Sebastian Tricarico

The Path

The early work was at the counter, not the pass: in 1994, Sebastian Tricarico was making milanesa sandwiches and pebetes at an Unspecified service station for truck drivers. That kind of service sets a cook’s priorities fast—speed, consistency, and food that meets a need without drama. It is a start that explains the practical line running through his later kitchen work. In 1998, Sebastian Tricarico moved to Pablo Massey restaurant in Las Cañitas as a stage/kitchen trainee (1998), then continued there as assistant cook from 1998. The sequence matters: stand work, then trainee work, then line discipline. Each step asks for more control, more timing, and more attention to the handoff between kitchen and dining room. By 2018, Sebastian Tricarico was serving as Executive Chef at Bonzo in La Población, Córdoba, a role that requires both command and flexibility. He is today Executive Chef of Gardiner Costanera (since 2018) and chef of Happening Costanera, working in rooms where pace and precision are part of the brief. The career is built less as a formal ascent than as an accumulation of duties, each one grounded in service.

The Work Today

The center of Sebastian Tricarico’s cooking is responsiveness. “My cooking has always been based on the flavors I crave in the moment.” It is a plain statement, but a useful one: the work starts with appetite, then adapts to the setting, the guest, and the service at hand. Range is part of the method. “I like all kinds of cuisine. I cook what I feel like, and it depends on who it is for.” In practice, that means a kitchen approach shaped by use, not theory—one that stays open to context and keeps the menu connected to the people eating it.

In Their Words “My greatest satisfaction is giving culture and opportunities to young people who come into kitchens and are from low-income backgrounds.” The line points to what Sebastian Tricarico values beyond output. In a trade that runs on repetition and pressure, he measures the work partly by what it makes possible for others: training, access, and a place to learn the standards of the kitchen. “I like all kinds of cuisine. I cook what I feel like, and it depends on who it is for.” That openness matches the rest of his record. From an Unspecified service station in 1994 to Pablo Massey restaurant in Las Cañitas, then Bonzo in La Población, Córdoba, Gardiner Costanera, and Happening Costanera, the pattern is consistent: cook for the room in front of you, keep the work direct, and let the service set the terms.

Career - Executive Chef — Gardiner Costanera (2018–present) - Chef — Happening Costanera - Stands making sandwiches and pebetes at a service station (from 1994) - Stage / kitchen trainee — Pablo Massey restaurant, Las Cañitas (1998) - Assistant cook — Pablo Massey restaurant, Las Cañitas (from 1998) - Executive Chef — Bonzo, La Población, Córdoba (from 2018)

FAQ What is Sebastian Tricarico's current role? As of 2026, Sebastian Tricarico is Chef. Where did Sebastian Tricarico work before? Sebastian Tricarico's earlier career included Pablo Massey restaurant and Pablo Massey restaurant.