New York – October 15, 2026 -- Chilean seafood exports totaled US$9.186 billion in 2025, with the United States taking US$2.918 billion, or 31.7% of shipments, according to export promotion agency ProChile. That makes the U.S. Chile's leading seafood destination, and ProChile is using a New York event to widen that footprint across food and beverage.
ProChile, which operates under Chile's Ministry of Foreign Affairs, will hold two invitation-only events on October 20 for media, influencers and industry professionals: a curated Chilean lunch and an afternoon wine and pisco masterclass. Both aim to present products already available in the U.S. market alongside new offerings.
Pisco exports rise 27.6% to US$3.9 million in 2025
Chilean pisco shipments reached US$3.9 million in 2025, up 27.6% year over year. They went to 40 markets and drew more than 110 international buyers. Production is concentrated in the Atacama and Coquimbo regions, and the spirit holds the oldest Denomination of Origin in the Americas. ProChile points to clear and aged expressions as suited to sipping and cocktails, with openings across bars, restaurants and retail.
Andrea Martínez Sandoval, wine buyer at Astoria Wines & Spirits and Underground Wines & Spirits, will present pisco's origins, styles and production traditions.
Ninety-two wineries certified for sustainability cover 80% of bottled wine exports
Roughly 350 Chilean wineries export to 140 markets, with portfolios ranging from premium labels and small-production wines to organic, biodynamic and natural selections. Vineyards span more than 1,500 kilometers, from high-altitude to coastal sites.
ProChile frames sustainability as a differentiator: 92 wineries are certified under Chile's National Code of Sustainability, together representing 80% of bottled wine exports. The program will also feature the Itata Valley, where varieties such as País, Cinsault and Carignan, with more than four centuries of viticultural heritage, are drawing a new generation of producers.
Jonathan Charnay, partner at Nuyores and former Beverage Director at three-Michelin-starred Masa, will present the wine selection and co-lead the masterclass.
Chef Ignacia Valdés to build lunch menu around caviar, salmon and mussels
Ignacia Valdés, Executive Chef of Tokyo Record Bar, will design the lunch. Her background includes Michelin-starred kitchens in Paris and New York. The menu will use caviar, cochayuyo, merkén, salmon, mussels and lúcuma.
Chile's seafood portfolio also includes Southern Hake, jack mackerel and farmed sturgeon caviar. ProChile says the range of products and formats serves both retail and foodservice, backed by food safety and sustainability standards.
Andrea Sapag, Chile's Trade Commissioner in New York, said the events are meant to connect Chilean producers with the people shaping U.S. consumer preferences and industry trends.