Patagonia, his mother country, Monterrey, his house, Dante, is a cook of influences marked by his country of origin, Argentina and a father cook who took him to familiarize himself with these “waters” since childhood. In Monterrey he installed his restaurants Neuquén, a classic proposal of Argentine food with personal seal, with which he received many recognitions and which marked his career for 13 years. Therefore, he started a personal project called Alodé, where the mixture of ingredients and local techniques with his Argentine style offered a different proposal to the city.
It perfectly interprets the kitchen with fire, fathoms and wood-fired oven. His recent creations, with contemporary notes present a unique experience in each service. Throughout his career, and with his restaurants working, he sought the space to spend some time in kitchens such as Pujol by Enrique Olvera, Osteria Francescana by Massimo Bottura and Arzak by Juan Mari Arzak, which in a short time gave him a more wide of the harmonious and elegant kitchen, giving it a learned discipline, which intermingles with the pure essence of its kitchen of fires and fathoms. Today, his permanent study and continuous work on the beef, from its production to its consumption, has led him to pause with Alodé, and decide to bring his knowledge in meats and his unique cuisine around the Mexican Republic.