Torres del Paine, April 30, 2026.- Hotel Las Torres Patagonia’s chef, Joaquín Pitta, was part of the official jury of the Austral Gastronomy Tournament “Sabores Natalinos 2026,” a competition held in Puerto Natales as part of the International Event of Innovation and Gastronomic Tourism, promoted by the Última Esperanza Chamber of Tourism (CATUE) with the support of Corfo’s Viraliza program.
The tournament, in its sixth edition, brought together nine cooks from the region who put their creativity to the test in a live, public format, preparing dishes designed to highlight and diversify the use of Magellanic lamb, one of the most emblematic ingredients of the Patagonian larder. Pitta shared the evaluation table with renowned French chef Yann Yvin —president of the jury— and internationally recognized Chilean chef Álvaro Lois, forming a panel that brought together local, national, and international perspectives on austral cuisine.
Joaquín Pitta’s participation as a juror highlights Hotel Las Torres’ role as an active player in the development of the regional gastronomic scene. Since the 2022-2023 season, the chef of Argentine origin and Patagonian heart has led Coirón Restaurant, where he has built a culinary proposal based on native ingredients, products from the reserve’s bio-intensive garden, and a philosophy rooted in sustainability and circular economy.
“Working in a place like Torres del Paine National Park reaffirms our commitment to the environment. We want to give our guests a sense of identity through our interpretation of Chilean Patagonian cuisine, its products, and its traditions,” the chef has shared regarding the culinary proposal he leads at the reserve.
That same vision —in which Magellanic lamb, native herbs, and local products take center stage— was what he brought to the tournament’s jury, where contestants were especially valued for their ability to combine tradition, identity, and creativity.