Ambassadors
Chef and culinary entrepreneur. Director of Los Petersen Cocineros and a prominent media figure in the culinary world.
Executive Chef of the Four Seasons Hotel Buenos Aires, responsible for Latin America and the Caribbean.
Certified organic livestock producer and meat sommelier, a leading authority on meat quality in Brazil, judge and ambassador at events such as Expo Churrasco and Paleta Atlântida.
Meat sommelier, chef, and manager, international barbecue judge, and a leading figure in meat quality and gastronomic communication in Colombia.
Meat industry entrepreneur with over 40 years of experience, founder and director of slaughterhouses and livestock companies leading the premium beef market in Spain, specializing in ox, Angus, and Wagyu.
President of Aubrey Allen Ltd and judge at the World Meat Championship, with over 50 years of experience in the meat industry, recognized for his commitment to quality, sustainability, and the training of new generations of butchers.
Agri-industry professional with international experience: Founding Partner of Speckle Park Argentina, Country Manager at ClicRural, livestock events and operations manager in Australia and Argentina, and leader in agribusiness development.
TABLE PRESIDENT
Audiovisual producer and gastronomic entrepreneur, meat sommelier, and creator of Asado de Tira in Marbella, Spain.
TABLE PRESIDENT
First international meat sommelier, Wagyu expert, founder of IMETSA, and global reference in the meat industry.
TABLE PRESIDENT
Chef and founder of Locos x el Asado, a leading figure in the barbecue world across Latin America. Owner of Fuegos(Buenos Aires) and Locos x el Asado Lima (Peru), he has traveled throughout the region bringing the culture of fire and meat to millions of followers.
Special guests
Gastronomic journalist and editor (B.A. in Psychology, UBA). Directed El Gourmet for 10 years. Currently directs the supplement “Sólo por Gusto” (Diario Perfil). Co-author of Cartas sobre la mesa. Lecturer at CAVE and the Basque Culinary Center (Spain).
TABLE PRESIDENT
Chef, entrepreneur, and ambassador of Peruvian cuisine worldwide, founder of Astrid & Gastón and creator of renowned international gastronomic brands, recognized leader in sustainable gastronomy and culinary education.
Argentine chef with over 25 years of international experience in chains such as Meliá Hotels and Hard Rock. Trained at Gato Dumas and awarded a scholarship by the Basque Culinary Center (Spain), he has worked across various countries in the Americas and the Caribbean as Executive, Regional, and Corporate Chef. Currently, he leads the culinary team at Hyatt Ziva Cancún as Executive Chef.
TABLE PRESIDENT
Over thirty years working in the communications industry. A historic food journalist for the Clarín Group. Has weekly columns on Clarin.com, Revista Viva, and Radio Mitre. Author of 16 books published by Planeta Editorial, including “Recipes of Meat.” Host of the program Historias Ricas aired by TN. Creator of the elGourmet television channel. Organizer of the Federal Asado Championship.
Chef and co-founder of Mako Fuegos y Vinos, with extensive international experience and a focus on contemporary Patagonian cuisine rooted in regional identity.
Meat Sommelier Judges
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President of the Argentine Association of Meat Sommeliers and international judge at meat competitions across Latin America. Gastronomy Critic.
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Meat sommelier and leading figure with over 50 years in the industry, founder of Viejo Patrón and a pioneer in the promotion of cuts and sensory curation in Argentina.
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Meat Sommelier.
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Graduate in Agribusiness and meat sommelier, specialist in foreign trade and meat quality, currently leading exports at TF Carnes.
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Head of Quality at Frigorífico Jorge Luis Tolosa S.A.
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Graduate in Political Science from the University of Buenos Aires, with experience in gastronomy and butchery. Currently working with Muge as a Meat Sommelier across various integrated areas.
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Communicator specialized in gastronomy and wine, the world’s only journalist who is also a meat sommelier, CEO of the content agency Iborra&Com. Agency, and author of 25 books, including several bestsellers.
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eterinarian and Meat Sommelier with 20 years of experience in food quality, product development, and marketing, co-founder of De Pastura and a leading figure in regenerative livestock farming and grass-fed beef in Latin America.
TABLE PRESIDENT
Meat Sommelier.
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Bachelor in Marketing
Retail Entrepreneur
Meat Sommelier (Class of 2022)
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Meat Sommelier and creator of meat-focused culinary experiences. Currently conducts guided tastings and provides consulting for organic producers in the U.S., India, and Argentina.
TABLE PRESIDENT
Gastronomic Channel Leader at Frigorífico General Pico – Ohra Pampa. Coordinates the Meatology project and the Degustados tasting platform.
