Dante was born in Argentina and has spent more than 20 years in Mexico. Meat is his passion, and he is a true authority in the industry — making his nickname, “The Meat Guru,” more than well deserved. He created Neuquén and Alodé, two award-winning restaurants in Monterrey, Mexico. Even with his demanding schedule, he has collaborated seasonally with Enrique Olvera at Pujol, with Massimo Bottura at Osteria Francescana, and with Juan Mari Arzak at Arzak.
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If you ask food lovers and culinary experts about him, they will almost certainly mention La Vaca Es Mía — his celebrated live-fire experience where he cooks an entire cow over open flames in the most extravagant and primitive way imaginable at food festivals around the world. It’s no surprise, then, that he has mastered virtually every cut of meat possible.
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His latest success is bringing DANTE Brasa y Fuego to life, infusing every dish with his unmistakable signature flavor.