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date de naissance : |
12/07/1971 |
| restaurant : |
Arcadia Radisson Montevideo |
| site web : |
N/A |
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A1.- I used to assist my grandmother in the kitchen affairs. Among my preliminary duties I chopped parsley and some other basic activities. As I come from a big Italian family I began to read all the books inherited as they were handwritten.
A2.- When I began my studies with the most well-known chefs of the country at the ITHU, the main School of Gastronomy of Uruguay.
A3.- Among the most celebrated I may quote Sergio Santiago. His personality to lead the kitchen and his leadership. His permanent commitment to high quality in the ingredients and treatment and personal cooking skills.
B1.- When Chef Bertrand Esnault visited the Radisson Hotel in 2003 to share some seminaries of cuisine encouraged us to participate in the Paul Bocuse World Cuisine Contest.
B2.- With my trainer Guillermo Cicarello, my aid and a group of gourmands of my country with international profile who try and evaluate our meals at the ARCADIA Restaurant 25th. Floor RADISSON MONTEVIDEO VICTORIA PLAZA HOTEL.
B3.- Mr. Guillermo Cicarello, twice former judge of Paul Bocuse World Cuisine Contest.
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B5.- Yes. A couple of knives which accompanied me since the beginning of my career as Chef. I always carry them to the contests. When I carried them with me I won, but when I left them at home I got second place.
B6.- I hope many Uruguayan colleagues of mine who already work in Europe.
B7.- Lead a toast because of my participation in this high-profile contest and represented all the Uruguayan culinary professionals as best as I could.
C1.- My cuisine is of very defined flavours and I have respect for the products I use in my dishes, but above all, the most important ingredient is love in everything I do.
C2.- Basically I got inspiration from our own traditional products and excellent beef which is the basis of our nourishment and the culinary traditions of the European immigrants who settled down in my own country.
C3.- With no doubt at all, the French cuisine is the mother of the modern cuisine.
C4.- From my viewpoint, the best beef is the “BIFE ANCHO”, the traditional cut of my country. The sturgeon and caviar oscetra from the River Black in Uruguay caters for the best fish product according to international standards.
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