Argentinian Born, French Cuisine was always my most admired and enjoyed food. I had spent a large part of my cooking career working under a French Chef and after 8 years I felt eager to experience different cooking styles which is when I decided to travel. New Zealand has really opened my eyes to new styles of cooking and has played a big part in shaping me into the cook I am today. One thing that has always stuck with me is the strong focus I have on sourcing high-quality produce, using natural and organic ingredients and New Zealand producers.
Head Chef, Black Barn Bistro
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