Chef Corps Spotlight: Fernanda Fuentes
When deadly fires devastated Chile, Chef Corps member Fernanda Fuentes knew she had to help. She’s from Quilpué, one of several cities like Viña del Mar and Reñaca most impacted by the blazes. Upon joining the World Central Kitchen and Fundación Gastronomía Social teams, Chef Fernanda immediately went out into the community to find people most in need of nourishing meals. She also assisted with meal distribution and visited with some of our restaurant partners. Her local expertise was invaluable.
Chef Fernanda knows that food can be a way to provide hope. So can lending an ear or giving a hug. “It’s a wonderful way to change the world—food and love,” she said. “If people are in a war or an emergency, they don’t need only the food. They need to tell you their stories, the feelings they’re having in that moment. You are there to listen too.”
Chef Fernanda has two restaurants together with her husband, Andrea Bernardi. Located in Costa Adeje, Spain, NUB has a Michelin star and a meaningful name. It’s short fornubeor “cloud” in Spanish, which reflects the couple’s shared notion that we’re all linked. “We move around the world and connect with people just like the clouds,” she explained. They also have Capogrossi in Santiago de Chile, Chile.
“Chef Fernanda is focused on how food can be a support system, more than just a luxury,” said WCK’s activation leader Juan Camilo. “She likes being more of a ‘cocinera’ than a fancy chef. We were super happy to have her on board.”
In the future, Chef Fernanda is prepared to help WCK make local connections should we need to respond in Chile, Spain, or Italy.
WCK’s Chef Corps is a global network of culinary leaders who champion World Central Kitchen’s work providing fresh meals following crises.
