Facundo
Personal Chef
Born and raised in Buenos Aires, Argentina, Chef Facundo came to professional cooking after a career as a firefighter. He earned his culinary diploma from Instituto Lycée in Buenos Aires and began his culinary career at Bastille, a French brasserie in Old Town Alexandria, before joining the wood-fired kitchen at Brasero Atlántico in Georgetown.
His cooking is rooted in Argentine cuisine, with strong Italian and French influences. He enjoys working with seasonal ingredients and traditional techniques, focusing on simplicity and flavor.
You have guests coming for dinner, what are you making?
A traditional Argentine asado
What’s your favorite ingredient to cook with?
Seasonal vegetables and good quality beef
What’s your favorite season to cook in and what dish are you making?
Winter. Ossobuco alla milanese with risotto