By Mayra Morales Palomino

Photos: Karai

Food is much more than just a way to explore flavors—it’s a heartfelt expression of love for a culture and its roots. Sebastián Jara, the chef behind Karai, a Chilean restaurant known for its bold and unique fusion of flavors, shares how his culinary journey began and what drives his passion today.

Sebastián, the head chef and creative force at Karai, got his start in the culinary world at a young age. “I stepped into the kitchen at 14, handing out flyers in the morning and peeling potatoes and onions in the afternoons,” Jara recalls.

However, his deeper interest in cooking blossomed thanks to his mom. “She taught me the basics to help me become independent and take care of myself,” he shares. “She’s always been my true inspiration in this incredible journey.”

When it comes to Karai, Sebastián describes the restaurant as more than just a workplace—it’s home. The close-knit team shares a unique bond that makes their work seamless and collaborative. Together, they craft dishes that blend not just flavors, but entire cultures. “It’s like creating magic,” Sebastián says. “We experiment, taste, and make sure we never lose sight of the essence of each tradition.”

Karai’s menu reflects this philosophy, combining Peruvian flavors with Chilean ingredients and Japanese techniques. Some standout dishes include the wildly popular Cangreburger, the tender and flavorful Lamb Yakiniku, and the crowd-favorite Seafood Rice.

Sebastián’s story reminds us that cooking is more than a skill—it’s a powerful way to keep traditions alive while transforming them into something new and extraordinary. Through his work, he turns diverse cultural influences into edible masterpieces that delight the palate and warm the soul.