Leo Cao (Buenos Aires, Argentina, 1976)
A chef who fuses traditional Spanish cuisine with grill. Its recipes draw from high quality, local products including any variety of seafood, vegetables and meats, in particular. he cooks with perfect cooking levels in order to get unique textures and aromas and I also use the technique of maturation (dry aged) in beef, veal and ox, from 15 days to 4 months, depending on the age, feeding and intramuscular fat of the animal.
