Narda Lepes, Germán Martitegui, Osvaldo Gross, Fernando Trocca and Dolly Irigoyen were some of the more than twenty chefs present.
Volf marked a milestone in Hotelga 2025 by gathering the most prominent chefs in the country. Last Thursday, August 28, referents of the Argentine cuisine made a great banquet together, contributing their flagship to form a large table with salty and sweet options in the imposing volf Sáenz, Donato de Santis, Toti Quesada, Walter Lui, Martín Lukesh, the brothers Petersen, Luciano Nanni, Christophe Krywonis, Germán Sitz, Olivia Saal, Clara Corso, Félix Babini, Lucas Canga, Germán Martitegui, Carola and Victoria Santoro, Damián Betular, Pamela Villar and Chula Gálvez were the chefs and pastry chefs who contributed in this great feast, in addition to the Bartenders Inés de los Santos and Sebastián Atienza. Each of the gastronomic proposals were served in the dishes, trays and sources of the Buffet Gastronomy and Hospitality line, stainless steel line and the new Porcelain and glassware lines of Volf. The event was in charge of the general production of Tamara Kosacoff.
Once the fair was finished, the Volf stand became a strategic meeting point inside Hotelga, where chefs, bartenders, clients and friends shared not only dishes and drinks, but also the essence of what it means to be part of the Volf family. During the meeting, attendees were able to know the quality and versatility of the products, while enjoying a space designed for innovation, inspiration and networking among colleagues.
The menu included iconic salty proposals from renowned chefs: Narda Lepes with Chiraji; Nicolas Arcucci and Mica Najmanovich with AVE pate with pear and financial chutney; Tommy Perlberger and Josie Bridge, with their crispyness; Juan Ignacio Barco with Charcutía; Tomás Kalika with hummus with pickles, tahina and tomato and hummus with roast beef and chickpeas, served with pita and meat bread; Ximena Sáenz with an aromatic rice with lentils, spices and fried onion in addition to a fungal cake with roasted cuges and smoked ricota with finite mass of olive; Donato de Santis with Mariata Paste, Orechiette and Cavatelli with broccoli, bacon, chats, pedestrians and Pecorino Dop cheese; Toti cheese with vegetarian and meat empanaditas; Walter Lui with agripic eggplants; Martín Lukesch with marinated threshing; the Petersen brothers with bread; Luciano Nanni with vitello tonnato; Christophe with chicken; Germán Sitz with vinaigrette tongue; Olivia Saal with ham, cheese and pickles; Clara Corso with Félix Babini and Lucas Canga with Tortellini de Mortadela Cacio e Pepe, and Germán Martitegui with Lajmayin, Tofu and Granada.
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The sweet proposals were the work of Carola and Victoria Santoro with a tiramisu with strawberries; Narda Lepes with fresh strawberries with chocolate fountain; Betular Damián with five XL cakes, Pamela Villar with a Basque mascarpone cake with mandarin and cool Gálvez with a jelly, Galvez sisters and fruits sisters came.
In La Barra, Inés de los Santos presented and prepared Martini, Seba Atienza surprised with his Uatafak cocktail (Gin Tresos, American Gancia, apple, pear and sandalwood) and Agus de Alb Morgade, who accompanied and enhanced every moment of the day.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
