Chef Marcos Velies
Chef At Home In Caba
Get to know me better
I´m a passionate chef, that loves to exprees myself in the food, i prefer to explore flavours and always try to keep it simple and flavourous
I´m a professional chef, that being in here since i have 18 years Old, from Argentina i´ve studying my carrer in the Instituto Argentino de Gastronomia, when i finish start working in many restaurants one of them was Francis Mallman 1884, when i learn to manage raw material and always respect it to keep the flavour in place, then i start to work in hotels so i left to Hotel Faena in Puerto Madero, located in the most beautiful places in Buenos Aires, cooking for many rockstar and a lot of events, then i decided to be a Partise Chef so i moved out to another five star Hotel located in the outside of Buenos Aires, Call Sofitel La Reserva Cardales, really beatifull hotel with 2 restaurants, one more exclusive than the other, being working in the two, making dishes, menus and events too.
Finally in 2019 a friend of mine open a restaurant here in Malaga so i decided to move out here to help with the menu and with the cuisine because he doesn´t have too much experience, so here i am now, almost three years passed since i arrived, working in another restaurant on the sun coast, working with meat, fish and vegetables always keeping it simple and flavourous.
More about me
For me, cooking is...
A place when i can express myself, it makes me feel full of energy, its all about passion and love, thats why i offer a unique experience in food.
I learned to cook at...
Institute, so many restaurants in Argentina, 1884, Los fuegos at Faena Hotel, La panaderia by Pablo Massey, La Reserva Sofitel.
A role model in the kitchen is...
I have too many role model but definitely Francis Mallmann is the most important, but i have many Federico Desseno, Narda Lepes, Pablo Massey.
A cooking secret...
The secret always treat thing with love and passion, thats what makes the diference, and that´s something you have to prove yourself and then tell me.
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