Cooking over fire has always been much more than preparing food for me — it is a way of bringing people together.

My cooking is rooted in Argentine fire traditions, where I learned that great food doesn’t need unnecessary complexity: it needs quality ingredients, patience, good embers and respect for the product.

I specialise in live-fire cooking, grilling and generous shared-table experiences. From slow-cooked cuts and perfectly grilled meats to homemade chimichurri, seasonal sides and dishes designed to be passed around the table, I create menus where the fire is part of the experience itself.

What I enjoy most is cooking in front of my guests. Seeing the fire, smelling the food as it cooks and gathering around the table turns dinner into something people remember.

Together with my family, I created my business around one simple idea: food tastes better when it brings people together.

For me, the best compliment isn’t just hearing that the food was delicious — it’s seeing guests stay at the table long after dinner is over.