Ariel Dante Llensa
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Cook · Mendoza

ArielDanteLlensa

Technique, pace and plating.

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Ariel Dante Llensa wearing black gloves, focused while using a kitchen torch
Fig. 1Torch-seared

I

Profile

A professional cook trained at IGA Mendoza, focused on kitchen management, team leadership and, above all, plating.

I have worked restaurant openings and high-demand events, and rotated through every station: cold, hot and the pass. I adapt quickly to different paces and teams.

Organised and proactive, I perform under pressure without lowering the bar: every plate that leaves the pass has to look and taste the way it should.

  • 7+ years in kitchens
  • 5 professional kitchens
  • 3 winery restaurants
  • Available full time
Black and white photo of Ariel plating with tweezers, wearing a bandana and apron
Fig. 2Focus on the pass

II

Dishes

A selection of my own work during service.

  1. Slices of beef topped with capers, pearls, sprouts and purple flowers, with strokes of white emulsion on a speckled plate
    N.º 01Sliced beef, capers and flowersEmulsion, pearls, sprouts and edible petals.
  2. Seafood slices arranged in a circle over green oil, topped with a lace tuile, sprouts and flowers, in a speckled bowl
    N.º 02Seafood slices with lace tuileGreen oil, pepper brunoise and flowers.
  3. White deep plates lined up on wood, each with a velouté, a green crumble and a fresh leaf
    N.º 03Plates on the passVelouté, herb crumble and fresh leaf.
  4. Sushi pieces topped with a tartare of prawns, mango and red onion, with parsley leaves
    N.º 04Roll with prawn and mango tartareRed onion, coriander and reduction.
  5. Sushi rolls with avocado and black sesame, torched salmon and a crunchy topping
    N.º 05Rolls from the barAvocado, torched salmon and crunch.
  6. Hands in black gloves torch a sushi roll on a steel counter
    N.º 06Torch-searedDirect flame over the roll, right before the pass.
View on Instagram

IV

Mise en place

  1. I

    Plating

    Precise presentation, tweezers and detail down to the last sprout.

  2. II

    Kitchen management

    Daily prep, shift planning, stock and restocking.

  3. III

    Leadership

    Head chef experience and brigade coordination during service.

  4. IV

    Every station

    Cold, starters, hot, sushi and the pass.

  5. V

    High volume

    Openings, events and continuous service without losing quality.

  6. VI

    Fine dining

    Professional techniques and high-end winery standards.

VContact

Let's talk

I am looking to join a brigade that cares about quality. Available full time in Mendoza.

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San Martín, Mendoza