He offers a cuisine based on seasonal, fresh, and contemporary products, drawing on extensive travels throughout the country to highlight the work of small producers with a clear focus on sustainability, artisanal fishing, and the Argentine sea. For several years, he has been actively involved in the development of Patagonian oysters. A lover of fire, the grill and the charcoal and wood-fired oven are prominent features of his menu. Driven by his passion and curiosity, he began cooking professionally at a young age, teaching himself. He had the opportunity to travel, learn about international cuisine, and experience the richness of different cultures. He completed several stages and toured extensively, but it was Argentina and its products that forever shaped his career and style, and where he established Crizia, achieving prestigious distinctions such as a Michelin star. Every day since 2004, he and his wife, Geri, have strived to continue working and contributing to the development of Argentine gastronomy.

With great passion, attention to detail, and style, she oversees the dining room, the art, the ambiance, and the tableware design. Together with Gabriel, they create a unique and multi-sensory experience at Crizia. Both are passionate travelers, and from each journey, they bring back experiences that they then incorporate into the restaurant, continuing to build their dream. Since 2020, she has been the founder of the JUNE brand, a very different concept based on classic Jewish cuisine, which she also learned while working for many years at the family business, El Ciervo de Oro. There, she and Gabriel set out to recreate classic dishes to express their desire for tradition to continue.