Chef Darwin Nicolás Méndez Giampietro

I am a professional chef with several years of experience in high-end gastronomy, having worked in prestigious restaurants across Spain, Norway and Austria. Throughout my career, I have held positions such as Head Chef, Sous Chef, and Chef de Partie, developing a deep understanding of fine dining, kitchen management, and creative menu design.

My professional journey includes working at Alameda, a Michelin-starred restaurant, where I refined my culinary techniques and gained valuable insight into the precision and artistry of haute cuisine. I also served as Head Chef at L’Escoleta, a renowned gastronomic restaurant, where I led the kitchen and fostered a culture of creativity and excellence.

Most recently, I have been Head Chef at Preik Restaurant in Norway, where I managed kitchen operations, controlled stock and supplier orders, and developed and implemented seasonal menus focused on innovation, quality, and sustainability.

Trained at Instituto Mausi Sebess, Argentina’s leading culinary school, I hold diplomas as a Professional Chef, Pastry Chef, Chocolatier and Baker. In addition, I completed a degree in Dietetics and Nutrition in April 2025, which allows me to combine my passion for gastronomy with a health-conscious and balanced approach to cooking.