Parrillerosaficionados

The fire began to be part of my life and my evolution as an experiential cook. I broke the mould when I was fascinated to study three of the best chefs and barbers in the world, Francis Mallmann, Lennox Hastie and one of the greatest Bittor Arginzoniz, I never saw the embers as I met them again, they took me to explore my limits. Even with much to learn, this is my opportunity to bring my learning