Joaquin began cooking at the age of 18, inspired by his elder chef brother. He quickly discovered a natural affinity for the culinary arts and committed himself to mastering the craft. Even before attending Argentina’s national culinary school, he trained under some of the country’s most celebrated chefs, developing expertise in French, Italian, and South American cuisine.
After three years in Buenos Aires, his curiosity led him to Paris, where he trained in the prestigious kitchen of Pur’ under Chef Jean-François Rouquette. He later joined Chef Ricardo Chaneton at MONO as a sous chef on the pre-opening team, gaining his first deep insight into Asia’s culinary traditions.
Three years ago, Joaquin co-founded ZEA with his life partner Di Harn, finding a sense of belonging in Taiwan. Their cuisine celebrates roots. Latin American flavors, hospitality, and generosity, combined with local Taiwanese produce. Joaquin emphasizes a connection between the land, the people behind the ingredients, and guests, creating dishes that are original, flavorful, and deeply respectful of tradition, while offering an honest, elegant, and warm dining experience.
