Mad Pasta Mad Sacrifices Never Health

I grew up in a home where food was always homemade. My mother had learned in the countryside, and she raised us with very few packaged products. Everything was cooked with our hands, and food was an act of love. Nearly all my memories with family happened around the table, and that shaped me in ways I didn’t realize until later.

I didn’t always know this would be my career, but the idea took root during childhood vacations in Patagonia. I would sit with a raspberry tart in front of me, staring out at the mountains, and dream of owning a tea house one day. That was my first vision of hospitality.

I studied gastronomy at UADE and IAG in Buenos Aires. While in school, I started my own pastry project, and soon after graduating, I moved abroad. Barcelona was my first stop, then Versailles, where I worked in a Michelin-starred restaurant. That time in France changed me forever. I was young, inexperienced for a kitchen at that level, but I pushed myself to survive and to keep my place. That pressure pushed me to my limits, and it showed me this was what I truly wanted: professional cooking and service.

When I returned to Argentina during the pandemic, I joined Alo’s Bistro, eventually becoming head chef. I was still young, but it taught me how to lead and run a restaurant. Later, alongside Lucas and Félix (my friends and business partners), we opened Mad Pasta House, a modern, fresh pasta restaurant, and soon after, Mad Pasta Company, our delivery brand. Today, I’m just months away from opening my dream: Garabato Bistro, a neo-bistro built with Lucas, my partner in life and in business.

No one ever teaches us what real cooking is like. My experiences have always been a journey of giant leaps and bounds, skipping many steps at once, but with a considerable learning curve. From the moment I stepped into a professional kitchen and experienced firsthand what it entails, despite fears and frustrations, I decided this was what I wanted to dedicate myself to. The pressure I’ve experienced at every step of my career has pushed me to the highest limits I can reach. This constant hunger for more drives me to continue growing and learning in this beautiful industry.

No one teaches us what real cooking is. Every new leap, such as France, Alo’s, and Mad Pasta, came with significant challenges, but also big lessons. I’ve had to learn quickly, sometimes skipping steps, sometimes failing, but always pushing forward. My philosophy has grown out of that: work hard, give your best, and demand excellence, but never at the expense of health or respect. I believe in caring for our teams as much as we care for the food, respecting breaks, pushing hard when needed, and always leading in a fair way.

Cooking has also been my refuge. During difficult times, focusing on a cutting board or a dish gave me peace. Even though the kitchen is intense, for me, it can feel like meditation. It’s where I disconnect from everything else and reconnect with myself.

Opening Mad Pasta House at 27 was one of the proudest milestones of my life. And now, with Garabato Bistro, I feel all the years of effort, sacrifice, and saving coming together. It’s proof that the hunger to grow and to keep creating never leaves me.

What I love most about this industry is the feeling of a restaurant full of people, a team working together like a family. What frustrates me is how fragile teams can be. How hard it is to build and rebuild them, but when it works, when everyone treats the project as if it were their home, there’s nothing more rewarding.

I chose to stay in Argentina because I believe in its future. We have incredible products, but we still need better logistics and delivery systems. If chefs and restaurant owners work together, we can take Argentine gastronomy to the top. That’s the dream I want to help build.

Photo credits to @cove.foodphoto