Hello! I’m Gonzalo D’Ambrosio, chef, communicator, and traveler, with over 20 years of experience in restaurants and diverse gastronomic projects, and more than a decade on television.

 

My cuisine is the result of a wonderful blend. My grandparents, reflecting an Argentina with open arms, brought with them the cuisine and dialect from southern Italy, Syrian-Lebanese flavors with a Cordoban accent, the scent of carnival, folklore, guitars, and stories told in Quechua.

 

My parents met while working in a bakery (which they eventually bought). A few years later, I hurried to be born and arrived a couple of months earlier than expected, right as they were closing for the day: I gave them half an hour to lower the shutters and get to the clinic. The culture of bakers and pastry chefs, with impossible hours, could deter anyone, but I was fascinated by the idea of working with something so basic and yet so full of possibilities: feeding people! Before finishing high school, I already had a job in the kitchen of a neighborhood “parripollo,” where I learned much more than I could have imagined. Respect for food, beyond the target audience... Among other things, I worked as a clerk at a telecommunications company. They asked me to organize a file full of work orders. I gave them a database I programmed myself. I ended up being the right hand of the boss.

 

I studied Culinary Arts, Pastry, and Sommelier at the Argentine Institute of Gastronomy to perfect my technique, always knowing I wanted to "turn everything around" as soon as I could. I was convinced there were other ways to do things.

 

At 20, I took charge of my first kitchen. I saw an opportunity and started as Sous Chef (2nd in command) at a restaurant that turned out to be a disappointment. The person handling my paperwork asked me why I was leaving. I told him everything I had seen that could be improved, but the head chef ignored me. Why get involved in that toxic relationship? A few weeks later, they asked me to come to the company’s offices—they wanted to talk to me. The person who listened to me vent in frustration was the CEO, waiting to meet me. They hired me as head chef and... after a few years, at 23, I was the Executive Chef of more than eleven restaurants. During that time, I participated in developing a new brand, setting up a distribution center, designing a bakery and its bread menu, and creating a catering service for large clients.

 

I left everything behind, and by early 2007, I was settled in Madrid. I started from scratch again, eager to relearn. Over time, I became an Executive Chef again, and one day, I felt I was drifting away from what I loved most: "feeding people." That led me to reconsider my path in gastronomy. Just at the right moment, an opportunity and a breath of fresh air arrived: I began teaching cooking classes in an environment very different from restaurants.

 

Thanks to that environment, some producers invited me to a casting for Canal Cocina. Since then, I’ve hosted shows like "Fácil y Resultón" and "Las Rutas D’Ambrosio," through which I’ve been bringing cuisine to thousands of homes in Spain and Latin America for over a decade. One day, I heard myself dubbed in Turkish, with followers in the Middle East, entire families cooking with me... and the truth is, only when I review my "BIO" for my personal website do I realize all that I’ve experienced.

 

And I keep learning. I make many mistakes, but I have no problem apologizing when necessary. I’m the author of cookbooks where I apply the same philosophy that has driven me all my life: making cooking simple, accessible, and enjoyable for everyone, with clear recipes, practical tips, and my own style, born from my training, experience, and desire to "turn everything around."

 

On this website, you’ll find my store with premium kitchen products I’ve dreamed of, my blog with recipes and reflections for foodies and those who want to enjoy cooking, and my services as a private chef, gastronomic consultant, and team trainer. My goal is to help make cooking an easy and rewarding experience, both at home and in your business.

 

If you’re looking to learn, improve, or create something special around gastronomy, I’d be delighted to accompany you on that journey. Thank you for reading. See you in the kitchen.