For my family, it’s always been the way of life.
Mom is a classically trained chef, Dad a grill master, and Max, my eldest brother, a sommelier. In Argentina we hosted weekly asados that became the seed for our restaurant, Carlitos Gardel Argentine Steakhouse in West Hollywood. Today, the restaurant is the epicenter of Argentine cuisine, wine and hospitality in Los Angeles. For over 20 years, the kitchen was my strict training ground. Now it’s a proving ground.
Here, chimichurri achieves perfection.