He proposes seasonal cuisine, fresh and contemporary, making an
extensive tour throughout the country in search of highlighting the work of the little
producers with a clear focus on artisanal fishing and the Argentine sea, lover of
the fire and the grill, charcoal and wood stand out in his proposal.
For several years he has been actively engaged in the development of Patagonian oysters
becoming a benchmark for this product.
Motivated by his passion and curiosity, he began to cook professionally at the age of 18.
self-taught, but his training began at age 10, when he gave his
first steps in the kitchen of the family catering company, «El Ciervo de Oro»,
training that was later complemented by working alongside great cooks.
He had the opportunity to travel, meet and learn about international cuisine and the
wealth of different cultures. He did several stages and a great tour of many countries
of the world but it was Argentina and its products what marked his career and his style
forever and where he managed to position Crizia achieving many distinctions.
He actively participates in A.C.E.L.G.A since its creation, a group of talented
chefs and gastronomic entrepreneurs, founders of the renowned MASTICAR Fair,
where he shares experiences with admired colleagues and works live
with local producers who bring to his kitchen high-quality products, without them, the proposal and local product experience offered in Crizia could not be achieved.
