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CHEF SOMMELIER TRAVELER EVENTS MENDOZA CONTACT CV ESP
ESP

CHEF

SOMMELIER

TRAVELER

EVENTS

MENDOZA

CONTACT

CHEF

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.

SOMMELIER

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.

TRAVELER

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.

MENDOZA

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.

EVENTS

Pop-up Dinners / International Food & Pairing Presentations.

CONTACT

+54 9 (261) 3369702 / chefpabloranea@gmail.com