Born in the port city of Punta Alta just south of Buenos Aires in Argentina, Fernando Rodolfo Navas was born in the bustling port city of Punta Alta, in Buenos Aires. Navas was inspired by the genuine passion for food of both his grandfather, a cook for military officers, and his father who cooked traditional Argentine meals that brought together his entire family. As Fernando remembers, “food was a celebration of being together.”
Fernando attended culinary training at the Escuela de Gastronomia in Mar del Plata, Argentina. After the rigorous pace of his studies, the chef eventually traveled to Miami and began his international career. In Miami Fernando quickly found a place at the well-known restaurant Nobu Miami.
After Nobu, Navas joined the SUSHISAMBA in New York City and, just months later, took an opportunity to join the team at Ferran Adria's World-Renowned Restaurant El Bulli in Spain. Only 50 chefs were selected from a pool of over 6,000 applicants to gain first-hand experience cooking with the master chef.
In 2014 Fernando opened Balvenara on Manhattan’s Lower East Side. At his Argentine restaurant, the menu stays true to his culinary roots and features his favorite dishes from the dynamic regions of his homeland.
As a WorldClass Chef, Fernando Navas helps us source treasures not only in South America but around the world. As a highly trained chef, Fernando understands the importance of each ingredient in a dish, and tests each and every one of our products ensuring that they meet his standards for quality.