Where did you grow up?

Buenos Aires.

Did you eat your veggies?

Always. My mother is vegetarian so eating lots of vegetable-based meals was very normal for us.

When did you know you wanted to be a chef?

Honestly, for just as long as I have memories. I must have been so young, it was just something I knew.

What is your favourite food memory?

Definitely my grandmother’s fresh gnocchi. The taste will always stay with me and remind me of her.

Where did you train?

I did my training working alongside Argentine celebrity chef, author, and restaurateur Francis Mallmann. I believe it is always a challenge when you start something new, but being with someone so talented made the whole process so much fun and not like work at all.

What inspires you?

Reading, listening to music and talking with my guests during service.

Favourite kitchen equipment or gadget?

My knife. You must always have a proper knife set.

Best piece of advice you would give a home enthusiast?

Don't ever be afraid to try.

Best cooking tip for a novice just getting into the business?

Always listen to the chef you are learning from. It’s the best way to progress with speed.

What’s the most popular dish at Hotel Cartagena and what’s your spin on it?

At Hotel Cartagena the smoked guacamole is a very original twist on the popular dip. We serve it with spiced tabbouleh and burrata and it gets rave reviews. At Weslodge we are famous for the Southern fried chicken made the Canadian way, which is something quite extraordinary.

What products should we be buying in the UAE?

GCC cheese is unique, as well as spices. You can find such good selections in Choithrams.

Five ‘must-have’ items in your basket…

Good butter, a good olive oil, potatoes, cheese and fresh meat.

Funniest kitchen incident?

Once I dropped my mobile phone in the deep fat fryer. It wasn’t funny at the time but I do laugh about it now.

Who in the food world do you most admire?

Francis Mallmann, for being such a wonderful mentor.

Favourite foods to cook with?

Good quality fresh beef, because there are so many possibilities.

What do you think is the most challenging ingredient to work with?

Any ingredient you work with for the first time can be challenging, especially until you understand it fully.

What do you like to eat when you’re at home?

Anything cooked by my wife. She cooks such wonderful food.

Are there any foods you just don’t like?

Not really, It’s good to try everything at least twice.

Favourite cookbooks?

Doña Petrona, Cocina Ecléctica, and Seven Fires: Grilling the Argentine way.

Where do you see yourself in five years?

At the beach surfing with my wife, son and daughter. That’s the dream.

What is going to be the next big thing in the food world?

Whatever is not destroying the planet. Foods that are not controlled using pesticides; going back to basics and serving foods from farm to the table.

What do you like to do for fun?

I produce music in my spare time.

Where is your favorite place in the world?

It has to be the Dominican Republic.

What do you most love about your job?

The opportunity to travel around the world meeting new people and working with different produce as well as brands. There is never a dull day.

If you had just one wish, what would it be?

To have a bank of infinity wishes!

What would be your ‘Last Supper’ meal? Your ‘Death Row’ meal, as the late Anthony Bourdain puts it?

A good asado grill with my family and friends.