Francis Mallmann

Francis Mallmann is one of the world’s best known and most influential chefs, widely regarded as the preeminent practitioner of Argentine-style, open-fire cooking. Born in Patagonia, Argentina in 1943, Mallmann studied with masters of dueling culinary traditions: a traditional Italian chef and a gaucho chef who perfected the techniques of open-fire cooking. From these two unique and powerful influences, Mallmann created his own unique style of combining classic French and contemporary Argentine cooking techniques.

Mallmann is as well-known for his approach to food as he is for his books. Over the course of his 40-year career, Mallmann has become synonymous with excellent food and good living. He is credited with taking the traditional Argentine grill and adapting it to produce complex and inventive dishes, often with a rustic twist. In 1976, he opened his first restaurant, El Boliche de Alberto, an iconic Argentine steakhouse. Since then, Mallmann has opened several other restaurants and penned seven cookbooks, including Seven Fires: Grilling the Argentine Way and Mallmann on Fire.

In Seven Fires, Mallmann showcases the unique Argentine style of fire cooking which focuses on live fire and charcoal, seeking to capture the intense flavors of food from the inside out. Mallmann believes that fire brings out the wild and complex flavors that can’t be achieved by any other cooking method. He puts great emphasis on ensuring the fire is properly cared for and controlled, and that it’s the perfect medium for cooking the food. The book combines the history of open-fire cooking and the techniques used to cook over an open flame, as well as providing delicious recipes for everything from steaks to grilled vegetables.

In Mallmann on Fire, Mallmann moves out of the kitchen and onto the fire pit. Mallmann provides step by step instructions on how to build the perfect fire and cook with it. The book covers a wide range of fire-grilled recipes and also covers other cooking methods like grilling on stones, over hot coals, and in makeshift brick ovens. The book encourages us to get back to basics and take a more intuitive and thoughtful approach to cooking.

Mallmann’s passion for open-fire cooking has led him around the world, teaching the techniques of embers and fire to chefs, home cooks, and everyone in between. Mallmann has a knack for creating recipes that are accessible for everyone: he encourages cooks to get creative and try new techniques and ingredients, as well as to trust their own intuition and taste buds. He has also put a lot of effort into sharing his knowledge and techniques with the next generation of cooks.

For nearly half a century, Mallmann has been inspiring generations of cooks and chefs with his inventive take on Argentine-style open-fire cooking. His combination of classic French and contemporary Argentine techniques have allowed him to create some of the most innovative and delicious dishes imaginable, and have earned him the attention of food lovers around the world. His books provide great insight into the techniques and history of open-fire cooking, as well as a wide range of delicious and inspiring recipes.