Sebastian Cardamoni

The Climb

At Fogón Asado in Buenos Aires, Argentina, Sebastián Cardamoni works the front edge of the fire. The dining room is built around heat, movement, and proximity, and his role as guest-facing cook keeps service in that same register: visible, timed, and controlled. The open-fire Argentine tasting counter depends on that discipline. Behind it, he serves as executive chef and manager as well, shaping the room’s pace and the menu’s flow around a bespoke 360-degree open-fire grill, wet- and dry-aged Argentine beef, and dishes presented directly in front of guests. The flame is not scenery here; it sets the frame for the entire service. “Hello, I am Sebastián Cardamoni, executive chef of Fogón and creator of the menu.”

Today

The current brief is operational rather than decorative. As chef host, executive chef, and manager, Sebastián Cardamoni is responsible for the rhythm of the room as much as the food coming off the fire. The format keeps cooking, beef, fire, and service in one sightline, with the menu shown to guests rather than hidden behind a pass. That visibility is the point: the work stays legible, and the tasting counter holds the meal in full view from first movement at the grill to final presentation.

Signature

Sebastian's signature dishes include El Bar Tasting and Chef’s Counter. The names themselves suggest the format’s essence: close-up, conversational, and anchored in the immediacy of the grill. They belong to a style of service that feels designed to be watched as much as tasted, where each course arrives with the visible assurance of fire behind it.

In Their Words “Hello, I am Sebastián Cardamoni, executive chef of Fogón and creator of the menu.” “I'm a cook -a professional chef.”

Recognition

The signature is the format itself: a fire-centered tasting menu built for close viewing, with a custom 360-degree grill as the working stage. In that setup, the room becomes part of the composition, and the guest is invited to follow the meal from its earliest movement at the fire to its final presentation at the counter. The result is not simply a meal served in Buenos Aires, Argentina, but a tightly held encounter with Argentine beef, open flame, and the craft of a chef host who has made visibility part of the experience.