Gaspar Natiello

The Climb

Training at Gato Dumas School of Gastronomy gave Gaspar Natiello the technical base that now underpins his style. The emphasis is on discipline over noise, on building flavor with restraint rather than excess. That foundation carries into his current role as Executive Chef of Ajo Negro - Mar de Tapas, where the demands are different but the craft remains the same: take fundamentals, apply them with precision, and turn them into something contemporary and usable. The route from school to Executive Chef reads as a study in consistency, with technique kept in service of clarity.

Today

Modern seafood tapas at Ajo Negro - Mar de Tapas calls for control, timing, and a feel for balance. Gaspar Natiello works within a format that is small in scale but exacting in execution, where each dish has to carry flavor, texture, and enough definition to hold its place in a shared table setting. In Buenos Aires, that approach fits a dining culture shaped by conversation and pacing as much as by the plate. The result is cooking that stays approachable while still demanding care in the details.

Signature

Pescado encurtido is notable among the dishes associated with Gaspar Natiello. As a signature, it points to the value of contrast in tapas cooking: a preparation that depends on tension, freshness, and clean definition rather than heavy handling. The dish fits the broader logic of Ajo Negro - Mar de Tapas, where seafood is meant to stay vivid and legible. It is a good example of a kitchen that trusts precision to carry the idea.

In Their Words “Cooking, for me, is nothing other than the art of the ephemeral with enduring emotions.” “I like cooking for 95% of people.”