Fire Earth HUMANS
ABOUT PRIMITIF
Long before kitchens and restaurants existed, people gathered around fire. Food was cooked slowly over flame, using what the land and sea provided, and shared with stories, wine, and time together. Cooking with fire connects us to something essential. Smoke, heat, and time reveal the true character of each ingredient. Our cuisine follows the seasons and the people who cultivate the land around us, farmers, fishermen, and producers who shape each meal. At the center of every gathering is the fire. It brings people together and creates a shared moment where food, nature, and conversation meet. Primitif invites you to reconnect with this timeless way of eating, where fire, food, and people come together naturally.
THE CHEF
Pablo Marí
Originally from Mendoza, Argentina, at the foothills of the Andes, Pablo grew up surrounded by a powerful natural landscape that shaped his curiosity, his love for travel, and his deep connection to nature and fire.
His culinary path began after a brief period studying architecture. He soon discovered his true vocation and trained at the Instituto Arrayanes de Alta Gastronomía, beginning an intense journey through professional kitchens across Latin America. A defining moment came in 2014 when he joined the renowned restaurant 1884 by Francis Mallmann in Mendoza, where he embraced the philosophy of cooking with fire and a cuisine deeply connected to nature.
Pablo later refined his craft across different culinary worlds, cooking in Uruguay, Chile, Patagonia, France, and Dubai.
