Ignacio Ovalle

The Climb

Technique and structure were set early through Paul Bocuse School, then tested in Santiago de Chile, where Ignacio Ovalle moved through service in stages rather than leaps. That schooling supplied the technical frame; the city supplied the repetition, pace, and accountability that shape a working kitchen career. The first rung was cook base at Restorán Opera in Santiago de Chile, where the work begins with the line and the demands of service. From there, Ignacio Ovalle advanced to Executive Chef at Restorán Opera in Santiago de Chile, a change that signals responsibility for standards as much as for output. Later, as chef corporativo at La Vinoteca in Santiago de Chile, his remit widened beyond a single pass or service to a broader leadership role. Today, Ignacio Ovalle is Executive Chef of La Calma by Fredes (since 2021). The progression is straightforward: from production to oversight, from kitchen floor to operational control, all within Santiago’s restaurant landscape.

Today

La Calma by Fredes is the current working ground, where Ovalle has served as Executive Chef since 2021. The kitchen reads as a place where precision matters more than display, and where product, control, and restraint set the tone.

Signature

Pejesapo al jugo is one of Ignacio Ovalle’s signature dishes. It points to a hand that works close to the ingredient, with attention to the Chilean sea rather than to ornament.

In Their Words “We focus on working only with raw materials, nothing processed or frozen.” Those lines describe a kitchen model built around origin, handling, and freshness. In that framework, Ovalle’s work at La Calma by Fredes sits inside a clear product-first method, where the material is left to carry the plate.

Recognition

The main credential is the path itself: Chef executive at Restorán Opera in Santiago and Executive Chef at La Calma by Fredes since 2021. Ignacio Ovalle’s record is one of sustained work inside Santiago kitchens, with leadership defined by progression rather than noise.