UmamiLab: A Night of Cutting-Edge Flavor


At the intersection of science and art, on the night of December 5th, Kitchen Club became a stage to celebrate the umami flavor.

Photo of the main hall of Kitchen Club, where guests gather before the UmamiLab 2023 dinner. People are standing, interacting, and enjoying drinks in an elegant and welcoming atmosphere, eager to experience the umami flavor that characterizes this culinary event.
Guests gathered in the main hall of Kitchen Club before dinner.

UmamiLab’s dinner served as a platform to present Raise, our umami extract, through the talent of nine renowned chefs across nine courses and three cocktails.

At Kitchen Club, each bite was a revelation. Dishes like Fran Albornoz’s “Gỏi cuốn de Mango Verde” and Fernando Ramos’s “Magellanic Oyster” demonstrated how umami, that essential fifth taste, is versatile in enhancing flavor experiences across various preparations.

The photograph shows a close-up of the chefs' hands in action, where Alejandra Toloza's hand is seen meticulously assembling Anibal Almarza's "Jardín Umami" dish. The dish, which is part of the UmamiLab menu, consists of cabbage in herbs and Raise, adorned with crispy basmati rice and smooth cashew velvet, presented on a dark ceramic plate that enhances its colors and textures. The attention to detail suggests the precision and care put into the preparation of a culinary experience that highlights the umami flavor.
“Jardín Umami” by Anibal Almarza, during the dish’s assembly

The dinner was more than a sensory experience; it was a demonstration of how innovation can coexist with tradition. Among the attendees were authorities like the Deputy Minister of Environment, Maximiliano Proaño, Graciela Urrutia from Transforma Alimentos, and Sol Valiente from Corfo, as well as leaders from companies like Nestlé and Agrosuper. They witnessed firsthand how umami is redefining the food industry towards a healthier and more sustainable future.

In the words of Eduardo Zavala, CEO of Done Properly: “Haute cuisine is to food what haute couture is to fashion. It’s a testing ground, a showcase of innovation. What dazzles today at UmamiLab will find its way tomorrow into restaurants, casinos, and supermarkets. We are setting trends, defining tomorrow’s menu. We firmly believe that UmamiLab will set a precedent for what we’ll be eating in less than a year.“

Image of an UmamiLab menu, showing a list of dishes and cocktails. The header features the UmamiLab logo followed by the names and descriptions of the dishes and cocktails. Cocktail #1 Mayahuel % Alc 11 - Alejandra Soulskin Tequila Jose Cuervo rested in oak, with pineapple and raise, jalapeño cordial, and subtle lime. Inspired by the fruits of the earth and the goddess of the agaves Green Mango Gỏi cuốn - Fran Albornoz Green mango salad wrapped in rice paper with citrus broth, coconut foam, yucca, and herbs. Magellanic Oyster - Fernando Ramos Textures of Magellanic Oyster smoked in its shell with cognac, Raise, and butter, with emulsified avocado pompons and coral cream. Gazpacho Campestre - Incubaveg Cold soup of tomato and watermelon, baked bread with Raise, chlorophyll oil, and crispy ciabatta toast with sea salt and rosemary. Cocktail #2 La Vid % ALC 16 - Alejandra Soulskin Citing wine at the table. Sauvignon Blanc with pear cordial, Andean herbs, thyme, cinnamon, and Raise, thyme, cinnamon, and Turkey Tail adaptogen. Yema Encebollada - Manuel Balmaceda Confit egg yolk on cauliflower puree, harmony of garden vegetables, grana padano, onion demi, and Raise. Umami Garden - Aníbal Almarza Cabbage in herbs and Raise, with crispy basmati and cashew velvet. Marine Farce - Roberto Soto Thai shrimp with sautéed mushroom in browned butter, wrapped in reineta and pistachio farce. Accompanied by a mushroom demi-glace enhanced with Raise and beet puree. Cocktail #3 Choose your own adventure - Alejandra Soulskin Negroni Fiori % ALC 21 Floral Negroni with Valparaíso London Dry Gin Quintal, Campari, Alma vermouth with flowers and Raise, and orange perfume. Funga-tini % ALC 14 Espresso Martini reversal based on Franklin un Dry Gin with notes of spices, earth, and wood. Combined to harmonize with coffee grounds cordial and Raise, espresso, smoked rosemary, orange perfume, and adaptogenic Cordyceps mushroom drops. Summer Dusk - Cristián Vieira Beet velouté with citrus essences, green sriracha, and pineapple and pickled ginger jengibre escabechado in Raise. Northern Harmony - Javier Miranda Pumpkin ice cream, mandarin, and Raise, on jamaica flower biscuit with Raise, and horchata foam. Root of the Forest - Alejandra Toloza 70% chocolate mousse, heart of passion fruit mango with, on black sesame crisp, passion fruit mango and huacatay sauce, raspberry sauce, vanilla tuille, and edible flowers. Everything has Raise.
The Umamilab dinner menu, alongside the sponsors: Undurraga, Destilados Quintal, José Cuervo, and Los Vrujos Lab.

At Done Properly, we see UmamiLab not just as a dinner, but as a platform for culinary innovation. It’s an expression of our commitment to flavor, sustainable cooking, and nutritious food.

This event has left an indelible mark on the Chilean culinary scene and on all those who had the privilege of being part of it.

Graciela Urrutia from Transforma Alimentos shared: “I loved the experience and enjoyed every preparation. Great versatility demonstrated by RAISE for multiple sweet and savory applications, including beverages. A world of possibilities to continue exploring.“

The photograph shows mixologist and cocktail teacher Alejandra Soulskin alongside Regina Fuentes, working at the UmamiLab bar. They are concentrated on preparing cocktails, in an atmosphere of professionalism and creativity. Their expressions reflect the dedication and care they put into making three unique cocktails that incorporate Raise, a distinctive ingredient of UmamiLab.
Mixologist and cocktail teacher Ale Soulskin, alongside Regina Fuentes at the UmamiLab bar, where they prepared three cocktails with Raise.

As we savored, Equeco Studio captured every moment. Under the direction of Coty del Gatto, a documentary is being prepared that captures the essence and highlights of UmamiLab. This short film, to be released in the first quarter of 2024, is not just a testimony of an unforgettable night but also a window into what it means to innovate in the kitchen.

UmamiLab’s Documentary first teaser, by Equeco

UmamiLab is the fruit of the path we have embarked upon at Done Properly. It reflects our desire to explore, to challenge the established, and to offer the world a vision of what food can and should be.

Stay tuned for the premiere of our documentary and learn more about the UmamiLab experience at umamilab.cl.

Join us on this exciting journey, where food meets sustainability and innovation becomes tradition.

The photograph shows the chefs of UmamiLab 2023, smiling and sharing a moment of camaraderie in the kitchen. Fernando Ramos, Roberto Soto, Javier Miranda, Anibal Almarza, Cristian Vieira, Alejandra Soulskin, Manuel Balmaceda, Alejandra Toloza, and Francisca Albornoz appear in a row behind the kitchen bar, some with glasses of wine in hand, celebrating the success of their culinary event. The image conveys a sense of joy and collective satisfaction, reflecting the spirit of collaboration and passion for gastronomy that characterizes UmamiLab.
The chefs of UmamiLab 2023: Fernando Ramos, Roberto Soto, Javier Miranda, Anibal Almarza, Cristian Vieira, Alejandra Soulskin, Manuel Balmaceda, Alejandra Toloza, and Francisca Albornoz.

Delve deeper into how Done Properly is reimagining balanced food through innovative approaches.

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