Argentine asado experience · Buenos Aires
An Argentine Asado Experience, at Your Table
Not a barbecue — an asado. Juan reads the fire, chooses the cuts, and walks you through the ritual course by course, in your rental, apartment or home.
Chat on WhatsApp
Juan Bernardini is a private chef in Buenos Aires — the city and its suburbs — with 30 years of professional cooking. He cooks live for up to 30 guests. His work has appeared in La Nación, Clarín and El Cronista, and he holds 5/5 across more than 440 Google reviews.
Based in Argentina and reading this in English? Sitio en español.
How it works
An asado is slow by design — the fire does the work, Juan just reads it right. Three steps, coordinated on WhatsApp, in English.
Tell us the plan
Send us the date, the headcount, and where you'll be cooking — terrace, garden, rooftop or a country house. Juan works with what's there.
Juan builds the fire and the menu
He chooses the cuts, times the coals, and proposes a menu around your group — including guests who don't eat red meat.
You're a guest at your own asado
He shops, lights the fire, grills, plates and serves each course, then leaves the kitchen and the grill as he found them. You just sit down and eat.
Sample Menu — Asado Gourmet
The menu Juan builds for an asado at your home. It's adjusted with you around the group, the space and the grill available — no prices here; the quote is settled in the chat.
Starters
- Pure pork chorizo sausages
- Skirt steak “a la pizza” (grilled with tomato, mozzarella and oregano)
- Sweetbreads with lemon
Main
- Ribeye
- Bife de chorizo (sirloin steak)
- Rump cap (colita de cuadril)
- BBQ-style pork shoulder (bondiola)
Sides
- Coleslaw
- Rosemary potato wedges
- Cherry tomatoes with red onion and basil
- Mixed green salad
Extras
- Salsa criolla (fresh tomato-onion relish)
- Smoked chimichurri
- Provoleta with pesto
Suggested Dessert
- Chocolate marquise with dulce de leche sauce — or red berry cream with a crisp almond base
For larger groups Juan adds multiple service stations and support staff so every course arrives hot, and non-meat options are built into the menu when you tell him in advance. Argentine Wagyu and dry-aged cuts are also available — ask about the price difference.
Juan cooking a traditional American-style barbecue
From Juan's channel: fire, smoke and technique — the asador's craft crosses borders.
Gallery
Fire, raw cuts and meat cooked to the point — real moments from asados Juan has cooked, drawn from the @chefjuan feed.
What visitors say
“We LOVE Chef Juan's meals. We are norte americanos living in Buenos Aires and usually go out for dinner to enjoy the local cuisine…”
Karen Ballard, Google review“Great dinner at home. Excellent food, very well served. An outstanding experience really worth it!”
Andi Perrone, Google review (Local Guide)Frequently asked questions
Do I need my own grill (parrilla)?
It helps, but it isn't required everywhere. If your apartment or rental doesn't have one, tell us the space when you write in and Juan will let you know what's possible.
How many guests can he cook for?
An asado experience works well from 2 people up to around 30. Larger groups get extra service stations and support staff so every course arrives hot.
What if some of our group doesn't eat red meat?
No problem — fish, vegetables roasted in the embers, and other non-meat options are built into the menu when you tell us in advance.
Do you cook in apartments, or only houses with a backyard?
Both. Juan has cooked asados in high-rise apartments, rentals and country houses alike — access and timing are coordinated by WhatsApp beforehand.
How much does an asado experience cost?
The cuts do most of the work here — premium and aged beef sits well above the classic cuts. Ballpark: a chef-at-home experience typically costs 2–4× a restaurant night out. Write in with your dates and Juan comes back with a firm number, no commitment.
Ready to light the fire?
Send the date, the headcount, and — if you have one — a photo of the space you'd be grilling in. Juan replies in English.