Mauro Colagreco, the internationally renowned Argentinian chef, was born in La Plata, Argentina. His passion for cooking began at a young age, but it was in adulthood that he seriously pursued a culinary career. After studying at the Gato Dumas culinary school in Buenos Aires, he continued his training in France, a country that would be pivotal to his career.
In France, Mauro Colagreco worked alongside legendary chefs such as Alain Passard at L’Arpège, Alain Ducasse at the Hôtel Plaza Athénée, and Guy Martin at Le Grand Véfour. These enriching experiences allowed him to refine his techniques and develop a unique culinary vision.
In 2006, he opened his own restaurant, Mirazur, in Menton, on the French Riviera. Mirazur quickly gained distinction for its innovative approach and respect for local ingredients, including produce from its own garden and the Mediterranean Sea. In 2007, the restaurant earned its first Michelin star, followed by a second in 2012. In 2019, Mirazur reached the pinnacle of gastronomic recognition by receiving a third Michelin star and being named the best restaurant in the world by the prestigious «The World’s 50 Best Restaurants» ranking.
Today, Mauro Colagreco heads several establishments (in London, Tokyo, Hong Kong, Singapore, Dubai, Palm Beach, Buenos Aires…), where he promotes his deep-rooted convictions and culinary movement, Circular Gastronomy. Driven by an insatiable desire to learn and progress, he continues to pursue his dreams, consistently placing environmental concerns at the heart of his creations.
Mauro Colagreco continues to innovate and inspire the culinary world with his passion, commitment, and exceptional talent, while remaining true to his roots and values. He continues to explore new gastronomic frontiers.
Mauro Colagreco, the internationally renowned Argentine chef, has been based in France for 24 years. As the head of Mirazur, a restaurant awarded three Michelin stars and named the world’s best restaurant, he is a master of gastronomy. Known for blending creativity, sustainability, and an unmatched passion for local produce, Colagreco has become a culinary icon. In this interview, he shares with LiFE magazine the secrets behind his exceptional journey, his culinary philosophy, and his future plans.
How would you define your gastronomic universe?
It’s a universe deeply committed to reconnecting with the Earth. A cuisine that serves life, respects the rhythms of nature, and celebrates biodiversity at the heart of the dining experience. It’s a gastronomic universe inspired by the landscape, permaculture, and biodynamic farming in our gardens (we’ve just been certified Demeter!), as well as the work of local producers and artisans. This approach aims to understand the impact of food on our bodies and our environment, embraces our responsibility as chefs to serve good food, and shares knowledge and discoveries that nourish hope around culinary issues. I support a more circular, nature-respecting gastronomy, and I’m convinced that we can change the current food paradigm, no matter the level of gastronomy.
What is the ultimate winter recipe, in your opinion?
I love stews! Our mother was an expert in these dishes, which leave a lot of room for improvisation and allow for all kinds of combinations. They’re so comforting in winter. I also love soups. These are simple dishes, accessible to everyone, and they have the unique quality of being marked by the personal touch of whoever prepares them.
You received the prestigious title of “Best Restaurant in the World” in 2019. Did it change anything for you?
2019 was an extraordinary year for Mirazur, with accolades like the top spot on the World’s 50 Best Restaurants list and our third Michelin star, putting us on the international map. The pandemic followed, but it allowed us to strengthen our commitment to nature-respecting cuisine, with menus inspired by lunar cycles and natural elements. Since then, we’ve received additional recognitions, such as a Michelin Green Star and Demeter certification, and we continue to work toward sustainable gastronomy.
It’s common today to associate chefs with artists. Do you consider yourself one?
I prefer to see myself as a gardener wearing a chef’s jacket…
What’s your “Madeleine de Proust”? A dish from your childhood?
My mother’s gnocchi.
Are you more of a man of passion or reason? (Smile)
Passion! A passion deeply rooted in the earth.
What would you like to pass on? What is your philosophy?
What we try to convey through our various establishments is a very concrete affirmation: good eating is no longer reserved for fine dining restaurants like Mirazur, but can also apply to more accessible concepts. This is evident in our bakery chain (Mitron Bakery), our pizzerias (La Pecoranegra), and our hamburger restaurant (Carne). Our philosophy is to always make choices in favor of nature and encourage as many people as possible to consume ultra-fresh, local, seasonal produce, ideally sourced from organic harvests that respect nature’s cycles. We aim to inspire and promote a cuisine engaged in preserving both plant and animal biodiversity, ensuring access to healthy food that’s rich in color and flavor.
You head several establishments. How do you keep an eye on each of them?
Of course, I’m not alone; my teams are the key. My wife is a huge help on a daily basis, as she keeps an eye on everything! That said, we don’t sleep much, and it’s a 24/7 job, ha! We’re lucky to have collaborators who are very committed and share our values, and they operate as though it were their own business—I’m incredibly grateful for them. We also invest a lot in ongoing training so everyone understands the purpose of our actions. This goes for our partners and suppliers as well. It’s always about creating good synergies and ensuring our teams are closely-knit. It’s a beautiful challenge—and one that makes us very happy.
What would you wish for the readers of LiFE Magazine?
Every time we eat, we choose the world we want to live in! It’s a phrase I love to share because it highlights the power and impact of our daily choices. It’s an optimistic call, affirming that we can all eat without eating up our planet!
