With his creative mind, this young Argentinian-French chef born in New York, turns his mises en plats into a performance of the senses that takes them away from pure nutrition. He prefers not to describe his work as catering, but rather as exhibitions of “food art”. After a short time working for premium fashion companies like Hermès, his entry in the foodie world has more to do with the development of cultural, aesthetic and commercial concepts and projects around food. One of his most outstanding values is his trust in the quality of the products and the simplicity of their presentation.