Liguria in Merced restaurant. And it is there where relevant actors of the food areas that host different social gastronomy areas will be presented.


During three days will take place the PROFESSIONAL WORKSHOPS (important theoretical classes of experts that will help to professionalize in Kitchen, Management and Hospitality… an area in which we still have a lot to learn), PLATO DE FONDOMAIN DISH (inspiring talks of great guests that promote social changes), PECHAKUCHA (short and precise exhibitions that count on innovative food projects) and the CALDO DE CABEZA mobiliser (work assemblies to develop ethics and gastronomic policy).


And to learn and be inspired even more, there will be three other activities: a CONVERSATORY with Gastón Acurio (an intimate and profound conversation about his process in gastronomy), DIÁLOGOS DEL BUEN BEBER – GOOD DRIKING TALKS with Josep Roca (a close, intimate meeting about the service, the room and drink) and a WINE TASTING also with Roca (the privilege of listening to how this distinguished sommelier feels, sees and describes a selection of Chilean wines).


Among the other confirmed guests are Soledad Barruti, an Argentine journalist and writer who checkmates food business, that has just launched her second and controversial book Mala Leche; Pablo Rivero, the gastronomic entrepreneur and sommelier behind the success of Don Julio and give another meaning to the meat and grill, today recognized as the best Argentine restaurant according to the Latin America 50 Best. The surprise continues with Sebastián Quiroga, creator of Ali Pacha in La Paz (Bolivia), a haute cuisine restaurant with vegetables and plants as protagonists; Manu Buffara, chef at the Manu restaurant (Brazil), who in addition to using sustainable products, is the protagonist of the Huertas Urbanas  (urban orchards) project in Curitiba, where agriculture and waste take on other roles; Xabi Zabala, a Basque chef known for the renowned restaurant Infante 51 (Chile) and expert in precision cooking, as well as witnessing the changes he generates, both in restaurants that he advises and in Casa Hogar de Jesús (Ecuador) where he teaches cuisine to vulnerable youth; and Simón Vieira, director of the sustainability area of ​​Wok (Colombia), a restaurants chain that disseminates good practices, purchases directly from communities and controls the environmental impact of large-scale production.


ÑAM SANTIAGO – From 4 to 7 April at Cerro Santa Lucía – Santa Lucía Hill


Once again the emblematic Santa Lucía Hill receives the festival and does so in a more comfortable and welcoming way. ÑAM Santiago will have a tour with many and varied activities, for all tastes and all ages, and thus celebrate cooking and food.


This year the CALETA ÑAM – FISHING COVE ÑAM  will be in the Cerro (the glory of our sea in various products sold directly by the fishermen), ÑAM MERCADOÑAM MARKET (a rich and wide selection of artisanal products that travel the land and sea of ​​our country), COCINA TRASVASIJEKITCHEN TRANSFER (exchange of knowledge and flavors among producers of ÑAM Market and chefs from different parts of Chile, with practical and expository cooking classes … everything, in our large kitchen setting), COOKWORKS AND FOODTRUCKS to feed (they will be located in different parts of the hill, with a greater gastronomic offer for all tastes and needs) and ÑAM BAR (multiple formats of bars with wines, cocktails and various creations).


Schedules:  The entrance to Ñam Santiago will be from 12:00am at 10:30pm, and closure will be at 11:30pm.


We will have two special schedules with different activities for each one: from 12:00am to 03:00pm (activities and spaces dedicated to the family), from 05:00pm to 10:00pm (special activities, offering delicious cocktails).


General admission price: 4.000CLP, be aware of discounts and promotions. From March 1, ticket sales will be available in the web (www.ñam.org).


A ÑAM to joy, enjoy, learn, train and commit.








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