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Fernando Navas

Fernando Navas grew up surrounded by the beauty of the Argentine countryside fascinated by the culinary techniques, talent, and culture. Read More about Fernando Navas below.
Chefs
Fernando Navas

Pulpo a la Plancha with Aji Ahumando Sauce

This Recipe is an amazing dish from Fernando featuring Portuguese Octopus. Fernando Navas was born in the port city of Punta Alta just south of Buenos Aires in Argentina, Fernando Navas grew up surrounded by the beauty of the Argentine countryside. Before founding Balvanera restaurant in Manhattan, Fernando worked in the many great of the greatest kitchens in the world including Nobu in Miami, El Bulli in Spain, and Sushi Samba in New York.
Recipes
Pulpo a la Plancha with Aji Ahumando Sauce

Argentine Honey Syrup for Cocktails

Argentine Atamisqui Honey. This rare, single flower honey, better known as “white flower honey”, is full of floral and citrus notes. Argentine Wildflower Honey. From Garabato, Poleo and Itin wild flowers, this honey is born. These flowers together gradually contribute superb flavor, aroma, and color to create this unique honey.
Recipes
Argentine Honey Syrup for Cocktails

Brian Archibald

Meet Brian Archibald, a chef with a twist of Mediterranean cuisine and Southwestern influences.
Chefs
Brian Archibald

Beef Grades Around the World

Beef Grades Around the World USDA Prime Beef may be a familiar phrase, but what does that say about the meat’s quality? Beef grades determine meat quality, with countries around the world establishing their own grading systems. Tenderness, juiciness, and flavor are all used to assess beef grades, but how do you quantify something so […]
Stories
Beef Grades Around the World

Octopus, Chitterling & Anchovies

Being a native Argentinian, Dante grew up working in local restaurants of Buenos Aires. After getting experience under his belt, he immediately relocated to Europe to further explore the culinary arts. His time in Europe was well spent through various internships, job opportunities, and working with Pedro Subijana. Following this endeavor, Dante made his way to Spain to work in El Bulli. When returning to Argentina after El Bulli, Dante became the head Chef for the Argentinian President Mauricio Macri during his tenure. Chef Dante now spends his time running his renowned bars and restaurants across Argentina including his most famous, El Mercado de Liniers.
Recipes
Octopus, Chitterling & Anchovies

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