Francis Mallmann: Master of Fire and Freedom

Francis Mallmann, born January 14, 1956, in Acassuso, Argentina, is one of the most distinctive voices in the culinary world. Known for his primal, poetic use of fire, Mallmann has carved out a unique place in modern gastronomy by returning to ancient cooking techniques and infusing them with his own rebellious spirit.

Francis Mallmann

Raised in the remote Patagonian town of Bariloche, where his father directed a scientific institute, Mallmann developed an early appreciation for nature and solitude. At 13, he left formal education and began traveling—a decision that would shape his philosophy of independence and self-discovery. By the age of 18, he opened his first restaurant in Bariloche, and soon after, he moved to Paris to refine his skills in the world of haute cuisine. There, he trained under renowned French chefs like Alain Chapel and Michel Guérard, absorbing the precision and elegance of classic French cooking.

Portrait of Bariloche

Despite his success, Mallmann eventually rejected the constraints of fine dining in favor of something more raw and honest. He returned to the rugged landscapes of Patagonia, reviving ancestral fire-cooking methods that allowed food to connect more deeply with place and time. This shift became the foundation for his globally influential style, which he calls Siete Fuegos—“Seven Fires”—a collection of techniques using open flame, hot embers, and iron surfaces. Mallmann’s culinary philosophy goes beyond technique. It is rooted in emotion, storytelling, and a deep connection to the elements. He believes in the beauty of imperfection and the transformative power of nature. Meals are often prepared in remote outdoor settings, sometimes over several hours or days, celebrating both patience and impermanence.

Francis Mallmann cooking at the Argentinian countryside

His 2009 cookbook, Seven Fires: Grilling the Argentine Way, introduced these ideas to a wider audience and won a James Beard Award. In 2022, he published Green Fire, shifting focus to plant-based ingredients, driven by the environmental consciousness of younger generations. The book reflects his evolving understanding of sustainability, without compromising the theatricality and soulfulness of his fire-centric style.

Mallmann’s restaurants reflect his philosophy. From Patagonia Sur in Buenos Aires to Garzón in Uruguay, and Los Fuegos in Miami, each location blends rustic luxury with elemental cooking. He also operates a unique dining experience on his private island in Patagonia, where guests enjoy food and wine in total isolation, surrounded by wilderness.

In addition to being a chef, Mallmann is a poet at heart. His love for literature, painting, and solitude infuses everything he does. His personal life reflects his eclectic nature—he has six children, and in 2016, he married Vanina Chimeno. Through fire, freedom, and a refusal to conform, Francis Mallmann has redefined what it means to cook—and to live—with passion.