Meet the father and son behind Juan Griego — and the four generations of Argentine fire that
shaped everything they do.
Meet the father and son behind Juan Griego
We saw an opportunity to bring something more personal than a traditional restaurant — high-
quality, thoughtfully prepared meals delivered directly to people in a more intimate and relaxed
environment. And we saw that international visitors in Tamarindo deserved to have an incredible
experience with authentic flavors.
Over time, that vision evolved into a commitment to delivering not just great food, but memorable
moments that people can share with family and friends. Five years in Tamarindo, and that passion
has never changed.
To create moments people remember long after the meal ends. Every fire we light. Every dish we serve. Every story we share at your table.
Marcelo’s relationship with fire started at four years old — crouched beside his father, keeping the flame alive during the asado.
By eight, his mother fell ill and spent a year in the hospital. With her gone, he learned to cook out of necessity. When she came home and returned to the kitchen, Marcelo had already developed a taste for it. He couldn’t help himself — he’d wait until she stepped away, slip into the kitchen, and quietly add his own herbs and spices to whatever she had on the stove. She never knew. The dishes just kept getting better.
That instinct to care for people through food never left him.
By fifteen he was cooking large asados for friends and family. By twenty-one he was studying gastronomy. By twenty-three he was teaching others how to cook.
We Design every experience around you. your preferences, your occasion, your setting. Nothing is standard here.
Authentic Argentine flavors, live fire techniques, and a genuine passion for what we do.
Fresh, local and seasonal ingredients. Attention to detail in every course. A refined approach every event.
Our goal is never just the food. It’s the experience — the moment people talk about long after the evening ends.
Raised watching his father at the fire, he grew into the craft naturally. Fresh energy. Deep roots. The same fire-first philosophy — and a precision that makes every plate exceptional.
Raised in Cordoba. Trained by four generations of asadores. Cooking over fire since the age of four. He has traveled all over the world cooking in high end events.
Tell us your occasion, your group, and your vision. We’ll design the rest.