What do you do?
I’m the head chef at Vantador, Boutique Steak House in Desa Sri Hartamas.
What’s the best/ worst part of your job?
Pursuing my passion and using my creativity every day is the best part as well as making people. The worst part is the long hours. We work when the rest of the people are having fun.
What’s your favourite meal at Vantador?
The Rubia Gallega for me is one of the best cuts of beef you can find on the Malaysian market: the taste, the texture and the fact that we’re the only restaurant that has it makes it unique.
What’s one of the craziest things you’ve seen behind the scenes?
Once I saw a chef throwing a knife at a waiter.
The funniest thing was a new guy in the kitchen trying to figurate how to use a syphon. He didn’t realise it was full and when he tried to open it everything came out in a flash.
The perfect day off would be…
Making an asado (Argentinian barbecue) with my girlfriend and relaxing beside the swimming pool.
A day in the life of a chef is…
Coming to the kitchen, checking whats need to be done and thinking of new ideas for new dishes.
What do you do for fun?
Football, go for a ride with my bike or fishing with friends.
What’s something you’d like guests to know about Vantador?
Here at Vantador we do our best every day to have everything ready for service. We age our own meat and we try to create something different for diners in KL.
What’s your favourite food and wine pairing?
My favourite meal is asado of course with a good Malbec wine and finished with a good whiskey
What’s your view on the food scene in your home country?
My hometown, Mendoza Argentina, is well known for their wines and landscape, the influence of European culture, barbecues beside the river, wine tours and how hotels fuse new designs with old landscaping.
What’s in store for you in the upcoming months?
A lot of work! We’ll keep making something different for our guests. I’ll keep growing as a chef and developing new ideas.