What was your first industry job?
My first kitchen job was at Astrid y Gastón in Buenos Aires - it was an incredible introduction to the intensity and beauty of fine dining.
If you weren’t in kitchens, what would you do?
Probably something creative - maybe photography or design. I’ve always been drawn to aesthetics and storytelling.
What industry figure do you most admire, and why?
Albert Adrià. His curiosity and playful mind completely changed how I see cooking - precision meets imagination.
What’s your pet hate in the kitchen?
When people stop tasting. You can follow recipes perfectly, but flavour always comes from instinct.
What’s the oddest thing a customer has said to you?
Once someone asked if our octopus was vegetarian. I still smile thinking about it.
Sum up your cooking style in a single sentence.
A balance between Latin soul and Mediterranean sensibility - flavour-forward, honest.
What’s the worst review you’ve ever had?
A guest once said our dishes were too sour, spicy and acidic. I took it as a compliment.
What advice would you give someone starting out in the industry?
Be humble, stay curious, and work everywhere you can. The best education happens on the pass, not in books.
Which single item of kitchen equipment could you not live without?
A sharp knife.
What would you choose to eat for your last meal?
Tough choice! I don’t think I would be able to choose.
À la carte or tasting menu?
À la carte 100 times over!
What’s the best meal you’ve ever had in a restaurant?
Noma’s autumn menu two years ago.
What’s your favourite fast food joint?
Frozen lasagne from gas stations in Amsterdam or hot dogs from roadside service stations in Italy.
What’s the dish you wish you’d thought of?
Pizza.
MasterChef or Great British Menu?
I don’t watch either of them.
What’s the most overrated food?
Truffle oil. It’s often synthetic and overused.
You’re a restaurant dictator for a day – what would you ban?
Bad bread. Every meal deserves good bread.
Who would your dream dinner party guests be?
Anthony Bourdain and Bob Marley.
What’s your earliest food memory?
I remember making jelly with flavoured packets for my mother... so she would let me go out to play with my friends on the weekends.
Twitter or Instagram?
Instagram - even though it contaminates us with so much information that it makes it very difficult for us to follow our own style.
What’s the closest you’ve ever come to death?
Probably driving a scooter in Bali.
Where do you go when you want to let your hair down?
I’m not really sure! But it’s definitely not a kitchen.
What’s your tipple of choice?
A good Negroni - classic, bitter, balanced.
What’s your favourite food and drink pairing?
Fried chicken and a White Russian.
What do you consider to be your signature dish?
A toast I make with an oyster mayonnaise and pickled and smoked mussels.