JURY 2026

The first international meat sommelier, Wagyu expert, founder of IMEATSA, and a leading figure in the global meat industry.

Agricultural professional with international experience in livestock management, cattle genetics, and business development. Extensive background in corporate leadership, livestock auctions, digital cattle marketplaces, and large-scale exhibition management, integrating commercial leadership, technological innovation, and a strategic outlook on the agri-food industry.

Livestock producer, meat sommelier, and chef at Madre Rojas restaurant, where he personally selects each cut sourced from producers who prioritize animal welfare and biodiversity conservation.

Chef and culinary entrepreneur. Director of Los Petersen Cocineros and a prominent media figure in the culinary world.

Meat sommelier and certified organic livestock producer, recognized as a leading authority in meat quality in Brazil, and a judge and ambassador at events such as Expo Churrasco and Paleta Atlântida.

Audiovisual producer and food entrepreneur, meat sommelier, and creator of Asado de Tira in Marbella, Spain.

Breeder, international judge, and livestock advisor, widely recognized as a leading authority in cattle genetics in Argentina and worldwide. Founder of Ojea Rullán y Cía. and La Juanita (Buenos Aires), he advises leading agribusiness companies across South America, driving productive excellence and beef breed improvement across hundreds of thousands of animals.

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.

Certified Meat Sommelier, founder of M.E.A.T. GmbH, and an international lecturer specializing in meat culture, quality, aging, and education. With more than 30 years of experience, he has dedicated his career to meat evaluation, professional training, and the development of educational programs for the meat industry.

He is the author of Didactics in Craftsmanship and the creator of innovative methodologies for meat quality assessment, aging, and professional education, working with companies, educational institutions, and industry professionals worldwide.

Senior Advisor at the Federal Meat Academy (Japan), with extensive experience in the meat industry, meat processing, and professional training. He holds a Bachelor's Degree in Economics, is a graduate of the Federal Meat Academy, and is certified as a Vocational Trainer, Meister in Ham, Sausage and Bacon Processing, Licensed Cook, and HACCP practitioner.

Throughout his career, he has held management positions in meat processing plants and meat industry companies in Japan and Australia. Since 2010, he has been part of the Federal Meat Academy, where he currently serves as Principal and Senior Managing Director. He is also the author of research on beef quality, physical properties, and traceability.

Professional chef, renowned Pit Master in American BBQ, and expert specialist in grilled barbecue and fogo de chão cooking. International Judge certified by CONFIAPA, current International Advisor to the Spanish Association of Grill Masters and Barbecue Chefs, and member of the Uruguayan Association of Grill Masters and the Gaucho Association of Churrasqueiros and Chefs, contributing prestige to this important global gathering.

Distinguished chef and master charcutier. A graduate of the Gato Dumas Institute, he refined his advanced butchery techniques at the prestigious École Nationale Supérieure des Métiers de la Viande in Paris. He currently serves as Executive Chef of Restaurante Cauce and Master Charcutier at Frigorífico MUGE. This solid professional background strongly supports his role as a table president.

Executive Chef of the Bosco Hoteles Bariloche chain and an Argentine reference in meat and meat aging (Dry Aged).

With more than 25 years of professional experience and a background as a gastronomy instructor, he was a pioneer in the implementation and promotion of Dry Ager technology in Argentina, developing the aged meat program at Le Grill Puerto Madero, where he served as Executive Chef from its opening and positioned the restaurant as a national benchmark for premium meats.

Throughout his career, he worked at renowned restaurants and luxury hotels, including Chila Buenos Aires, Sofitel La Reserva Cardales and Le Grill, in addition to advising establishments on Dry Aged.

He has been a guest chef at prominent national and international gastronomic festivals, participated in events alongside Ferran Adrià and Anthony Bourdain for CNN, collaborated in the production of The El Celler de Can Roca Tour in Argentina, and was part of official delegations of the Ministry of Tourism.

Argentine chef internationally recognized for his expertise in fish. He is currently in charge of his prestigious restaurant Sarasanegro, in the city of Mar del Plata, together with Fernanda Sarasa. Both are currently part of Grupo Fuegos, along with Sarasanegro and their most recent project: Furia, a rooftop at the highest point of Mar del Plata in every sense.

