Inside the Kitchen
The Kitchen: My Happy Place
Chef Pablo was born in Buenos Aires, Argentina. At the age of 18, he began his culinary education at the most awarded culinary institute in Argentina: Mausi Sebess. After three years, Pablo earned the titles of “Professional Chef”, “Professional Baker”, and “Professional Pastry Chef”. In addition, Chef Pablo studied, at the same institute, “Restaurant Administration” and “Enology” to further advance his culinary career.
After working for two years at the Award-winning Palacio Duhau Park Hyatt Buenos Aires, at 23 Pablo accepted a position on-board The Celebrity Cruise’s newest fleet “Celebrity Silhouette “, where he worked for almost a year at one of the best fine dining restaurants on board the ship as the kitchen’s second in command, travelling the world while cooking.
In 2013, Chef Pablo moved to Punta del Este, Uruguay for the summer to work as a Sous Chef at O’Farrell, a locally sourced, fine dining restaurant.
After returning to Argentina from Uruguay, Chef Pablo moved to Miami Beach, Florida to open “The Matador Room by Jean-Georges Vongerichten” at the Edition Hotel. A year and a half later, in 2016, Chef Pablo opened, as a Sous Chef, “Employees Only Miami”, an upscale speakeasy Restaurant & Bar(sister Bar of the famous “Employees Only New York”).
Moving forward, he consulted for “27 Restaurants & Bar” as well as “The Broken Shaker” in the Freehand Hotel in Miami Beach. Three months later Chef Pablo was offered the position of “Chef de Cuisine” in charge of the culinary operations of both outlets. Within the same year, Chef Pablo made his way to the finals in the United States San Pellegrino Young Chef competition, being one of the 10 Chefs nationwide that traveled to New York to cook his food at the “One World Trade Center” for a line up of culinary judges that hold multiple Michelin Stars and own Restaurants from the “San Pellegrino 50 Best” list.
In 2018 while still holding the Chef de Cuisine position at “27 Restaurants & Bar” and “The Broken Shaker” Chef Pablo was casted to be in Season 16 of Top Chef in Kentucky. Pablo earned the audience’s support with his delicious dishes, passionate approach to food and charming personality.
A year later, Pablo was offered to open his very own Restaurant at the fully renovated Conrad Hotel Miami: Nativo Kitchen & Bar. Within NKB’s first months of operations, Pablo’s foods got excellent reviews from culinary journalists and food critics.
Since the Covid-19 recession, Pablo (who is still the Restaurant’s and Hotel’s Executive Chef) started exploring the fields of the culinary virtual classes, in English and Spanish.
Chef Pablo doesn’t like to stay still so only he knows what is coming next!