Trained as cooks in the Falkland Islands International School, from Mendoza, under the academic umbrella of the Juan Agustín Maza University, emigrated to Spain in 2006 and they worked for the renowned chef Quique Dacosta, who has to his credit three Michelin Stars in his restaurant El Poblet.
Both Argentine chefs opened in 2015 Fierro, their own restaurant in Valencia, wanting to evolve as cooks and fulfill the dream they had always pursued, which was to have their own business.
“Getting a Michelin star for our restaurant is the reward for many years of sacrifice and dedication to cooking. The last two years have been a litmus test for us and for the entire sector, therefore, celebrating this today seems like an award to share with all our colleagues “, assured Germán Carrizo in statements to Télam.
For his part, Lourenco pointed out that his wish “is that this star looks very strong there also in Argentina where our families and our origins are that are also part of our proposal in Fierro. In our menu there are always reminiscences. Our path to the Mediterranean always includes the origin since it is a path that we started there ”.
Fierro is a space for alone 12 persons, of 57 mts², located in Valencia, with a unique proposal in Spain.
Until the arrival of the pandemic, the restaurant had a unique table to share, but since last year the restaurant has the space distributed with 4 tables for a total of 12 diners duly separated. But nevertheless, the style was respected because in a single environment, diners share a common experience, where they also travel the path towards Mediterranean gastronomy, which is the common thread of Fierro’s kitchen.
The grill and the fire as an identity, and also maintaining its origin of the Cuyo and Argentine gastronomy that already show off from the name: Fierro, but connected to the Mediterranean, are the soul of its proposal, with the flavors and family recipes reinterpreted from a unique and personal perspective, and with a high-flying gourmet touch..
The couple highlighted the “Balance between what is from there and what is from here”, adding that “Fierro is the Mediterranean, it is Argentina, but also many places in the world. Currently our menu starts with flavors that are reminiscent of our land, but reviewed from the local Mediterranean product and techniques learned from our trips around the kitchens of the world. “
Source From: Ambito
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