The Story (so far)
Mendoza.
Every cuisine begins somewhere.
Mine begins here: in a city held between the Andes and the vineyards, where families gather around fire and the table never quite ends.
I started cooking at seventeen.
Since then the kitchen has taken me across Argentina, Chile, Peru, Spain, Amsterdam and Paris — through Michelin-starred houses and some of the world's fifty best restaurants. Disfrutar in Barcelona, Messina in Marbella, Rijks in Amsterdam, Ambrosía in Santiago.
I trained with Argentina's leading chef Javier Rodríguez, and later cooked in the renowned kitchen of Peruvian chef Iván Kisic.
In 2019 I was the only Argentine finalist of the S.Pellegrino Young Chef competition. A few years later I led a Michelin Bib Gourmand kitchen as Executive Chef — the place where my own voice quietly took shape.
This work is my way of returning.
A cuisine doesn't seek nostalgia. It seeks truth. After all this time I understood something simple:
The land isn't just where you come from. It's where you inevitably return to.
JA
