[image]
[title]Gonzalo Aramburu is one of the most renowned chefs in the country and the world. He is the owner of Argentina's only two Michelin-starred restaurant, which is also part of the Relais & Châteaux family, the organization that brings together the world's most prestigious restaurants and establishments.
After gaining experience in the best kitchens in Europe and the United States, he opened Aramburu in 2007 in the Montserrat neighborhood, introducing the fine dining concept to the local gastronomic scene. He was also a pioneer in working with local and seasonal products when seasonality, respect, and appreciation for local producers were not yet on the map. Today, with 18 consecutive years in the market and from his location in Pasaje del Correo in Recoleta, Gonzalo and his beloved Aramburu continue to enchant both local and foreign diners with their meticulous 18-course menu that changes according to the availability of seasonal ingredients, in a sober and warm atmosphere that invites the enjoyment of all the senses.
Recently, you were distinguished at the Best Chef Awards in the Two Knives (World Class) category, an award that celebrates your excellence and impact on global gastronomy. Additionally, your restaurant ranks 40th on Latin America's 50 Best Restaurants 2024. Have you gotten used to receiving awards, or do you never quite get used to being honored?
Each award is a unique recognition and brings a new emotion. I never fully get used to it because each one represents an achievement and a renewed effort, as well as an incentive to continue striving for excellence in what we do.
You might also be interested in: The best restaurants in Buenos Aires
Do you remember the first award you received for your culinary work and how you felt?
In 2013, I was named Argentina's best chef by the Argentine Academy of Gastronomy. I have fond memories of the first award, which was a huge motivation and a validation that I was on the right path. At that moment, I felt a mix of pride and responsibility, knowing that it was just the beginning of a journey that would lead me to explore and learn much more.
"I fondly remember the first award I received, it was a great motivation and a validation that I was on the right path"
I also remember when Aramburu was named the best restaurant in Argentina and South America and one of the 10 best in the world in the 2019 Traveler’s Choice awards. This award is based on the opinions and reviews of travelers from around the world, seeking to reflect the best of the best in terms of service, quality, and customer satisfaction. Then came the distinctions from the 50 Best Restaurants, the Best Chefs Awards, being selected to join the Relais & Châteaux family, and of course, the two Michelin stars.
What inspires and moves you in the kitchen?
The kitchen is a space of constant creation. I am inspired by the challenge of reinterpreting ingredients and techniques, and telling a story through each dish. I am moved by seeing how the team's effort transforms into experiences that diners take with them.
You have a great team at Aramburu. What type of leader are you?
My leadership style is approachable and collaborative. I like to get involved with the team, fostering an environment where everyone can contribute and grow. I believe in leading by example and being a guide that inspires the rest.
"I believe in leading by example and being a guide that inspires the rest"
What advice would you give to the Gonzalo who left Buenos Aires to gain experience in kitchens around the world, not knowing everything life had in store for him?
I would tell him to never lose curiosity and to embrace every experience, both the good ones and those that present challenges. Every step and lesson learned in those kitchens around the world was essential to finding his own identity and style in gastronomy.
How do you feel about being the owner of the only two Michelin-starred restaurant in Argentina?
It’s a great honor and, undoubtedly, a constant responsibility. There is pressure, but it’s a positive pressure that pushes me to keep raising the bar and ensure that every experience at Aramburu is memorable.
What do you want diners to take away after visiting Aramburu?
I like for them to leave with a complete experience, where every detail, from the atmosphere to the flavors, tells a story. I want them to feel like they’ve lived something unique, personal, and full of passion for gastronomy.
You might also be interested in: "Trescha is my life", an interview with Tomás Treschanski
Where do you like to eat in Buenos Aires?
My favorites include both some classics and more innovative spots. For breakfast, I enjoy places that offer fresh, high-quality options. For lunch and dinner, I seek out spaces that take care of both technique and respect for the product. However, the list changes constantly because I love discovering new proposals.
I’m curious to know what your favorites are...
Here are some: Roux by Martín Rebaudino, Picarón by Maximiliano Rossi, Martí by Germán Martitegui, Casa Cavia by Julieta Caruso, Alo’s by Alejandro Feraud, Elena and Nuestro Secreto at the Four Seasons Hotel with Juan Gaffuri and Patricia Ramos leading the way, Don Julio by Pablo Rivero, and Restó SCA (Sociedad Central de Arquitectos) by María Magdalena "Maggie" Piaggio.
What are your plans for Aramburu in the short term?
In the short term, we want to continue exploring flavors and techniques that allow us to constantly reinvent ourselves. The goal is to keep offering a proposal that is true to our essence, but always surprises and evolves.
And what about you personally?
What’s coming in 2025? 2025 will be a year of consolidation and new challenges. There are always projects on the horizon, some focused on further professional growth and others, perhaps, exploring new opportunities. But above all, staying true to my vision and continuing to learn every day.
Where: Vicente López 1661, Pasaje del Correo, Recoleta. Reservations via this link.