He chose cookery in his native Argentina as a means of expressing himself, growing up as he did in a family where fine cuisine was always part of the atmosphere.  Mad keen on travelling, back pack at the ready, he set out across his own country, Latin America and the Caribbean, absorbing along the way the various culinary traditions and tastes.

Trained in a hotel school in Buenos Aires from 1998 to 2000, he sortied out first among some of the capital’s most prestigious restaurants.
In love with his metier and seduced by the prospect of developing his studies even more thoroughly, he set out for France in 2001 to continue his training at the Lycée Hôtelier in La Rochelle on the Atlantic coast.

In 2002 he moved to Seaulieu in Burgundy to do a training course with Bernard Loiseau at his restaurant the Côte d'Or (three stars in the Michelin guide).  He would stay there for a year and a half.

His happiest memories are working with a great team led by a tireless master chef, learning all the secrets he could glean from paying close attention to his style of cooking.

Only after the tragic death of Bernard Loiseau in February 2003 did Mauro decide to move to Paris to work at Arpege, the legendary restaurant run by Alain Passard.  He would stay there a year and a half working with this true craftsman of the kitchen, which would allow him the chance to develop his own sense of creativity, his attention to detail and his imagination.

In 2004 he carried on his journey, curious to learn about cooking in a luxury hotel, and had the opportunity to work in Alain Ducasse’s restaurant in the Plaza Athenée.  This experience taught him the idea of perfection, refinement and rigour.

At the end of his stay in Paris he spent a year at the Grand Véfour.  Working with Guy Martin allowed him to develop his own personal style as chef.
2006-2007 Mauro took over the MIRAZUR restaurant in MENTON and very quickly, after six months, was awarded the Gault and Millau prize of  Revelation of the Year, which was followed by the 1st STAR in the GUIDE MICHELIN after just 10 months.  2008-2009  Recognised again by GAULT MILLAU when he was awarded the prize of “Chef of the Year”.

Early 2009 The Mirazur is chosen as the 35th best restaurant in the world according to the San Pellegrino classification.
Driven as he is to keep on learning and discovering new things, however many and various his experiences, Mauro has been able to express himself fully within the magnificent setting of Le Mirazur.

He has developed a creative style of gastronomic cuisine, folding in the best of Mediterranean cooking, just a stone’s throw from the old customs post that separates France from Italy.