Fernanda Fuentes Cárdenas

At Nub, Fernanda Fuentes Cárdenas and Andrea Bernardi champion a culinary philosophy they term "rooted cuisine," which serves as a vibrant cultural bridge between Italy, Chile, and the Canary Islands. This ethos is founded on the unwavering belief that food should tell a deeply personal story, reflecting their diverse backgrounds and the journey that brought them together. They are profoundly committed to honoring local products, particularly those from organic farming, elevating them to become the absolute protagonists of every dish. Their vision extends beyond mere taste, striving to create a comprehensive sensory experience that evolves through different stages and environments, inviting diners to engage all their senses. Innovation is harmoniously balanced with a profound respect for tradition and the cherished memories of their origins, ensuring that while the cuisine evolves, its soul remains intact. This philosophy also embraces artisanal processes, evident in their use of custom-made crockery and utensils by local creators, and a refusal to be constrained by labels, as they simply "love good food." The chefs at Nub employ a technical style focused on delivering vibrant, intense flavors with significant depth, meticulously designed to create lasting culinary memories. Their approach involves a perfect, often unexpected, blend of Latin American and European influences, incorporating elements such as rich Mediterranean broths, traditional Chilean ingredients like millo (corn), ancestral techniques, and unique items like colatura di alici (anchovy essence) to enhance flavors while upholding authenticity. Plating is an integral part of their artistic expression, with dishes meticulously framed by bespoke crockery and utensils crafted by local and national artisans. This dedication to presentation elevates the visual appeal, further enhancing the dining experience. Nub offers two distinctive tasting menus: 'Novatore,' their primary offering, and 'Waywen,' its vegetarian counterpart. These menus showcase their creativity, complemented by an expertly curated wine list and pairing options designed by their sommelier to enrich the gastronomic journey. Signature dishes that exemplify this approach include their kefir cream, a reinterpretation of the classic Italian caprese salad, and the corn crème brûlée with black pig empanada, a sophisticated reimagining of the Chilean pastelera de choclo.

Mentored by Andrea Bernardi.