Chef Gonzalo Aramburu: 'We spent two years with very few diners, many nights with zero customers'

Gonzalo Aramburu, the acclaimed chef behind the Buenos Aires restaurant bearing his name, has become a prominent figure in Argentina's fine-dining scene, holding the distinction of being the country's sole recipient of two Michelin stars. He openly aspires to achieve a third star, stating, "One always dreams of that. We have to do everything possible to show the excellence of our processes, our menu, and be creative."

Aramburu's path to culinary success was not a traditional one. He describes himself as a student who was "disinterested by study" and struggled with attention, finding certain subjects like history and biology more engaging than others. His father, a lawyer, initially encouraged him to pursue law, but Aramburu found it impossible to focus on his studies. He also explored theater, enjoying the physical and performance-based aspects over academic rigor.

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One always dreams of that. We have to do everything possible to show the excellence of our processes, our menu, and be creative.

His entry into the culinary world felt like a rediscovery. "I discovered that I already cooked as a child at home and that studying cooking was reconnecting with that," he explained. Aramburu shared poignant memories of cooking with his sister during their childhood after the loss of their mother. These early experiences, though perhaps tinged with survival, laid the foundation for his future passion.

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I discovered that I already cooked as a child at home and that studying cooking was reconnecting with that.

"It was a bit like cooking and playing at the same time," he recalled. "In the house, the figure of my mother was missing, because we lost her when we were young... we spent a lot of time alone, so the kitchen was a place where we did something." He acknowledges that these might be "somewhat blocked stages" but remembers the act of investigating and preparing food, suggesting it was "more survival."

Now, with his restaurant consistently recognized by prestigious awards like Latin America's 50 Best Restaurants, The Best Chef Awards, and the Michelin Guide, Aramburu continues to push the boundaries of Argentine cuisine. His personal journey, marked by academic challenges and a deep connection to his past, informs the unique and personal style that defines his celebrated restaurant.

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It was a bit like cooking and playing at the same time. In the house, the figure of my mother was missing, because we lost her when we were young... we spent a lot of time alone, so the kitchen was a place where we did something.