Pablo Lagrange’s CV is so impressive it sounds made up. Boragó, Noma, Relæ, Mugaritz, Tickets, Pakta... Since leaving Argentina in his late teens he’s made it his business to seek inspiration from some of the world’s most forward thinking chefs, “listening very carefully”, and all the while developing an imaginative, beguiling style of his own, one technique at a time. Rooted in “memories, tradition, fire, and the landscapes of Argentina”, inventive dishes like ‘burnt celery, truffle egg yolk, potato, demi glase and ash’ and ‘black banana, coffee kombucha glace, fried quinoa and dulce de leche ice cream’ earned him recognition as one of San Pellegrino’s top ten young chefs in 2018. Based in Barcelona, Pablo has recently begun popping up in different cities around the world, pushing culinary boundaries in Istanbul, Lyon and Moscow. Next up? Carousel, where he’ll be working his magic for two weeks straight. Prepare to be very excited. We certainly are.