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CHEF JUAN FORCINITI DRAWS INSPIRATION FROM DIVERSE CUISINES AROUND THE GLOBE, BRINGING A MODERN TWIST TO LOCAL TRADITIONS AND CULTURE.

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“I AM PASSIONATE ABOUT BEING PRESENT AT MOMENTS OF CONNECTION, JOY, AND CELEBRATION, AND I AM DEDICATED TO MAKING THOSE EXPERIENCES EXTRAORDINARY.”

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FOOD IS A TIMELESS PLEASURE THAT CONTINUALLY AMAZES, AND SHARING IT IS AN INCOMPARABLE RITUAL. THAT’S WHY I CONSTANTLY PURSUE NEW INGREDIENTS, COOKING TECHNIQUES, AND IDEAS TO CREATE UNFORGETTABLE EVENTS.

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EVERY DAY IN MY KITCHEN, YOU’LL FIND PASSION AND DEDICATION, EMBODIED IN THE EXCELLENCE OF EACH DISH.

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I BEGAN MY CULINARY JOURNEY AS AN APPRENTICE, EVENTUALLY ADVANCING TO CHEF DE CUISINE AT ONE OF BUENOS AIRES' MOST ICONIC MUSEUMS. FOLLOWING THIS FOUNDATIONAL EXPERIENCE AND ENCOUNTERS WITH REMARKABLE CHEFS, I SET MY SIGHTS ON PARIS.

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IN FRANCE, I HONED MY CRAFT AND STUDIED GASTRONOMY AT RENOWNED SCHOOLS AND KITCHENS, IMMERSING MYSELF IN THE RIGOR AND EXCELLENCE OF FRENCH CUISINE.

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AFTER RETURNING TO ARGENTINA, I LAUNCHED MY OWN CATERING SERVICE, PRODUCING EVENTS FROM INTIMATE DINNERS FOR 10 GUESTS TO LARGE-SCALE GATHERINGS LIKE THE 50TH ANNIVERSARY CELEBRATION OF THE OMEGA SPEEDMASTER’S MOON LANDING, HOSTED AT THE BUENOS AIRES PLANETARIUM. I ALSO OPENED LA RESERVA, A SUCCESSFUL RESTAURANT IN LUJÁN, BUENOS AIRES, SPECIALIZING IN GRILLED MEATS, AND SERVED AS A PRIVATE CHEF FOR RENOWNED MUSICIANS, POLITICIANS, SOCCER PLAYERS, AND FILM AND TELEVISION PERSONALITIES.

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SEEKING A NEW ADVENTURE, I MOVED TO MEXICO CITY, WHERE I WORKED AS THE EXECUTIVE CHEF AT HOTEL PRESIDENTE INTERCONTINENTAL.

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I TAUGHT INTERNATIONAL CUISINE AT A PRESTIGIOUS CULINARY SCHOOL AND SERVED AS A PRIVATE CHEF FOR SELECT CLIENTELE.

I WAS HONORED TO BE NAMED AN HONORARY MEMBER OF MEXICO’S VATEL CLUB AND THE ACADÉMIE CULINAIRE DE FRANCE.

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TODAY, I AM BASED IN THE UNITED STATES, WORKING AS A PRIVATE CHEF AND EVENT CHEF, AIMING TO BRING THE EXPERTISE I HAVE GAINED OVER THE PAST DECADES TO EACH TABLE I SERVE.