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It was the aromas of the delicious meals prepared his grandmother that made Sergio Gonzalez Crubellier be devoted to gastronomy. His passion for the kitchen today made the Executive Chef of Market Kitchen abandon his studies at the Faculty of Economics at the National University of La Plata, in his native Argentina.
Born in the small town of Chascomu, the same town famous for giving us former President Raul Alfonsin, he graduated from the Argentine Institute of Gastronomy (IAG). Crubellier Gonzalez was given a unique internship at La Bourgogne Restaurant of the Alvear Palace Hotel in Buenos Aires, with Jean Paul Bondoux.
Hired at the luxury hotel, he spent six years alternating between the restaurant and the establishment of the same name in Punta del Este, Uruguay exclusive spa.
His next destination was the restaurant of the Hotel W in Santiago de Chile, where he won the award as Chef Revelation in 2012 by the Circle of Gastronomical Writers of that country.
The Argentine chef is now responsible for running the renowned cuisine of Jean-Georges Vongeritchen, proposed the concept of "farm to table" with fusion of elements of modern American cuisine with Asian.
Of course it also has local touches and French techniques, adapting dishes to Mexican palate.
Located at Park Plaza in Santa Fe, Mexico City, Market Kitchen is now open! This modern farm-to-table concept evokes alluringly familiar local cuisine and reinvents classic dishes with eclectic flair producing unexpected flavor combinations to remarkable effect. Inspired by the casual, simple elegance of the setting as a stylish family kitchen, the menu is inspired by the "greatest hits" of classic Jean-Georges Vongerichten cuisine featuring fresh, bold ingredients.
Located at Park Plaza, MARKET Kitchen is inspired by Jean-Georges Vongerichten’s concept of the “hotel as home” and extends to the restaurant as a casual family kitchen.
Inspired by the casual, simple elegance of the setting, the menu features "greatest hits" of classic Jean-Georges Vongerichten cuisine with fresh, locally produced ingredients. Emphasizing comfort and creativity, the menu reinvents classic dishes with eclectic flair, allowing guests to try new flavor combinations and explore spices from other regions, all while remaining close to home. Dishes crafted with seasonal market ingredients and local fish, can be selected from enticing categories on the menu such as Simply Raw, Fish, Meat and a Market tasting menu to enliven the senses and satisfy any craving.