Owner of the restaurants KM50 (Pilar), KM90 (Zarate), and the café El Monarca. Comprehensive management and culinary development.
Meat Sommelier. Human Resources Manager at Estancia Vigil.
Ingeniero agrónomo, sommelier de carnes y cocinero profesional con más de 20 años de trayectoria en gastronomía, consultoría y docencia. Fundador de Agro Carne y referente en la WBQA, ha sido jurado y disertante en campeonatos internacionales de asadores en Argentina, Chile y Brasil. Con experiencia en gestión empresarial, formación académica y asesoría gastronómica, combina conocimiento técnico con pasión por la calidad cárnica y la innovación en el sector.
Sommelier de Carnes (Primera Camada 2019)
Siendo parte de la AASC
(Asociación Argentina de Sommeliers
de Carnes)
Entre los años 2021 al 2025. realice numerosos encuentros de experiencias sensoriales,
degustaciones de diferentes cortes de carnes, en las ciudades:
Berlín, Alemania (2021/2023)
Rio de Janeiro, Brasil (2023/2025)
Meat Sommelier and Bachelor in International Trade.
Meat Sommelier.
Meat Sommelier, Angus judge, and Vice President of the Argentine Association of Meat Sommeliers.
Meat Sommelier and Chef. Currently works in catering for private events and as a judge in grilling competitions.
Meat Sommelier specialized in aging, artisan charcutier, and community manager for meat and cured sausage groups.
Meat Sommelier.
Meat Sommelier, teacher, and culinary consultant specialized in Asian cuisine and menu optimization.
Meat Sommelier and experience producer. Creates sensory experiences centered around meat and fire.
Meat Sommelier and Head of Quality Inspection at Frigorífico Rioplatense. Specialist in beef quality, sensory evaluation, and BRC standards.
Meat Sommelier and judge at meat events in Buenos Aires and across the country, active member of the AASC.
Meat sommelier with a solid background in international trade and the development of institutional relations within the meat sector.
Retired military officer, regatta organizer, and meat sommelier, currently completing a Diploma in Rural Tourism at FVUBA.
Wine, Beverage, and Meat Sommelier. Currently teaches classes, gives talks, and participates in gastronomic events.
Meat sommelier, professional grill master, and international champion, certified WBQA judge, and a leading figure in sensory analysis events and barbecue competitions.
Meat sommelier, charcutier, and traditional Argentine grill master; founding partner of the AASC and manager of “Familia San Martino.”
Executive chef and meat sommelier, owner of Perón Perón, and culinary consultant specializing in menu development and kitchen management.
Founder of Experiencia Carne and member of AASC, meat sommelier with a background in gastronomy, smoking, and wholesale sales of meat products.
Meat sommelier and supervisor in the meatpacking industry, with training in food sensory analysis and experience in meat production and distribution.
Meat industry professional and meat sommelier, manager at Almacén Don Chicho and member of Comercializadora Morres, with extensive experience across the entire value chain.
Meat sommelier with technical and industrial training.
Economics graduate and meat sommelier, founder of CANIBAL and a leading figure in premium meat slaughtering and marketing.
Agroindustrial engineer and meat sommelier, with extensive experience in managing agroindustrial projects across Latin America, and expertise in production, consulting, and marketing within the meat sector.
Agricultural Economics graduate and meat sommelier, consultant in agricultural business development and instructor of the Meat Sommelier course at UBA.
Head of Research and Development at Anchoíta SRL.Semiotician and researcher specializing in food cultures, with an academic and professional background in the history, aesthetics, and anthropology of food.
Leader of the 5 de Mayo slaughterhouse, chef and meat sommelier, with experience in operational management and food safety control.
Foreign trade professional and meat sommelier, with experience in the meatpacking and agricultural industries, specializing in negotiation and international operations.
Business Administration graduate, cook, and meat sommelier; currently launching a homemade cooking project in Villa Devoto.
Meat sommelier and gastronomic curator, specialist in sensory analysis and the organization of gourmet experiences with premium meats.
Teacher and meat sommelier, with a background in physical education and a passion for grilling and outdoor living.
CEO and Founder of The Asado Experience, Meat Sommelier and Communications Specialist.
Meat sommelier and specialist in institutional communication, with experience in media and an active member of sommelier associations.
Meat sommelier with over 20 years of experience, currently leading a premium milanesa production facility with a focus on quality and efficient production.
Business Operations Associate and Manager at Accenture Argentina, specializing in operational management, programs, and executive reporting.
Architect and grass-fed Angus beef producer, training as a meat sommelier and committed to quality across the meat supply chain.
Meat Sommelier.
Graduate of the Meat Sommelier program, dedicated to the wholesale and retail marketing of meats, with a focus on quality, cut selection, and personalized customer service.
