Augusto García

Augusto García's culinary philosophy is intrinsically woven with the vibrant tapestry of Mendoza's "Cocina de Paisaje," a concept deeply rooted in celebrating the natural environment. His ethos is characterized by a profound connection to the land, expressed through hyper-locality and a staunch commitment to sustainability, evidenced by Zonda's Green Michelin Star. He believes gastronomy should be an identity, a narrative of Mendoza's deserts, mountains, and cultivated oases, offering a "profoundly Mendocina" experience that also engages with global culinary dialogues. His approach to sourcing is uncompromisingly local and seasonal. García exclusively utilizes products from Mendoza, leveraging the restaurant's organic orchard for 80% of its ingredients, supplemented by small local producers. This direct "farm-to-table" model ensures utmost freshness and minimizes environmental impact. His dedication extends to cultivating relationships with suppliers, such as the Kume Matru cooperative, which raises native Malargüe goat using traditional transhumance practices, forging bonds that transcend mere commerce. The menu is fluid and dynamic, changing constantly—sometimes weekly, sometimes monthly—to reflect the immediate availability and peak seasonality of ingredients, compelling continuous creativity. García fosters an environment of relentless evolution and growth, both personally and within his kitchen. He is deeply autocrítico, pushing his team and himself to constantly innovate and improve the guest experience, ensuring Zonda remains at the forefront of gastronomic excellence. This forward-thinking vision, combined with an unwavering respect for the integrity of each product, without "disguises," defines his overarching culinary mission: to offer a descontracturada yet highly personalized and immersive sensory journey through Mendoza's rich biodiversity and culinary heritage. Chef Augusto García's technical style is defined by an "unstructured" and inventive spirit, a deliberate departure from conventional culinary norms. He delights in "reversioning" traditional dishes and challenging established ingredient roles, famously advocating for vegetables in desserts and fruits in savory starters. This playful yet precise approach aims to extract the true, unadulterated essence of each ingredient, emphasizing clean flavors and optimal balance, as exemplified by his commitment to achieving "real beet flavor, without disguising it." His menus are exceptionally dynamic, changing with the seasons and even weekly or monthly, which necessitates an adaptable and product-driven mastery, where each dish is a fresh interpretation of what the immediate landscape offers. The absence of detailed dish descriptions on Zonda's menu further underscores a focus on experiential discovery and trust in the chef's vision. Among his most representative creations are the vibrant Beetroot Dessert, a collaborative effort that showcases uncommon flavor profiles without artifice, and the thoughtfully crafted Rabbit dish, which demonstrates a profound respect for nose-to-tail utilization, ensuring every part of the animal contributes to a "tasty, balanced" experience. A testament to his commitment to local identity and supplier relationships, his Goat Empanadas, made with chivo from the Kume Matru cooperative, remained a fixture for two years, becoming a beloved "typical dish" despite the kitchen's seasonal flux. García also pushes boundaries with experimental items such as black garlic ice cream, pumpkin dessert for autumn, rosemary dessert, watermelon snacks, and melon soup, continuously reinterpreting regional classics and elevating them "to another level" through his distinctive lens.

Career

• Chef at Zonda Cocina de Paisaje, Mendoza