"I am inspired by the product and in improving technically."



What made you want to become a chef?

Cooking for me was always a natural thing I did as a child, almost without realising it, with my grandmother in the kitchen at my home. Reading her cookbooks and helping with some simple tasks at first. Then came a day when I realised that what I did for pleasure and instinctively, I could do professionally, but that I would need more technical knowledge. So I went off and trained in a cooking school.
What is your earliest memory of a dish that made you dream?
There are lots. But if I had to choose one, I would choose the one that takes me back to my childhood: beef ribs Provencal.
Who has influenced your cooking style or philosophy?
Again, there are lots of people. My biggest influence in the kitchen was participating twice at the Bocuse d'Or. It made me overcome my limitations and those of my environment in my search for gastronomic excellence.
Where do you get your inspiration from?
I am inspired by the product and in improving technically.
What is your preferred method or cooking technique?
I really like smoke and fire wood.
What is your favourite ingredient?
What is your favourite kitchen utensil?
My knives.

What do you like your pots and pans to be made of?
Stainless steel.
What would you like to change in cooking schools?
I can comment about what I would like to change in Uruguay cooking schools. Firstly, I think they should spend more time practising in the kitchen. Secondly, you need a good quality kitchen utensils and lots of them.

What advice would you give for young chefs?
You have to set goals and be persistent to achieve them.
What do you look for when hiring staff for your restaurant?
How do you motivate your team?
By working alongside them.
What would you like to change in the catering industry?
More professionalisation.
How you deal with awkward guests?
By trying to provide the best service.
Where is your favourite place to escape and relax?
By the sea.
What drives you on to keep being successful?
Waking up every day and wondering how I can do things better.
Which of your dishes are you most proud of?
With any that have been well prepared.

What is your favourite restaurant?

Which current chef do you admire most and why?
Alain Ducasse, for his impeccable technique.