Awasi Patagonia welcomes a new Head Chef!
After being trained in several different restaurants over a period of ten years, in Chile, Austria and Spain, Matías Crosta came back to Patagonia for a new Challenge:
“Every day upon entering the kitchen, we feel a deep respect for the local products we have the privilege of using. The produce is what makes the gastronomy experience unique for the Awasi guest, and for our staff”
Patagonia has a huge amount of native aromas which are very evocative – from calafate to rica rica, vinagrillo and calvatias. We include these local plants in our cooking to create unique tastes. Also the quality of meat is very high – from lamb and beef to guanaco. Plus there is the Southern Pacific seafood which is unique.