Entrepreneur and Gastronomic Advisor. Professional Cook.
Cooking and putting my soul into each of my dishes and my projects is my goal.
Chef by vocation, in addition to being a advisor and gastronomic consultant, I feel identified with miscegenation.
I use the kitchen to unite culture and gastronomy and to tell, through my dishes, stories that make people live the people who try them, my travels and my experiences.
I went through different cuisines around the world, learning from great chefs – El Bulli, El Racó de Can Fabes, El Celler de Can Roca – adapting to the different fashions and culinary trends.
Today I have more than 20 years of experience in the gastronomic sector, acquired in national and international restaurants of Chile, Paraguay, Argentina, Italy, Spain, U.K >, USA…-.
My continuous challenges are a fundamental part of my day to day life, helping me to grow constantly and making me achieve different prestigious awards.
Represents the concept of Contemporary Argentinian Grill in Madrid, defined by the classic proposals of porteña gastronomy and flavors of Patagonia.
An imposing exposed grill welcomes this madness devised by Javier Brichetto, where the gastronomy strong>, good taste and exclusivity, come together through elements such as industrial air, wood, ‘fires’ and rustic finishes, making Piantao the ‘sanctuary’ of Argentine embers in Madrid .