Chef Pablo Ranea studied at the Gato Dumas cooking school in Buenos Aires and continued his training with chefs from all over the world after several years of career for the Marriott hotel chain in the United States and the Caribbean. Upon returning to Mendoza, he led Azafran cuisine for 10 years and managed to position it as one of the most recognized restaurants in the region thanks to his personal stamp applied to the new Argentine cuisine.
His ability to teach that he demonstrated in Azafran cuisine, he also applied as an instructor chef at the Arrayanes Instituto de Alta Cocina in the city of Mendoza from 2006 to 2009, where he trained several litters of aspiring student cooks.
In 2016, he decided to complete his cycle in Azafran to dedicate himself exclusively to deepening his gastronomic exploration around the world and continue to innovate and experiment with new gastronomic practices and above all communicate and teach Argentine wine in the main capitals of the world.
The proximity to the wine world of Mendoza and that interest in linking it to the gastronomic, led him to obtain the title of Sommelier at the Argentine School of Sommelier in 2013.
He is an ambassador of Argentine wine, everywhere he travels to build trainings on Argentine wines with emphasis on pairing for outstanding restaurants such as Maido or Central in Lima, Gaucho in Hong Kong, China Chilcano by Jose Andres in Washington DC, among others, restaurants where Argentine wine has the potential to occupy more space in their wine menus. Due to his solid profile as a communicator and his passion for the wine industry, Pablo was chosen as brand ambassador by Bodega Rutini and Susana Balbo, carrying out different actions for both companies and representing them internationally.
Traveling the world, collaborating in the kitchens of the most outstanding chefs and making interventions in large capitals have been a constant in recent years.
There, in addition to expanding his professional training, he coordinates presentations with other restaurants, he gives cooking and wine classes for the most outstanding cooking schools such as the Culinary Institute of America located in San Antonio, Texas, and the Institute of Culinary Education in New York City, as well as in Lima, Hong Kong and other cities of France and the United States. It participates in festivals and presents the particularities of Argentine gastronomy and its wines.
He is a nomadic chef, who gets off one plane and gets on another. He returns from a tour and already begins to plan his next appointments within the different kitchens of the world. He does not plan to emigrate from his land, Mendoza - where he has a participation in events in wineries and organizes in unique places Nomadic Dinners, original itinerant experiences where cooking and pairing are the main protagonists.
Pop-up Dinners / International Food & Pairing Presentations.