Originally from Mendoza, Sebastián Weigandt discovered his passion for gastronomy through the traditional dishes lovingly prepared by his grandmother. Those early flavours shaped his palate and ignited a vocation that led him to study at the Islas Malvinas School in 2001, despite the challenges Argentina faced at the time.
After completing his training, he built his career in renowned kitchens, including La Bourgogne at the Diplomatic Hotel, Bodega Los Toneles, and the wineries Renacer and Achaval Ferrer. A period spent in Spain broadened his perspective and ultimately deepened his appreciation for Mendoza’s extraordinary ingredients and culinary potential.
In 2019, he joined the Azuca Group and assumed the gastronomic leadership of Azafrán, where he developed a renewed vision centred on “Nueva Cocina”, celebrating local, seasonal produce with creativity and finesse. His refined approach to both vegetables and meats has made him a leading figure in Mendoza’s gastronomy.
Sebastián and Azafrán have since earned multiple prestigious international distinctions, recognising the restaurant’s excellence and his commitment, sensitivity, and deep respect for the products of his region.
