Chef Horacio Bollo

I am a South American Executive Chef with international experience across seven countries, working in luxury hotels, resorts, private villas, and diverse culinary concepts. Every country I have worked in has left its mark on my cuisine—not only through techniques, but also through flavors, ingredients, and different ways of understanding food.

My culinary identity has a strong connection to meat, charcoal, wood fire, and slow cooking. I particularly enjoy working with live fire, controlling the embers, and using wood smoke to add depth and character to food, while always respecting the quality and natural flavor of each ingredient.

Throughout my career, I have had the opportunity to cook for VIP clients, celebrities, artists, and prominent public figures. These experiences have taught me the importance of discretion, attention to detail, and the ability to adapt each culinary experience to the individual guest.

After working across seven countries, my cuisine has evolved into a combination of South American roots, international influences, and a passion for fire. Every destination has brought something different to my cooking, and those experiences have shaped the chef I am today.

As a Private Chef, my goal is to create personalized, authentic, and memorable experiences, where food becomes the centerpiece of a special moment.

For me, cooking is about respecting the product, mastering the technique, and allowing the ingredients to speak for themselves.