I'm Renzo, a Uruguayan chef with over eight years of experience in professional kitchens. I learned my trade between José Ignacio and Punta del Este, spending more than three seasons at Solera, a wine and tapas bar, where I worked across every station, before becoming sous chef at Ladran Sancho, cooking Basque cuisine. During that time, I was already hosting private dinners in homes along the coast, and that's where I fell in love with this kind of cooking. In 2022, I moved to Mexico, first working at El Mural de los Poblanos in Puebla and then at Quintonil in Mexico City, which was ranked the ninth-best restaurant in the world that year. That's where I truly understood the depth and complexity a dish can have. Today, I live in Amsterdam, where I cook at NENI and MADRE, while continuing to host private dinners for groups of up to ten guests. If you're a bread person, I also bake my own sourdough and bring it fresh to the table. My cooking brings together Italian, Uruguayan and Argentine, Spanish and Basque influences, with fire at the heart of it all. From Mexico, I brought back a love for spices and the patience required for long, slow cooking. Tell me what you're celebrating, and we'll build the experience together.