Professional Chef and Meat Sommelier with over 8 years of experience in gastronomy, specializing in beef.
Meat Sommelier, graduated with top honors in 2019, Coordinator of the Meat Sommelier School, and founding member of the AASC.
Independent consultant specialized in processes, with a focus on optimization and management in the private sector.
Meat Sommelier and entrepreneur, Managing Partner at Reflectar SRL and Estancia La Fina, with extensive experience in team management, process improvement, and innovation in the meat and agricultural sector.
Meat Sommelier and agricultural technician, specialist in sensory analysis and meat quality evaluation for high-level competitions.
Meat Sommelier and chef with experience in institutional gastronomy and consulting on vacuum-packed meats, currently also working in the administrative field at UBA.
Meat Sommelier with a diploma in beef quality, dedicated to the promotion, training, and marketing of vacuum-packed beef.
Veterinarian, agricultural producer, and Meat Sommelier with over 30 years of experience in cattle genetics and regenerative systems. Expert in animal selection, herd management, and linking sustainable production with meat quality.
Veterinarian and Meat Sommelier with 20 years of experience in food quality, product development, and marketing; co-founder of De Pastura and a leading figure in regenerative livestock farming and grass-fed beef in Latin America.
Economics graduate and Meat Sommelier with over 30 years of experience in sensory tasting and training in wine and gastronomy.
Chef and master ice cream maker, Meat and Cheese Sommelier, tasting judge, and expert in dulce de leche and chocolate confectionery.
Chef and gastronomic consultant at Maillard Asesoria, training kitchens and developing projects in collaboration with meatpacking companies and brands.
Head of Products at Frigorífico Muge, specializing in premium cuts for gastronomy and export, and trainer in vacuum packaging and meat yield optimization.
Meat Sommelier.
Tourism Technician and Meat Sommelier, co-founder of AWTSAGROUP and Espacio Sommelier.
Meat Sommelier.
Meat Sommelier.
Meat Sommelier.
General Manager of Lo de Jesús and Meat Sommelier, with experience in kitchen management, team leadership, and specialization in premium meats.
Gastronomic manager and Meat Sommelier, co-founder of Ikebana and partner in projects such as Lo de Jesús and La Malbequería, with a focus on meat, wine, and digital experiences.
Executive Chef with extensive experience in kitchen management, team leadership, and menu design, specializing in vacuum techniques and production best practices.
Gastronomy professional training as a Meat Sommelier, with experience in buffalo meat, catering, and hotel services in Argentina’s NEA region.
Meat Sommelier.
Managing Partner of Parrilla MARUCHA, grill master with 15 years of experience running his own restaurant, dedicated to continuous improvement and training in the art of meat.
Gastronomic entrepreneur with extensive experience as founder and CEO of innovative projects in the industry: Complejo Lippee (contemporary cuisine restaurant), Pizza Hoss (artisan pizzeria with sourdough and wood-fired oven), and Piccola Venni Helados y Café (ice cream and coffee shop with natural, artisanal production). Specialist in creating culinary proposals with a unique identity, focusing on ingredient quality and exceptional gastronomic experiences.
Chef at Hotel Robinson Jandia Playa (Fuerteventura, Canary Islands).
Head of Production at an Argentine catering company.
Meat Sommelier.
Agronomist Engineer and Meat Sommelier, with a background in sports turf and international experience in Venezuela, the U.S., Peru, and Chile. Combines technical rigor with sensory expertise and knowledge of the meat supply chain, bringing a global perspective on flavors and gastronomic cultures.
Argentine grill master and chef with over 20 years of experience in the gastronomy sector, specializing in barbecue and traditional cuisine. Certified Meat Sommelier (ICOCA). Responsible, dedicated, and team-oriented, currently working as Head of Grill at Chapaleo Parrilla – Restaurant, always focused on professional growth and exceeding expectations.
Chef and Meat Sommelier.
Chef and Meat Sommelier.
Chef and Meat Sommelier.
Panel leader at INTI, specialist in sensory analysis and quality control, with experience in product development and coordination under international standards.
Professional in Gastronomy, graduated from the Gato Dumas Institute in 2017. Completed various complementary trainings in events, five-star cuisine, and non-traditional meats, among others. In 2019, through FVET-UBA, specialized in Meat Sensory Analysis, becoming part of the first class of Meat Sommeliers in Argentina.
Experienced professional with over 40 years in livestock production, specializing in meat quality and sensory analysis. Certified Meat Sommelier (UBA) with expertise in Angus, Shorthorn, and Limousin breeds, with a strong focus on innovation, animal welfare, and the promotion of premium meats.
Consummers Jury
