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.

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.

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.

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.

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 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.

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.