Gaucho appoints new Executive Chef

Steak restaurant chain, Gaucho has appointed Max Castaldo as the group’s new Executive chef.

Born in Argentina, Castaldo has worked at some of the world’s most renowned South American and Asian restaurants, giving him a wealth of experience producing top quality food and leading multiple teams of chefs.

Castaldo’s role at Gaucho will see him researching and developing the restaurant’s menus on an ongoing basis, with his experience in consultation vital to his role in coaching and training chefs. His comprehensive understanding of the inner workings of a kitchen will be beneficial to the group, as well as his strong commitment to quality, sustainability and innovation.

Castaldo’s most recent position was at The Lanesborough Hotel, where he worked as Head Chef (and interim Executive Chef) from July 2017. This role saw him overseeing the hotel’s F&B outlets and events, including Ce´leste, the 1 Michelin-starred restaurant. Here, he managed a brigade of over 50 chefs, working with the Executive Head of Food and Beverage to develop new menus for all outlets of the hotel, with a focus on seasonality and local produce.

Beginning his career in 2010 at Nobu Berkeley Street, Castaldo gained fantastic experience with Japanese cuisine working at their sushi bar. Following this he moved to 3 Michelin starred restaurant Lasarte in Barcelona as junior sous chef, working across various sections of the kitchen, Castaldo gained invaluable knowledge producing food of the highest standard.

Using cooking styles and techniques synonymous with Michelin-quality food, he moved to Sushisamba as sous chef, responsible for delivering a high volume of impeccable fusion food.

In 2013, Castaldo moved to the Rosewood Hotel taking on the role of senior sous chef, overseeing kitchen operations and maintaining the highest-quality standard of food. Max began working as head chef of W London Hotel in 2016 where he oversaw the hotel’s culinary department, he fully restructured and developed the F&B concept, creating innovative dishes and bespoke menus for each outlet separately.