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 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.

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

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.

Meat Sommelier.

Head of Quality at Frigorífico Jorge Luis Tolosa S.A.

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.

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.

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.

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.

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 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 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.

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.”

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

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.

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.

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.

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.

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.

Panel leader at INTI, specialist in sensory analysis and quality control, with experience in product development and coordination under international standards.

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.