To speak of the qualities that make Pablo Ranea a Master Chef is to speak of terroir, for you cannot separate the qualities that inform his meals from the meteoric rise of the Argentinian food and wine experience. And who better to bring you this special culinary experience than a renowned chef who also happens to be a sommelier laureate.
From the beginning of his career, Pablo has been at the forefront of food/wine pairing. He is of that vintage of chefs that saw Argentinian wines become increasingly sophisticated and in high demand in world markets, at the same time that the world started paying attention to the ability of Argentinian chefs to match their food to great wines. Pablo has been a consultant for the restaurants of world-class wineries who asked him to innovate dishes that would best compliment their wines.
From 2006 until early 2016, Pablo was the Executive Chef at Azafran, considered one of Mendoza’s best restaurants. In the restaurant he found a space that gave him countless opportunities and in which he was able to develop and nurture his concept of New Argentine Cuisine.
Pablo understands that there is always something new to learn, new experiences to be had and new friends to be made, so he is constantly on the lookout for new culinary heights. Pablo is not one of those chefs that prefers to hide in the kitchen. He likes challenges and with his partner, the Architect Alejandro Cohen, they have embraced the concept of the pop-up restaurant. This event is perfectly suits Pablo’s ebullient personality and his generous mentoring disposition. With Pablo as a host you not only share his food, his wine, and his savoir-faire, but most importantly, you share his friendship.
When he is not hosting a pop-up dinner, Pablo brings the Argentinian terroir to other parts of the world by holding master workshops in various locations such as, The International Culinary Center of California, De Gustibus Cooking School (New York City), Urban Kitchen (Lima, Peru) and Les Journéss Internationales du Malbec in France. These workshops are aimed at sommeliers, chefs, and the general public.