I have more than 20 years of experience in gastronomy, hospitality and the wine industry. My training began at the IAG Argentina and includes having studied at the Ecole Lenotre Paris and at the Martin Berasategui Restaurant – 3 Michelin stars in Spain. I am a Sommelier graduated from CAVE with an international postgraduate degree from WSET level 3 and a CAVE teacher.
In the field of gastronomy, I collaborated in unique kitchens as executive chef and AA&BB manager in boutique hotels in Patagonia, and coordinating the kitchen of the Four Seasons Hotel Buenos Aires. At Bodega Algodon Wine Estates I was responsible for Quality, Guest Experience, Sales & Wine Manager, Marketing and at the Mansion Algodon hotel I was responsible for Quality, AA&BB, Guest Experience and supplier contracting.
For several years I have been providing gastronomic consulting, quality control and innovation in service experiences for clients such as the Star Alliance VIP Lounge at the Ezeiza International Airport -Buenos Aires – Argentina, in camps of the oil company PAE (Pan American Energy) Argentina, in gastronomic ventures such as La Cabrera al paso restaurant and various beer bars in the City of Buenos Aires and the Province of Buenos Aires, Argentina.