Chef Francisco Heinz

I grew up in Argentina, where whoever runs the grill ends up being the host. For years I was that friend, the one who took care of the food at every gathering. Buying the meat, lighting the fire, watching faces on the first bite. Cleaning up I learned to like later.

When I moved to Verbier I spent two years cooking in restaurants. Good kitchens, but I never saw who was eating, and that turned out to matter a lot to me.

So I started Pizca Experience. We cook over wood, outside, all year. Snow and cold don't stop us. All we need from you is an outdoor space (a deck or a balcony is enough) and we bring the rest.

We're a small crew of friends and you can tell at the table. Send me a date and a headcount and we'll plan it together.