Sebastian is a career driven chef from Argentina, who’s been cooking for more than 10 years, mainly doing fine dining style.
Started his career in Bilbao, Spain at one of Martin Berasategui’s restaurants. Then, back to Buenos Aires where he worked in one of the best French restaurants in South America, “La Bourgogne” (Relais Chateaux), for almost 3 years.
Arrived in Hawke’s Bay 6 years ago, to work at The Farm at Cape Kidnappers (Relais Chateaux). After that, he moved to Taupo to work at Huka Lodge (Relais Chateaux and Les Grandes Tables du Monde), for 2 years and a half, working under Paul Froggatt, former Chef de cuisine of the restaurant “Amber” (Hong Kong), with two Michelin Stars.
He then moved to Wellington and worked as Head Chef of Boulcott Street Bistro (1 Hat – Cuisine Good Food Awards), side by side with Rex Morgan.
Cone & Flower is an exciting chance where he can develop all the different influences gained throughout his professional career. Showcasing a modern and sharing concept, focused on simplicity and beautiful flavour pairings.