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Negro Riveros

Negro Riveros is the spirit of fire and passion in its purest form. The chef has beennamed Latin American grill champion in Puebla, Mexico; national champion of rawlamb, Paraguay. 

His love for the grill has made him one of the most charismatic chefs taking his wayof understanding and doing all over the world. The chef comes to flood Barcelonawith energy and intensity with the flavor of embers and smoke

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Pablo Colmenares

Pablo, executive chef at New York Burger, has explored the culinary corners of the world. After his time in the kitchens of the renowned Diverxo, he felt the irresistible call of fire and embarked on a journey to the United States. Arriving in Texas, he immerses himself in its cuisine, fell in love with the art of maillard and is seduced by the aromas of barbecue. Pablo embodies the very essence of wood and smoke, personifies the excellence of meat and represents authenticity at its best.

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Manu Yebras

Manu Yebras has been on fire for 30 years. Literally. His life has been linked to embers, grills, ovens and, of course, fire. CEO of the oven oven, Josper, owner and executive chef of the Pura Brasa and Chicken and Fish group, owner of the Guinness record for a legendary “carxofada” and a man committed to a job that never ends: to turn Josper into the world reference and to continue carrying the flag of the brand up and down the planet earth. Like a magician who has been perfecting his craft for many years, Manu flows in ovens and grills, is a virtuoso of sustainable charcoal, if you see him double or think they are twins, it is because he cannot stop moving, always looking for a way forward, one that is crispier and tastier. That's why, his figure is synonymous with commitment, energy and creativity: if Manu were an ember, there would be no way of ever putting it out.

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Guillermo Naistat

At the head of The Butcher Society, Guillermo has dedicated his life to cooking and premium meat. The Butcher Society stands as a pioneer in the world of quality meat, committed to the traceability and safety of an exceptional product. Its goal is to teach how to re- appreciate the true quality of meat. It emerges as the answer for those seeking to select tasty and tender cuts from the best national and international breeds. Back to Back to the roots, to purity and tradition.the roots, to purity and tradition.

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David Montes

David Montes, a purebred chef, has grown up among embers, where the art of fire is his most faithful ally. Originally from Asturias and rural lover, with extensive experience in grills and meats. Ambassador of Alimentos del Paraíso, chef in “Jara y Sedal” with appearances on TV in the Principality of Asturias, in charge of Prrimital, Montes presents cuts of meat to diners, narrating the origin of each piece, thus educating about responsible consumption. He arrives at Meat&fire with a clear purpose: to continue promoting a lifestyle and a conscious consumption of the resources that surround us.

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Pablo Rivero

Pablo Rivero's inclination for gastronomic culture begins at a very early age, driven by a family tradition associated with butchery and livestock production. It is in the fields of his hometown, Rosario, where he observes the wisdom of the cycles of nature and the relationship between the animal and the grass as a virtuous circle. He developed the cuisine of Argentine popular identity with two focuses: the territorial, with an emphasis on the grill and the fire; the immigration, with the porteño bodegón as an exponent. Pablo has been at the helm of Don Julio (#13 50 Best, 101Steakhouse restaurant and Michelin Guide) parrilla for 24 years. It is a space where the fire is always lit, waiting to melt in the ritual and magic of the traditional flavors of his land. In addition, he is also behind El Preferido, a project that lives from the season and the environment. Currently, the goal of Pablo Rivero and his team is to promote regenerative livestock farming and its positive impact on climate change.

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Andeka González

Andeka González is passionate about cooking and has cultivated his love for gastronomy from an early age. His start in the culinary world goes back to his family roots, where his mother and family instilled in him the fundamental values of cooking. From a very young age, he found himself at the stove, absorbing every aroma, every technique and every gesture that taught him to respect and appreciate traditional cuisine. Over the years, this respect for cooking has become an unwavering passion which has led him to Direrry, where he learned the craft of grilling, and to places such as Hotel de las Letras or Aspen La Moraleja, among others. This commitment to culinary honesty is reflected in every bite, paying homage to the product and the craft that he respects and loves so much, joining the Florida Park project with Joaquín Felipe.

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Mecha Ferraro

Mecha comes from a family that kitchen is a symbol of union and enjoyment. That is where she discovered that her passion was linked to fire and flavor. She learns the technical foundations at UADE and IAG, but it was in France and England where she learned about new flavors and the power of cultural exchange. At the head of Franca Restaurant, where she is head chef, she promotes a welcoming work space, creating a team and betting on the human synergies that are created in the emotion of the kitchen. Confirming that being in front of the fire still awakens the same sensations, emotions and happiness as when she was a child.

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Loco Parrillero

With 20 years of experience mastering the grill, El Loco Parrillero has made his culinary mark in every corner of the world. From the Dominican Republic to Argentina, his passion for cooking with fire has driven him to explore and conquer the international grilling scene. Embers serve as his inspiration, and each dish he crafts is a masterpiece. His dedication and love for experimenting with flavors and textures shine through in every bite he prepares. Now, he ventures to Barcelona to tantalize the palates of meat connoisseurs with one of his most iconic creations: succulent, tender mouthfuls bursting with flavor, guaranteed to leave no one indifferent.

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Michel Belperio

La Trattoria Dall’Oste, a corner among the vineyards of Tuscany, with Michael Belperio as the undisputed leader. It is not only a reference place for grill lovers; It is a gastronomic sanctuary. Belperio is not satisfied with being just that, his vision is to elevate meat to a cultural level, based on ethical and sustainable breeding. His mission goes beyond cooking; He seeks to involve each diner in a journey of culinary knowledge, promoting the idea of ​​"knowing how to eat" and the importance of finding the perfect choice for each taste and preference. With Michael, the passion for gastronomy is an absolute commitment and each dish is a declaration of his love for the culinary art.

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