MY PROFESIONAL EXPERIENCE
Buenos Aires _ Ibiza _ Rio de Janeiro _ Tulum _ Guadalajara _ New York
I’m originally from Argentina, and my journey in the kitchen began from the ground up. I grew step by step, learning discipline and respect for the craft long before titles mattered.
After graduating from culinary school, I left Argentina to continue learning through experience. Ibiza introduced me to Spanish and Mediterranean cuisine, an influence that still shapes my cooking today.
In Brazil, I worked under chef Joachim Koerper and was part of the team when the restaurant Eleven Rio earned its first Michelin star.
Mexico became a defining chapter. I joined the opening team at Mezze, later worked at Arca under chef José Luis Hinostroza, recognised by The World’s 50 Best and the Michelin Guide, and served as Sous Chef during the opening of Mestixa, awarded a Michelin Bib Gourmand.
In Guadalajara, I worked at Alcalde, ranked among Latin America’s 50 Best Restaurants, and later opened Fargo as Head Chef.
In New York, I joined Eleven Madison Park, a three-Michelin-star restaurant under chef Daniel Humm, progressing from Chef de Partie to Kitchen Lead during its plant-based era. Alongside this, I developed consulting projects, including work with Ponyboy Bar in NYC.
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THE STORY WITH COOKING STARTED
WAY BEFORE...
From a very young age, I remember the feeling that came over me whenever I knew I was about to eat, or when something was being cooked. My relationship with food has always been rooted in excitement and love — a deep curiosity, a desire to learn, to cook, and above all, to eat well.
Before my teenage years, I was already cooking for myself at home. I remember the ritual clearly: going to the market, choosing vegetables, selecting meat, returning home with bags in hand, putting on music, and preparing everything with care. Cooking and eating were never routine — they were moments filled with intention and meaning.
I began working in kitchens at a very young age, simply wanting to earn my own money. Without realizing it, I became fully immersed in gastronomy — a world that captivated me from day one.
One memory still stands out. At eighteen, while studying culinary arts, I spent early mornings observing at a small Neapolitan bakery. One day, a baker handed me a sfogliatella fresh from the oven, dusted with powdered sugar. Warm, crisp, delicate — it was a simple but unforgettable moment.
Experiences like that shaped the way I cook today. With every dish, my goal is to create something memorable — to convey care, dedication, and the love behind every plate that reaches the table.