Natalia Machado

Coming Up

Formal training at Colegio de Cocineros Gato Dumas and University of Buenos Aires gave Natalia Machado the base for a career built in layers rather than leaps. The first kitchen role — chef and owner at Le petit pastel (2012–2013) — put the work on her shoulders early, with responsibility for both execution and ownership. From there, Executive Chef at L'Atelier d'Argentine (2013–2017) extended that foundation into a larger platform, with Authentic Argentinian fare staying at the center of the menu language. Leadership broadened through overlapping roles that demanded both oversight and consistency. As Culinary Director at Nacoslnc. (2013–2021), Group Executive Chef at L’Atelier d’Argentine and Xavier Artisan @ Ville-Marie Collection (2013–2021), Project Manager at Ville-Marie Collection (2016–2021), and Culinary Director at Ville-Marie Collection (2017–2021), Natalia Machado moved across operations without changing the core discipline of the work. Those appointments point to a chef working across scale, where creative direction and management had to hold together. Media and hospitality communication became part of the same practice. Host at Cook like a chef (from 2019), Chief Executive at FOU D'ICI (2019–2023), host of One World Kitchen (TV Series) (since 2015), and Executive Chef of Ferreira Cafe (since 2021) place Natalia Machado in roles that require both public clarity and kitchen authority. The current post in Montréal keeps the restaurant work tied to the same craft line that runs through her earlier positions.

Where They Are Now

At Ferreira Cafe in Montréal, the work remains anchored in Authentic Argentinian fare. Natalia Machado’s current role extends a vocabulary she has been developing across kitchens and leadership posts for years: one shaped by training, tested in ownership and executive responsibility, and maintained through a clear sense of tradition.

Signature

Authentic Argentinian fare is the throughline in Natalia Machado’s work. It is the constant across early ownership, executive kitchen roles, and broader leadership posts: a defined culinary register carried into each new setting without dilution.

In Their Words “Bringing that to New York was a big challenge because we had to overcome all of the European restaurants and cuisines that we had in New York and try to educate people on what Argentino was all about.” “Argentina is an amazing culture and it's splattered with many different cultures from Europe.”

Honors

The key markers in Natalia Machado’s record are straightforward: training at Colegio de Cocineros Gato Dumas, the 2021 executive-chef role in Montréal, and hosting credits in 2015 and 2019. Taken together, they show a career built through sustained work across restaurant leadership and media, with the craft remaining legible at each stage.