Argentine cook who's best known for making natural and organic food. He had several programs such as Alemania. Tradición y Sabores, U.N.O. Único, Natural y Orgánico, Frutos de la Sierra.
He started his career by working at the hotel Caesar and the restaurant Sucre.
He had recipes published in La Nación, Clarín, Buenos Aires Herald, and Tiempo Argentino.
He moved to Buenos Aires with his family when he was 12. He used to cook for family and friends as a child and was influenced by his grandmother.
Both he and Paola Carosella are chefs born in Argentina.
