The MAVERICK

In Argentina with the legendary Francis Mallmann

- DUNCAN QUINN

I was headed to Argentina to cook with Francis Mallmann. The Francis Mallmann. The maverick chef who turned his back on decades of Michelin training to flip the culinary world on its head, winning the Grand Prix de l‘Art de la Cuisine aged 40 with Argentine dishes described as “delicacies that were prepared by angels.” Intellectual. Foodie. Wine lover. Fire lover. Maverick. Maniac. TV guy. Restaurant guy. All-around character. Mention this type of opportunity to any chef you like and watch them melt in rapture. For Francis Mallmann is not just a chef, but a way of living.

The inaugural Francis Mallmann cooking summit at the Siete Fuegos (seven fires) restaurant at The Vines Resort & Spa in Mendoza was my destination. The foodie equivalent of mind melding with Ayrton Senna at Monaco and learning how to really drive. I cancelled my annual African pilgrimage, juggled plane tickets, and ducked out of a rock ‘n roll wedding in New York City unfashionably early to go. My cerebral cortex salivating with Malbec, meat, and other Argentine memories.

Mallmann said, “I am a cook that uses cooking to send this message of a way of living. I am always cooking in remote places in the wild with fires; so my message is get out of your chair, your sofa, your office, and go out.” I heard the message. And got out of my chair and went.