Upon finishing culinary school, at the age of 19 Fernando started working with María Barrutia in Buenos Aires. In 1995 he joined chef Michel Bras’s team as a trainee at Maison Bras (3 Michelin stars and member of Relais & Chateaux) in Laguiole, France. It was here that he’d find a mentor, a maestro, and one of his most important culinary influences. In 1997 he worked at Rubicom, a restaurant in San Francisco serving French-Californian cuisine. There, he discovered the food of Vietnam, Thailand, and China; later in his career these flavors would have a major impact on his own cooking style. He returned to Buenos Aires at the end of the ‘90s to open Thymus restaurant in Adrogué, which would eventually relocate to the home of sculptor Martín Vergara in the Villa Crespo neighborhood; it would remain there for nine years. Meanwhile, Fernando was also the personal chef for the New Zealand Embassy from 2001-2008. In 2012 he traveled to Hong Kong for a restaurant consulting job, deepening his connection with Asian cuisine. Currently, Fernando works as a consultant, runs a catering business, and teaches cooking classes as he prepares to publish his first book of recipes. From time to time he even cooks for select groups of lucky friends and family.

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