Christian M Sala | Christian
Pagina Web de Christian M. Sala, Chef y Consultor gastronómico Christian M. Sala’s Webpage – Executive / Corporate Consulting Chef
Christian M. Sala, consultor gastronómico, Corporate Consulting Chef, Executive
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I was born in Buenos Aires, Argentina, a little more than four decades ago. I am a Chef, photographer, and traveler both by profession and vocation. I have lived and worked in very different environments, I have cooked in classic places and in amazing and rare kitchens around the world. And I love it.



I like to share what I do, and that’s the reason I take pictures, have long talks with my friends and sometimes, write. As a statement of who I am, what I enjoy and to keep in mind where I stand, because things change, maybe not today, but tomorrow…

Christian M Sala. Estudios y Experiencia


My passion for food came from growing up with family from France, Spain and Italy, and some of my first cooking lessons came from my parents and grandparents.


Graduated with honors and received a Bachelor’s degree in Communication and Advertising, I began to study culinary arts at The BUE Trainers, Gate Gourmet, Argentina, which is one of the best culinary schools in South America. At this time I was working with some recognized chef in Buenos Aires.


In 2005, I won the contest Cucharón de Oro 2005, an international contest with over a thousand participants from Argentina, Chile, Uruguay and Paraguay. In 2006, I arrived to the Culinary Institute of America, in New York to get a specialization in Charcuterie and smokehouse, and then went back to Argentina, where I took over as a Sous Chef in a 5 star hotel located in the Patagonia.


In 2007, I was invited to join Dominique’s Restaurant, a fine dining restaurant with French style located in the heart of the French Quarter in New Orleans. Christian also participated with Dominique’s cookbooks. After a year, I made decision and traveled to Valencia, Spain where I got a Master’s degree in F&B, and a specialization in Mediterranean food (Spanish, Italian). At the same time I worked with many famous chefs, in restaurants, hotels and high end caterings.


After my European training, I decided to go back to New Orleans and take over as a Chef de Cuisine at the Maison Dupuy Hotel, which at the time was in competition with Le Meritage as the best new fine dining restaurant in New Orleans in 2009, and with the Bistreaux as the best new restaurant in 2010.


At the same year, I headed back to New York City, where he was invited to cook as chef at the James Beard Foundation, as well as in Montreal, Canada at the Lumiere Festival. That same year, I also participated in a project for the University of New Orleans, where we re-created the classic flavors from the Cajun and Creole cuisine, using new techniques from the molecular gastronomique.


Certification from the American Culinary Federation for a high level of achievement in the fields of culinary arts


European Master degree in F&B, from Valencia, Spain


Bachelor’s degree in Communication and Advertising


Culinary degree from The BUE Trainers (Gate Gourmet International)


Trained with Michelin starred chef


Second position at international contest ¨Cucharon de Oro 2005¨


Participation – preliminary rounds – at ¨Gorro de oro¨ and ¨Bocouse d Or¨ Contest, Argentina


Culinary Book participation


Chef invite at Lumiere Festival (Montreal ), James Beard Foundation (NYC), Meat Head (Russia)


5 years developing pairing wine´s menus for the French Quarter Wine Festival (New Orleans)


I have been working as a chef in different latitudes around the world, opening restaurants, developing concepts or as a guest chef

New York – USA


New Orleans – USA


Montreal – Canada


St Kitts & Nevis – Caribbean


Turks & Caicos –Caribbean


Santa Lucia –Caribbean

Antigua & Barbuda – Caribbean


Valencia – Spain


London – UK


Limassol – Cyprus


Istambul – Turkey


Riyadh –Saudi Arabia

Malmö – Sweeden


Ekaterinburgo – Russia


San Petersburgo – Russia


Calafate – Patagonia


Buenos Aires – Argentina



After making several collaborations for culinary books in different countries, I am currently working on my first book, which will be edited in English / Spanish.


Apart from the recipes, I intend to write about the relationship between food and the surrounding culture, and the similarities between some dishes cooked in very remote locations around the world.


If you want to contact us by email instead through the contact form, you can:


For culinary inquiries, please email:


For projects and worldwide culinary developments (except Caribbean), please email:


For projects and culinary developments in the CARIBBEAN AREA, Please contact Pamala Baldwin to: