Chila is product of the dream of who was turned into into restaurateur driven by the desire to flagship Buenos Aires in a place with a space and an ideal experience more than 10 years ago.
Having discovered himself cooking with simplicity for his brother, he started to breed his passion for gastronomy in the family kitchen – Andrés Porcel was only 12 years old. The vision of what Chila is today started to weave in that boy who several years before it’s foundation, registered the brand Chila, that would manage to open years later.
Andres was building every part of the process that allowed to open the doors of Chila in 2006
Discovering the young talent of a team that could accompany him during much of this way. At that moment he discovered Soledad Nardelli and transformed her into an executive chef.
Andrés comes from a family with a tradition in the Argentine campo, being able to generate for its restaurants a dairy supply of his Tambo in Cañuelas and meat of pasturage. Also, Drying age in situ, in order to have control of each of the processes and moments. And this is the same philosophy that embraces Chila, to generate intimate relations with it’s producers, growers, artisans and gatherers.
Chila was born with a hint of nouvelle cuisine and evolved from the collision of ideas and cultures; the restoration of our traditions, and a new kitchen, focused on building an identity of its own. Chila, today with Pedro Bargero as Executive Chef presents a palette of seasons and 10 menus a year, to dress our 17 tables during the nights.
Chila has been recognized during her journey, achieving to be among the 50 Best Latin America Restaurants, since 2013. Chila is conscious innovation, we are protein, passion for what we do. We look forward to seeing you.