Head chef at Buenos Aires Polo Club
Felipe’s infatuation with the culinary world was evoked for the first time when he was still at a young age and helping his uncle in the family’s catering business. From that initial milestone, he decided to hone his skills in the California School of Culinary Arts, where his knack for butchery and salumi was first piqued. Felipe’s hard work and passion brought him to work under the guidance of Jason Neve – protégé of Celebrity Chef Mario Batali – at the famed B&B Ristorante at The Venetian in Las Vegas, USA. It didn’t take long for him to climb through the ranks at the prestigious restaurant and lead the notable salumi programme as sous chef.
After almost a decade helming Las Vegas’ most coveted butchery programmes, including Carnevino at the Palazzo Hotel Casino, Felipe decided to move to Hong Kong and tackle new challenges. In 2014 he secured an impressive stint as head chef of Carbone restaurant, which is part of the Black Sheep Restaurants group. He was recently promoted to head chef of Buenos Aires Polo Club, also under the same group, where he showcases his prominent knowledge about butchery and grilling at the Argentinian restaurant.
Buenos Aires Polo Club is a dining spot best known for its mouth-watering steaks, especially its famed juicy T-bones. However, under Felipe’s leadership, the restaurant also serves other traditional Argentinian gastronomic goodness. This time Felipe chooses a selection of warm empanadas to highlight. The tasty comfort food comes in beef, chicken, and spinach and provolone.