“The only reason to eat and drink is to have better conversation” - Mallmann’s approach to honest cooking and the success that it has brought him.

Yes, he's a famous chef, but not just for any of his nine restaurants around the globe. Francis Mallmann is famous for being Francis Mallmann, a complex, elusive, honest man who does his own thing—in the kitchen and in life.

He is a man whose approach to cooking feels like a homage to a forgotten time, with simplicity being the key to his success. While many of the world’s most influential chefs have engaged in an escalating competition to be cast as creative and forward-thinking leaders in gastronomy, Mallmann has veered in the opposite direction, forsaking the trappings of haute cuisine and focusing instead on a primal style of hospitality.

He runs nine restaurants around the world, mostly in South America and also in France and Miami Beach, but unlike Massimo Bottura, Daniel Humm, or René Redzepi, Mallmann is not associated with the visionary menu of one particular establishment.

He is known for being Francis Mallmann, the Patagonian dandy who can put together a royal repast in a clearing in the forest, using little more than a few sticks tied together and a smouldering flame surrounded by stones.

It is this authentic style of cooking that is Mallmann’s influence to many chefs. His ability to decipher what it is his audience will enjoy, and to prepare and cook that perfectly, is a skill and practice that would treat any kitchen well.

After leaving home at 13, and moving to San Francisco at the age of 16, Mallmann had no intention of becoming a chef in his younger years. It was only after drifting back to Argentina, after several years in San Francisco, he opened a restaurant with a friend that kicked off his culinary career. Circumstances eventually led him to Paris in 1976. During the following two decades, he would pay his dues in some of the top kitchens of France, learning alongside chefs such as Roger Vergé, Raymond Oliver, and Alain Senderens.

His out-of-the-box reputation in the kitchen stems from his performance cooking for the International Academy of Gastronomy, the most prestigious culinary organisation in the world. After receiving an invitation to prepare a meal, an honour extended to a rare few, Mallmann seized the opportunity in his own unique style. Instead of dutifully serving up a delicate ode to Gallic glory, he dispatched an associate to Peru and asked him to secure a thousand pounds of potatoes. The potatoes travelled from South America to Frankfurt, Germany, where the gods of gastronomy were to assemble. Mallmann, in a tribute to the continent of his birth, served the audience nine courses of potatoes. The response to the eccentric repast was unexpectedly positive.

Mallmann is the perfect example for how you can benefit from maintaining authenticity in the kitchen. Success does not have to stem from modern conventional approaches. The focus should always be on the audience, understanding demand and inventing a unique approach to deliver.

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