Arturo González is a renowned Argentine Executive Chef with more than twenty-nine years of extensive international culinary experience in luxury hotels. A graduate in Gastronomy from the Gato Dumas Institute, he is distinguished by his outstanding leadership, creativity, and exceptional technique. Bringing his vast professional background, he will participate as a distinguished judge and table president at the 2026 World Meat Championship.

Juan María Carlino is a highly distinguished international professional and expert analyst in gastronomic services. A graduate of Ott College, he has built an extensive global career. He currently serves as partner and Executive Chef of Gaucha Buenos Aires and regional ambassador for Miele. His previous outstanding role as Head Chef at Parrilla Don Julio further confirms his exceptional prestige to preside over this new World Meat Championship.

Founder and chef of the prestigious restaurant Alo’s, awarded a place on the list of the 100 Best Restaurants in Latin America, he has been working in and inspiring Argentine gastronomy for more than 12 years. Alejandro Feraud has an outstanding culinary career, having trained and worked in France, and is a chef in constant evolution.

Bachelor's Degree in Economics
Diploma in Meat Quality
Owner of Jula Carnes Premium
Partner at Carne Estancia San Miguel (Grass-Fed Beef, Shorthorn breed)

A passionate lover of LIFE.

She has been part of this wonderful project for 5 and a half years.

She has prepared whole rib roasts in Italy, Spain, Colombia, the United States, and Uruguay, as well as at various expos throughout Argentina.

Since she was very young, she has been preparing whole rib roasts, combining her passion for meeting wonderful people, traveling, and grilling.

María Noel Pereyra Goday is a prominent Uruguayan Chef and Grill Master, creator of La Gurisa de los Fuegos and partner at Chefs de Fuegos Uruguay. Trained as a professional chef at the Crandon Institute, she is currently pursuing advanced studies as a Meat Technologist at UDELAR. Her extensive global experience and mastery of diverse culinary cultures enhance her distinguished role as an authority at this international meat championship.

Paula Comparatore is a distinguished Argentine chef, developer, and restaurateur. Her remarkable work consistently explores cuisine as a valuable cultural expression, connecting product, territory, and history. With a solid international career spanning Italy, France, and Mexico, her immense passion for culinary heritage establishes her as an outstanding table president for this demanding world championship.

Director of the Sagardi Group in Argentina.

Currently oversees the Sagardi and Berria by Sagardi restaurants, leading names in Basque gastronomy in Argentina.

He is a business director, wine sommelier, and passionate about hospitality, with a solid career in the gastronomic industry.

With more than two decades of experience in gastronomy, Sebastián Ingallina is the chef of Fogón, Cocina de Viñedo at Bodega Lagarde, where he has led the culinary concept since 2016. Trained in Gastronomy at the Escuela Internacional de Turismo, Hotelería y Gastronomía Islas Malvinas, he has developed a career marked by a commitment to ingredients, team leadership, and a cuisine deeply connected to the territory of Mendoza.

His cuisine is characterized by highlighting seasonal ingredients, the landscape, and regional identity, combining technique, creativity, and a strong commitment to team development. Under his leadership, Fogón has received recognition from the Michelin Guide in the 2024 and 2025 editions, establishing itself as one of Mendoza’s most outstanding gastronomic offerings.

His philosophy is based on creating authentic experiences that connect diners with the vineyard, the origin of the products, and Argentine gastronomic culture, always from a contemporary perspective that respects the environment.

President of the Argentine Association of Meat Sommeliers and international judge at meat competitions across Latin America. Food critic.

Bachelor’s degree in Agribusiness and meat sommelier, specializing in foreign trade and meat quality, currently leading exports at TF Carnes.

Professional with over 40 years of experience in livestock production, specializing in meat quality and sensory analysis. Meat sommelier (UBA) with expertise in Angus, Shorthorn, and Limousin breeds, focused on innovation, animal welfare, and the promotion of premium meats.

Business Operations Associate. Manager at Accenture Argentina. Specialist in operational management, program delivery, and executive reporting.

