What’s the story behind Criollo?
After working for many years in Argentine steak houses I came up with the idea of taking the concept to street markets
What's the most rewarding thing about your job?
I love being a city nomad and cooking at the mercy of the elements around this amazing city.
What ingredients do you always have in your kitchen cupboard?
Fresh parsley, tin tomatoes and dry pasta. I'm from South America but the Mediterranean is in my blood
Sweet or savoury?
What’s been your most memorable meal?
Spaghetti frutti di mare in Salerno, Italy. The day that I went to visit the house where my grandad was born.
Have you ever had any culinary disasters?
Well, it wasn't easy to find the right herbs for the chimichurri in the beginning. I made some herbs mixing that I wouldn't recommend to anyone.
What do you cook to impress friends and family?
Barbecue, but the salads to accompany it are just as important as the meats in my opinion.
Where do you go for a nightcap?
The Junction, my local jazz club in South London.
What's your top chef's tip?
It's really hard to listen other people’s opinion of what you cook but it's really important that you do.
What would be your last meal?
Spaghetti aglio olio e peperoncino.
Criollo are one of our Thursday Market food stalls, find them at Cardinal Place every Thursday from 12-3pm.