Our Chef: Matías Villalba

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He started as a cook at “La Casona del Toboso” restaurant in La Cumbre, Córdoba, belonging to the Rebaudino family, and continued his career at “Oviedo” restaurant in Buenos Aires, run by the renowned Chef Martín Rebaudino.

At 19 years old he was Head Chef of the emblematic Irish Pub “The Kilkenny” in Buenos Aires.

His internship continued in Europe at the 3 Michelin Star restaurant “Atrio” in Extremadura (Cáceres, Spain) run by Tonio Perez and José Polo; at “Maison Bras”, in Laguiole (France) under the command of Michel and Sebastián Bras.

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He was also Executive Chef of the restaurants “Pascasio” and “Hotel Posada Los Álamos” in El Calafate, and Executive Chef and creator of the “Hotel Crucero Santa Cruz” gastronomy, belonging to the company MarPatag (El Calafate, Los Glaciares National Park).

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At 32 years old, he created the MAKO project, consisting of a restaurant serving contemporary Patagonic cuisine (Mako Fuegos y Vinos) and a bar with tapas, finger food and excellent cocktails based on the premise of using seasonal regional elements in its production.