Meat Sommelier.

“Meat sommelier and supervisor in the meat processing industry, with training in sensory analysis of foods and experience in meat distribution and production.

Best-graduated Meat Sommelier of 2019, coordinator of the Meat Sommelier School, and founding partner of the AASC.

The first Spanish woman and the only meat sommelier journalist in the world. She provides advisory and consulting services, communication strategies, and training programs aimed at enhancing the perceived value of meat among consumers, restaurants, and distributors.

Product Manager at Frigorífico Muge, specialized in premium beef cuts for the foodservice industry and export markets. He is also a trainer in vacuum packaging techniques and meat yield optimization.

Meat sommelier and graduate in beef carcass quality, dedicated to the promotion, training, and commercialization of vacuum-packed beef products.

Economist and Meat Sommelier with more than 30 years of experience in sensory evaluation, as well as extensive expertise in wine education and gastronomy.

Meat Sommelier, charcutier, and traditional Argentine grill master. Founding partner of the AASC and Manager of “Familia San Martino.”
Judge and Table Chair at the 2025 World Meat Championship 2025.

Gastronomy professional graduated from the Gato Dumas Institute in 2017. She has completed a variety of specialized training programs in event catering, five-star cuisine, non-traditional meats, and other culinary disciplines. In 2019, through the Faculty of Veterinary Sciences at the University of Buenos Aires (FVET-UBA), she specialized in Meat Sensory Analysis and became part of Argentina’s first graduating class of Meat Sommeliers.

Meat Sommelier. Chief of Staff at the General Directorate of Green Spaces of the Government of the City of Buenos Aires.

Meat Sommelier.

Physical Education Professor and Bachelor’s Degree in Physical Education, Philosophy Professor, Outdoor Life Instructor, Meat Sommelier, Chef training, and judge at CMDC 2025. Member of AASC.

Currently works in the educational field of the Autonomous City of Buenos Aires, at ISEF Dickens and the School Camps Program. Collaborator at the School of Meat Sommeliers. A passionate lover of grilling and its many possibilities.

Chef and Meat Sommelier.

After years dedicated to the automotive industry, in 2021 I took my first steps into artisanal charcuterie (partner at Charca since 2025). Since then, there has been no activity that I am more passionate about or that gives me as much satisfaction as the world of meat. At this time, I am opening a new chapter as a meat sommelier. A universe yet to be explored, full of opportunities.

Meat Sommelier in training, with experience in gastronomy and communication. Passionate about Argentine beef, its quality, and the world surrounding it. Currently developing projects related to the dissemination and promotion of meat.

Meat Sommelier.

Meat sommelier with a strong background in international trade and the development of institutional relationships within the meat sector.

“Gastronomic entrepreneur with extensive experience as founder and CEO of innovative ventures in the industry: Complejo Lippee (contemporary cuisine restaurant), Pizza Hoss (artisan pizzeria featuring sourdough and a wood-fired oven), and Piccola Venni Helados y Café (ice cream shop and café focused on natural, handcrafted production). Specialist in creating culinary concepts with a strong identity, a focus on high-quality ingredients, and unique gastronomic experiences.

Meat Sommelier.

Wine, beverages, and meat Sommelier. Currently gives classes, talks, and participates in gastronomic events.

Chef and master ice cream maker, meat and cheese sommelier, tasting judge, and expert in dulce de leche and chocolate.

Meat sommelier and chef. Currently works in catering for private events and serves as a judge in grilling competitions.

Meat Sommelier, Angus judge, and Vice President of the Argentine Association of Meat Sommeliers.

Meat sommelier specialized in meat aging, artisan charcutier, and community manager for meat and cured meat enthusiasts.

Veterinarian and meat sommelier with 20 years of experience in food quality, product development, and marketing. She is the founder of her own meat brand, “La Sommelier de Carnes,” and a recognized leader in sustainable and pasture-based livestock production models across Latin America.

Meat Sommelier graduated from the Argentine School of Meat Sommeliers (FCV-UBA) and Executive MBA holder. Managing Partner at Frigorífico Lanús, a family-owned company in Greater Buenos Aires where he grew up and now leads the consolidation and expansion of the business with an entrepreneurial mindset and strategic vision.

