Chef Pablo Sebastián Marí

I was born in Mendoza, Argentina, at the foothills of the Andes Mountains, surrounded by a powerful natural landscape that, from a young age, awakened in me the desire to travel and dedicate my life to something I was truly passionate about.

My journey into gastronomy began after a period studying architecture. Shortly afterwards, I discovered my true vocation and trained at the Instituto Arrayanes de Alta Gastronomía, where I had the opportunity to work while studying, beginning an intense and deeply formative professional path.

In 2014, after several experiences in professional kitchens, I had the opportunity to join the renowned restaurant 1884 by chef Francis Mallmann in Mendoza as a chef de partie. That stage marked a turning point in my professional life. The philosophy of fire cooking, respect for ingredients, and a cuisine deeply connected to nature forever shaped my way of understanding gastronomy.

Following that experience, and alongside the learning gained from working with remarkable chefs, I continued my journey through different culinary environments in Latin America, working in Uruguay and Chile, and having the great privilege of cooking in Patagonia using fire as my only tool.

Another defining chapter in my journey was the opportunity to live and work in France. There I immersed myself in a unique gastronomic culture, learning the language, discovering its culinary sensibility, and deepening my understanding of the value of craft and tradition.

Throughout the years, I have developed a culinary identity strongly connected to fire, meat,

and wine—elements that define my way of cooking and sharing food.

After an experience in Dubai as a fire chef, I finally arrived in Mallorca, the land from which my ancestors come. The island immediately captured my heart. Today, I have chosen this place to continue growing, to keep learning, and to share my experience through an honest cuisine, direct and deeply connected to fire.