I’m an Argentine-born Executive Chef with nearly 30 years of experience cooking and leading kitchens across the Americas and the Middle East. I trained in Culinary Arts in Buenos Aires and have spent my career in hotels, resorts, restaurants and private clubs, including being twice awarded Best Hotel Chef by the South Carolina Hotel & Lodging Association. My cooking starts with the flavors I grew up with in Buenos Aires, but it has been shaped by every place I’ve lived and worked. I love combining Argentine soul with Mediterranean and global influences, using seasonal ingredients, refined techniques and, whenever possible, the magic of live fire. What excites me most is creating a menu around the people sitting at the table. It might be handmade empanadas and grilled beef with chimichurri, pristine seafood, handmade pasta, vegetables cooked over embers, or a refined dulce de leche dessert. I enjoy food that feels sophisticated without losing warmth or generosity. For me, private dining is about much more than beautiful plates. I love interacting with guests, sharing the story behind a dish, and creating an evening that feels personal, relaxed and memorable. If I had to choose what represents me best, it would be a perfectly cooked ingredient coming off the fire, simply finished and served with confidence. That combination of technique, flavor and hospitality is at the heart of how I cook.