My background and cooking techniques are based in Argentinean style cuisine. When I was traveling around the world I started to incorporate new techniques with an Argentinean touch.
How I started
I always loved food. Cooking caught my attention from a really early age. I was eight years old when I started to cook with my grandma and cousins. My grandma taught me the basics of Italian pasta and sauces. My uncle showed me Spanish traditions such as butchering pigs, paella, and conservation techniques like ham, prosciutto, bacon, and more.
My high school offered a cuisine arts workshop and a nutrition science course. My interest and studies gave me knowledge of food and how a kitchen functions from early in my carrier.
I started my professional carrier at fifteen years old, of course from the bottom. I got a job in a food truck, washing products and making Lomitos (Argentinean steak sandwiches). After a year I was hired by a French restaurant where I learned the beautiful French techniques while using Argentinean products.
When I turned twenty I traveled to El Calafate, Patagonia Argentina, where I learned the traditional Gaucho style. It was wonderful to see lamb, pork, or a full cow cooking slowly at a low temperature in front on an open fire. I become more Gaucho, or more Argentinean, than ever before. That is my culture, that is my passion.
I came back to Mendoza, where I studied gastronomic arts. I learned about wine and how to pair it with food. I found a job in a hotel as a sous chef at twenty one years old. The owner of the hotel entered the kitchen in a national tournament, called "buscando el Menu Argentino" (searching for the Argentinean menu) where we won first place.
I felt that my own country started to get small. I was bored, and I needed to learn more. My brother invited me to visit him in U.S.A., so I took my saved money and I bought a ticket. I came to explore this beautiful country and learn.
After six months of learning English, I received a job offer from a restaurant in the Dominican Republic where I worked for one year. I got a better job opportunity from Atmosphere, the tallest restaurant in the world, in Dubai. I learned fine dining techniques that I fell in love with.
I came back to Minnesota in 2013, ready to try what Minnesota has for me. I started to work in different restaurant and position to study the local kitchen techniques and available products that I can get in the region. I found myself in the forest looking for mushrooms, herbs, flowers and even seasonal wild fruits and vegetables.
My adventure does not finish in Minnesota. In 2016 I picked up my stuff and moved once again to Virginia, where I am looking for new challenges and hungry for more.