RESTAURANTE
THE CHEF
Born in Mendoza, Gonzalo Ortega is a graduate of the Culinary Institute of Mendoza (IDG), a scholar of pre-Columbian cooking and Creole cuisine, described his philosophy in the kitchen:
"I was born on November 16, 1972, of Creole descent Raúl father and Italian mother (Piedmont) Irene, with my four brothers. My earliest memories in our home revolves around the kitchen, the warm place full of intense flavors where the early hours in the morning is put into operation the fires, the mother was cooking over low heat, this is one of the first secrets I shared with her, because as good breast, the kitchen belonged to him, was his space. When we entered it was all in operation, part of the prescriptions made them in absolute silence, as it was too early and we slept, in a careless enough to sound one of her kitchen, so I woke up, and came sneaking up to that corner of the house warm.
I always got a good morning and a "not get too close to the fires" a phrase that always repeated.
In this coming and going from morning, I discovered that mother was not cook, was an alchemist. With a magical touch of herbs like bay leaf, rosemary, oregano, thyme ... Consumption resulted in a damp smell, and even acid as a broth, revolve spiral into much more sweet aromas, wild, menthol ... finally a real trip for nature without leaving the kitchen. "
My Philosophy of Life, philosophy of cooking.
"Thus began my journey through the kitchen, having traveled a good part of my country, miles and miles by drawing the profile of our food, music, customs, and Quereres. Staying in hotels, hostels, pensions, family friendly homes, with almost a single goal ... and as in my childhood that always managed my part, Dawn in the kitchen. My thirty-three years surrounded by magical plants of rosemary, curry, thyme, mints, I decided to turn my life around, inspired by my closest affections.
One morning I woke up studying gastronomy. And a few years after getting my degree. Few years have passed since then and I feel that I have never moved out of those mornings when my parents' house. And the best payment I received in this profession is, that single moment ever in which the face of my diner vibe and shine, in harmony with the pleasure of being found in every bite that handful of aromas and flavors that carry them to the warm corner of our memories.
THE secret in the kitchen is in the magic of every action to prepare for the satisfaction of another. Is to give life, to health ...
