Inspired by his grandmother Lola, he decided to become a chef at 15. He trained at The BUE Trainers in Argentina while working under Chef Thierry Pzonka in Buenos Aires. Seeking to expand his skills, he moved to the U.S. to work with Chef Scott Boswell before spending five years in Japan, an experience that deeply transformed his approach to food.

In Japan, Balbi refined his craft under local masters, adopting a meticulous, detail-oriented perspective. This influence led him to open HAKU with Chef Hideaki Matsuro, blending Japanese and Spanish flavors. Later, he launched his own restaurant, Andō, where he continues this innovative fusion.

The name „Andō” carries multiple meanings: a nod to his surname Ferrando, a Spanish participle for continuous action, and the Japanese word for „peaceful east” (安東). His cuisine is bold and unrestricted, seamlessly weaving cultural elements into dishes that challenge conventions while remaining deeply personal.