I followed training in Argentina until I was 20 years old, after growing up surrounded by animals on a farm near Buenos Aires. This environment influenced my early days as a chef, making me feel deep respect for ingredients. In Spain, I worked in some of the top star-rated restaurants where I fine-tuned my technique and learnt about the rigour demanded by high gastronomy. I also spent two years in Asia, where I absorbed concepts and flavors that still enrich my inspiration today. Here in Switzerland, I try to bring all these experiences together.

My cuisine is intended to be simple and light, usually concentrating on three or four key ingredients per dish. Here in the resort, we try to create healthy, contemporary recipes without undue complications. We work closely with local suppliers and try to maximize each ingredient, with respect for nature and the seasons.

For me, refinement comes from simplicity and balance. I prioritize pure flavors, ingredients of high quality, and cooking techniques that preserve their natural essence. We encourage the product to express itself, creating something elegant while retaining the dish’s nutritional value.

Seasonal produce. For example, when flap mushrooms and Swiss chards arrive, I really enjoy using them in the day’s specials. There are so many incredible products here. Each season brings a new source of inspiration.