Patricio Ariel Negro

Executive Chef at Sarasanegro is the central working fact: the kitchen is identified with Argentine seafood and the careful use of fresh fish and shellfish. The craft position is narrow in the productive sense. It gives the cooking a clear field of work, where fish and shellfish are not accents but the main structure. Contemporary Argentine seafood is a framework for restraint, freshness, texture, and balance. With Patricio Ariel Negro in the Executive Chef role, that framework depends on product handling, native ingredients, and a personal register that does not push the seafood out of focus. The cooking remains current without leaving its base.

Patricio Ariel Negro has received The Best Chef Awards — Excellent distinction (2024). Recognition has come in the form of One Knife (2025), Excellent distinction (2024), and One Knife (2024). These honors attach to a body of work at Sarasanegro that has stayed close to its stated craft: Argentine seafood, fresh fish and shellfish, and native ingredients handled with a clear point of view. The sequence of Excellent distinction (2024), One Knife (2024), and One Knife (2025) marks consecutive-year attention, but the underlying fact is longer continuity.

Since 2003, co-founder and Executive Chef Patricio Ariel Negro has kept Sarasanegro’s identity concentrated around seafood and Argentine ingredients, with recognition following that sustained focus rather than replacing it.