Meat Sommelier and judge at meat industry events in Buenos Aires and throughout Argentina. Active member of the AASC (Argentine Association of Meat Sommeliers).

Executive Chef and Meat Sommelier, owner of Perón Perón and culinary consultant specializing in menu development and culinary management.

Responsible for Kobe Beef Argentina and a meat sommelier with more than 10 years of experience in the meat industry. Throughout his career, he has developed projects across production, commercialization, gastronomy, and education, specializing in the promotion and consumer experience of premium-quality meats.

Meat Sommelier and creator of meat-based gastronomic experiences. Currently develops guided tastings and provides consulting services for organic producers in the United States, India, and Argentina. Since May 2026, has worked as a Meat Sommelier at James Whelan Butchers.

Veterinarian, agricultural producer, and meat sommelier with more than 30 years of experience in bovine genetics and regenerative production systems. Expert in animal selection, herd development, and the integration of sustainable production with meat quality.

I have a background in gastronomy and am currently studying for a degree as a Meat Sommelier. I am interested in learning about different cuts, techniques, and products, and I am always looking for new challenges that allow me to continue learning and experimenting within the culinary field.

Meat Sommelier.

Argentinian grill master and cook with over 20 years of experience in the gastronomic industry, specialized in grill management and traditional cuisine. Certified Meat Sommelier (ICOCA). Responsible, dedicated, and team-oriented, currently working as Head Grill Chef at Chapaleo Parrilla – Restaurant, always focused on professional growth and exceeding expectations.

Chef and Meat Sommelier.

Meat industry professional and meat sommelier, manager of Almacén Don Chicho and member of Comercializadora Morres, with comprehensive experience across the entire value chain.

Professional chef and meat sommelier with over 8 years of experience in gastronomy, specializing in beef.

Chef at Hotel Robinson Jandía Playa (Fuerteventura, Canary Islands). Former Production Manager at a catering company in Argentina. Meat Sommelier.

Meat sommelier and entrepreneur, managing partner of Reflectar SRL and Estancia La Fina, with extensive experience in team management, process improvement, and innovation in the meat and agribusiness sectors.

Meat sommelier, instructor, and culinary consultant specializing in Asian cuisine and menu optimization.

Meat Sommelier and experience producer. She creates sensory-driven experiences centered around meat and fire, bringing together flavor, technique, and storytelling to create memorable culinary events.

CEO and Founder of The Asado Experience. Meat Sommelier and Communications Specialist.

Bachelor’s Degree in Marketing, retail entrepreneur, and Meat Sommelier (Class of 2022).

Meat Sommelier, professional pitmaster, and international champion. Certified judge by the World Barbecue Association (WBQA) and a recognized expert in sensory analysis events and barbecue competitions.

Meat specialist with a background that combines both practical and theoretical expertise as a chef, butcher, and meat sommelier, complemented by an academic education in Political Science. As part of the Commercial and Communications team at MUGE, I support restaurants through a specialized approach, develop training programs for hospitality professionals, and represent the brand at industry events, educational initiatives, and outreach activities.

With more than 15 years of experience in the food service industry, Nahuel is a chef, restaurant consultant, and, above all, a passionate entrepreneur. From his kitchen in the Mataderos neighborhood, he prepares ready-to-enjoy meals and delicious fresh milanesas, bringing the best homemade flavors directly to your table.

Meat sommelier and gastronomic curator, specializing in sensory analysis and the organization of gourmet experiences featuring premium meats.

Chair of Beef Cattle at the Faculty of Agronomy, in the subject Beef Cattle Production.

Bachelor’s Degree in Tourism, Meat Sommelier in training, and MSc in Data Science (in progress). Creator of Firpo Viajes, an agency specializing in gastronomic tourism. Develops projects focused on the dissemination and promotion of Argentine beef.

Argentine professional chef with experience at renowned restaurants in Buenos Aires. Currently working at Beef Sommelier, a venture that organizes private events and exclusive tasting experiences.