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Journeys In Taste

Lexus Experience

Tradition always underpins Barroso’s work. “You need tradition in order to innovate,” he explains, voice edged with passion. The Lexus LX allows him access to new possibilities. Barroso drives to the coast looking for the picoroco he wishes to cook, and on the way visits a tiny hillside goat farm to try the flavoursome cheeses made there. Barroso’s food is about finding the balance in a blend of varied flavours, letting each ingredient enhance the others. “No element is dissonant – and yet they must be different.” It’s an approach that allows every individual aspect to shine, and at the same time, creating a sum that is greater than its parts. It’s something that mirrors the ethos of the Lexus LS flagship sedan, too–Barroso’s ride of choice during his recent stint at Intersect by Lexus in New York: using the strength of single elements to create a unique experience, powerful in and of itself.

Elevating Taste

Watch “Elevating Taste” featuring Sergio Barroso and the Lexus LX and LS,
made in partnership between Lexus and Condé Nast Traveler


Sergio Barroso

Originally from Madrid, Barroso worked with Ferran Adrìa at El Bulli and at Denis Martin in Switzerland, where he honed his skills and developed an outlook that was entirely his own. For him, food is about elevation. Barroso takes the best ingredients and combines them in ways that will surprise and delight all those who have the pleasure of eating his cooking.

Chile holds a special fascination for the chef, who has made the country his home. Barroso moved to Santiago at age 26 after cooking his way through some of Europe’s most inventive restaurants. Barroso established 040 in 2015 as a means of exercising his own desires in the kitchen. “I have always thought, and this is why cooking is appealing to me, you have an infinite freedom to do as you please,” he says. 040 has been named as one of the World’s 50 Best Restaurants and is praised by critics around the world.


Sergio Barroso

Sergio Barroso a 33-year-old who currently commands the kitchen of 040 restaurant in Chile, has a long career began at an early age in kitchens such as Nodo de Alberto Chicote, Paco Roncero's casino terrace.

He was head of departure for fish from the prestigious Catalan restaurant El Bulli de Ferrán Adría, and then followed his career as head chef of Denis Martin in Vevey, Switzerland.

His last years in Europe were spent in Monte-Carlo Beach in Monaco, to then travel to Chile and create 040 local restaurant in which he is chef and owner.

040 has 3 years of life and has quickly managed to position itself among the best in Latin America and of course in Chile.






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