Pablo Zamora, former NotCo, on Nobel Neruda: In Four Years, We Want to Be in La Chascona and La Sebastiana
Just as Pablo Neruda’s odes to the foods he cooked are known worldwide, so too aspires Nobel, the gastronomic project of former NotCo member Pablo Zamora and his wife, Paulina Montecinos.
In an interview with Entreprenerd, Zamora and Montecinos delved into their projections for this new venture located in Isla Negra, at the poet’s own Casa Museo.
How Did the Idea Come About? What Are the Expansion Plans?
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“Despite the international relevance and all the copyrights involved, in fact, he is the most translated poet globally by far, there was a sensory area not being covered, closely related to the character—his culinary aspect,” Zamora explains Entreprenerd.
We must remember Neruda’s famous odes to the onion, the watermelon, and perhaps the most well-known, the “Ode to Conger Chowder.” “There is a way he viewed his relationship with the environment, his connection with fishermen, which was also very influential here in Isla Negra, how he interacted with diners, how he invited people. And that part of his universe, of that dimension of Neruda, is what we wanted to rescue in this project called Nobel,”said Zamora.
The restaurant initially opens in Isla Negra but aims to move quickly to other locations: “within four years, we want to be in La Chascona and La Sebastiana.”
Settled in Isla Negra, Zamora explains “it has been a very beautiful process... and we are very happy because we have a close relationship with the Pablo Neruda Foundation, which holds the copyrights and also gives us access to operate within the Casa Museo.”
Combining Gastronomy and Technology
“Inhabiting the space between gastronomy and culture, working with a model of how to use technological innovation in the service of hospitality. That’s basically what we are trying to do, incorporating cutting-edge technology directly to the table,” Zamora explains.
The couple highlights how Neruda had the great opportunity to experience different flavors in the countries where he served as an ambassador, using those experiences to create his own recipes. This is something they want to replicate in NobelNobel, making the dishes “reflect a chapter, a capsule of his life, from his childhood... So, this is done with great respect, centered on the character, but also with a fresh perspective,” express Nobel’s founders.
“These aren’t dishes from 1937 or preparations from 1952; they are remastered versions of things that nourished the character,” they emphasize
However, Nobel also seeks disruption in the culinary field. Zamora describes, “we have a team that captures gases to use in conversion ovens and controlled grill temperatures. Others relate to how ultra-frozen foods are treated, slow cooking, and natural preservation.”
Zamora and his wife are not alone in this project. They also have Michael Borquez, who is the guide and head of operations for Nobel.
“It’s also interesting because Mike and I are partners in another company called Rebel Factory. Rebel Factory develops ingredients and engineering processes for food. This kitchen will also serve as an experimental culinary center for Rebel,” the former NotCo member details
“Rebel has developed some quite unique ingredients and finished products that have been launched in various countries, and we hope to include these ingredients in the experimental dinners that will take place at night in the restaurant. So, the restaurant has two facets.”
“One will have a more conservative menu, adhering to Neruda’s tradition, catering mainly to the museum visitors during the day, and at night we plan to open on certain evenings for more playful or experimental purposes. Our chefs will be creating, and we will also be testing technology and ingredients developed by Rebel. So, in a way, this will be, for us, a business community, a conduit to the consumer,” the entrepreneurs affirm.
Check out the full interview.
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