"The beauty of food and what our awareness allows us to create with it, It´s what inspires me."


What made you want to become a chef?
At first, a need to rediscover my childhood memories through cooking and the various traditions that define my family.
What is your first memory of a dish that made you dream?
When I saw the format for the dishes to participate in the 'Bocuse d'Or'.
Who has influenced you in your cooking style or philosophy?

Primarily, Patagonia and the area in which I live my life.

What inspires you? or Where does your inspiration come from?
The beauty of food and what our awareness allows us to create with it.

What is your favourite culinary method or technique?
Wood-fired grilling.

What is your favourite ingredient?
Thyme and garlic.

What is your favourite cooking utensil?
My hands and my saucepans.

What material do you prefer for your pans and saucepans?

What would you like to change about the cooking schools?
More than change things, they should add content related to food production.

Your advice for young chefs.
They should be honest in their choices and, above all, they need to understand that this profession means they will be forever learning. That without passion, cooking is much harder than it seems. Continuously study to make the most of the profession every day.

What do you look for when you hire someone for your restaurant?
Above all, that they are responsible.

How do you motivate your team?
Primarily, by setting an example and constantly improving the quality of their work.

What would you like to change in the catering industry?
What do you do when you have difficult guests?
It is part of our job to have diners who do not agree with what we are trying to do. It provides a moment of reflection during which we should be better than ever to overcome the situation.

Where do you like to get away to relax?
The Limay river to go fishing.

What pushes you to keep on going?
Personal and professional challenges: I know I can improve every day and, in particular, if there is a significant objective to pursue.

Which of your dishes are you most proud of?
The guinea-fowl-based meat platter that we presented at the 2015 'Bocuse d'Or'. Beyond the fact that it could be improved, I know that on a conceptual, taste, aesthetic and design level it was a pleasure to be able to present it at something as important as the Cuisine World Challenge.

What is your favourite restaurant?
There are many I have yet to see, but Frantzen in Stockholm showed me something I had never before tried and greatly inspired me.

Which current chef do you most admire and why?
Sophie Pic: for her elegance, as a woman and because Iher work always surprises me.

How do you think restaurants should be classified?

According to respect for the products used, their suppliers, employees, customers and, above all, their location. A great dish does not mean anything if the person who has created it does not respect all of these things.