Nahuel Pazos Pacini
Speakers
Nahuel Pazos, born in Argentina and of Galician descent, began his career in the traditional kitchens of Spanish and French cuisine. He continued his career at leading Spanish culinary icons such as Akelarre, a 3-Michelin-star restaurant in San Sebastián, and the Torres brothers' 3-Michelin-star restaurant in Barcelona, thus strengthening his knowledge of avant-garde cuisine. He also worked in Turku, southern Finland, in charge of the kitchen of a gastronomic restaurant called Pinella for almost two years.
In recent years, he has worked in Spain, specifically in the Basque Country, managing the kitchen of the gastronomic restaurant Bailara and also as executive chef at the Arima Hotel (an eco-friendly and luxury hotel with PASSIVHAUS status).
He currently works at the Basque Culinary Center for Innovation, where he focuses on the design, development, and research of new culinary products.