Every evening in Singapore, Francisco Araya and Fernanda Guerrero captivate diners not with theater or music, but with a culinary performance at their 30-seater fine dining restaurant, Araya. The Chilean chefs, who have honed their craft over a decade, present a meticulously curated degustation menu that brings Chilean and South Pacific flavors to the forefront, a rarity in Singapore’s diverse food scene.
A Journey of Passion and Partnership
The couple’s journey began in the bustling kitchens of Alegre, a top-rated restaurant in Valparaíso, Chile. Araya and Guerrero, both from culinary backgrounds, reconnected there after having known each other since their teenage years.
“I knew him as part of my sister’s group but nothing else,” says Guerrero, 35. Their shared passion for food blossomed into a romantic relationship, leading them to Shanghai in 2015 to work at NAPA Wine Bar & Kitchen, an award-winning contemporary European restaurant.
Working together presented its challenges. Initially, they found it difficult to separate work from their personal lives. “We talked about work all day long,” Araya, 40, recalls. To manage this, they established a rule to end work-related conversations during their commute home, focusing on other interests like traveling, movies, and their dog, Sherry.
Realizing a Dream in Singapore
Their professional and personal partnership culminated in the opening of Araya in October 2023 at Mondrian Duxton Singapore. The restaurant, a collaboration with Culinary Arts Group, showcases their dream of creating a unique dining experience. Araya, as head chef, prepares six of the nine-course tasting menu dishes, including his signature Moqueca, made from Japanese kinki and served with amaranth and African palm oil dressing. Another standout dish is Picaña, pairing wagyu with chimichurri, a nod to Argentinian flavors.
Guerrero, a skilled pastry chef, enchants guests with her bread platter and a trio of desserts. The bread selection includes Marraqueta, a classic Chilean roll; Chapalele, a sourdough potato bread with smoked chili butter; and a chorizo and paprika bun. Her dessert highlight is Antarctica, featuring goat’s milk ice cream, dulce de leche, and Patagonia berries.
Their journey to Singapore represents not just a culinary venture but a personal dream realized. They emphasize sustainability and financial responsibility over accolades. “We focus on being sustainable as a business,” explains Araya. Their commitment extends to their team and the quality of their offerings, making them a standout in Singapore’s competitive dining landscape.
The Power of Collaboration and Passion
Araya and Guerrero’s story is also a testament to the power of collaboration and shared passion. Guerrero notes, “It’s about passion, communication. It’s a partnership.” They provide constructive criticism in the kitchen, ensuring their professional relationship remains strong.
For aspiring chefs and couples considering entering the F&B industry, Araya offers sage advice: “Creating something as a couple or as a family is rewarding. Many young chefs are hesitant to take the risk, but there’s something special about building a family business.”
The duo’s dedication, both to their craft and each other, has not only brought them success but also enriched Singapore’s culinary scene with a unique blend of flavors and heartfelt hospitality. Their story is a beautiful example of how passion, perseverance, and partnership can create something truly exceptional.
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