Agustín Brañas has been cooking in Argentina and all over the world for around 16 years. His education started in Buenos Aires at Ott College where he was trained by some of the best european and american chefs. He cooked in restaurants such as The Ivy, The River Café, Tragabuches (1 Michelin Star), Mugaritz (2 Michelin Stars), Maskana (1 Michelin Star). In Barcelona he worked alongside the chef specialized in nitrogen techniques Martin Lippo, he enlarge his experience at La Huella and La Caracola Jose Ignacio; He also worked for Pablo Massey, he was Bruni´s Kitchen Director and external Consultant and Executive Chef of PANI, Victoria Brown, among others, designing their menu proposal from the very beginning. Agustin´s professional experience in the local and foreign market, and his interest in the development of new products, years embodied in observation, practice and interest in various gastronomic cultures, make him chef a born gastronomic entrepreneur. He has traveled around our country from end to end, what makes him an expert of our culture, products and food.