Max Raide and his vision
Max Raide co-founded Casa Las Cujas with his brothers Juan Pablo and Domingo, turning a beach kitchen in Cachagua into one of Chile’s best-known seafood restaurants, now also in Vitacura, Santiago. His role is as much about direction as it is about ingredients: pushing for a menu that stays close to the coast, respects seasonality, and introduces diners to the breadth of Chile’s seafood, including species that rarely make it onto restaurant menus. He speaks about beach cuisine as a way to honour the coast and the people who work it, through simple, high-quality food.
“Chile has an extraordinary sea. Our job is to serve it with respect and keep it real.”
Casa Las Cujas
JREJRE-Jeunes Restaurateurs
Vitacura, Chile
Casa Las Cujas is the seafood restaurant created by brothers Max, Juan Pablo and Domingo Raide, first on the beach in Cachagua and now also in Vitacura, Santiago. The idea is simple and strict: let the Chilean sea do the work. Fish, shellfish and crustaceans are kept live on site, so the menu can stay as close as possible to the day’s catch. You will see lesser-known local species alongside oysters, clams and Patagonian king crab. The cooking is clean and direct, built around freshness, seasonality and clarity.
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