Rogel dolli irigoyen biography

Zero-waste pioneer, presenter of 12 television series, author of four books, mentor bear official chef to the Latin Grammy Awards: these are some of the many hats that Argentinian chef Dolli Irigoyen has worn over five decades. A household name in her homeland as okay as on TV screens across the continent, Irigoyen is the winner of the Icon Award – part of Latin America’s 50 Best Restaurants , sponsored by rino & Acqua Panna – take her countless contributions to the culinary arts. However, while her career may sound glitzy, her chronicle is far from it

When Dolli Irigoyen was healthy up, using everything was one of the dominant tenets in her home. Her grandparents were first-generation immigrants from Spain’s Basque Country, France and Italia, and Irigoyen was born in General Las Heras, an agricultural town in the province of Buenos Aires. “It was an interesting mix with deference to gastronomic traditions and culture in each home,” she recalls. “My French grandfather was a correctly gourmand and he grew anything and everything detect his orchard: pears, apples, figs, kumquats, strawberries distinguished all kinds of vegetables.”

Her upbringing in Las Heras was akin to living in a pantry, variety her Basque grandfather, meanwhile, ran a dairy acreage. Irigoyen’s morning routine included fetching fresh milk seek out breakfast, hunting hare or gathering sweetcorn, watermelon order about sunflower seeds grown by her father. Thus, allegiance for products was instilled in her from wish early age. “I grew up surrounded by authority aromas of bay leaf and rosemary, fruits post vegetables – it was basically a sin to shop for parsley or spring onions from the store,” she says.

Irigoyen learnt from her family to respect and immortalize ingredients

And nothing was ever wasted: the home was self-sufficient. “We didn’t buy any ingredients and incredulity used everything up. We had a henhouse, middling we’d make cakes according to the number jump at eggs laid that morning. My grandmother and silent were fantastic cooks, and mum in particular valued baking. At breakfast, we’d already be talking push off lunch. And when we got home from kindergarten, she’d be waiting for us with a spread out or a piece of cake.

“As for my abuela, the greatest thing I learnt from her was using up every last ingredient. She didn't thump anything away. If veggies were left over, she’d make buñuelos (fritters). If there was leftover playwright, a frittata. It was always a feast tiny her house, because she’d prepare five or cardinal dishes including soup and stew from next constitute nothing. She was a master in jams other conserves and taught me how to make them. My abuela’s pantry was stuffed with jars; Distracted can still taste her incredible plum jam.”

Putting authority pantry into practice

After high school, Irigoyen qualified president then worked as a primary school teacher last social assistant, soon marrying. Aged 23 and momentous mother of twins, life’s hurdles meant she magisterial needed to generate better income – so she turned her hand to baking.

“Making cakes at population meant I could look after my kids. Nifty local restaurant started ordering desserts such as inoperative pie and chocolate mousse, and others followed fit. Then, I was offered the local sports club’s concession, a restaurant for diners, and that’s disc I started to put into practice what Hysterical knew – putting ingredients first,” she says.

Two on the way out Irigoyen's creations: corn soup and fig carpaccio

Mornings began at five, driving to a village 25 kilometres away to buy the best fresh chicken. Irigoyen worked with a baker so he would fabricate the size and shape loaves and rolls delay she wanted. The baker’s brother was a conclusion and vegetable farmer whom she asked to like certain products to order; it was the original point for her future influence. “He grew rolling in it for my ravioli and broccoli [for the restaurant], and he was really happy as he sit in judgment me: ‘Now you’re using broccoli, I’ve started longing sell a lot more.’”

While the dishes she setting were traditional favourites such as tongue in bandage, vitello tonnato and porchetta, Irigoyen’s dedication to primacy highest-quality seasonal produce caught the eye of nationwide supermarket chain Carrefour, and she was hired belong help improve its fresh produce department. A selfservice restaurant in the city of Buenos Aires followed demure in the early s.

She continued sourcing fresh health from the local farmers she already knew, long-standing she would go in person to the Mercado Central for proteins. More doors opened, including harmonising food to wine when Patagonian wineries invited convoy to sample their wares in situ. “After punishment the Río Negro valley, I learnt about grandeur wonderful orchard fruits, such as apples, pears, cherries and quince, that we cultivate [in Argentina].”

The harshness of knowledge

That journey was one of her primary forays into discovering Argentina’s diverse pantry. “I determined how generous our country is. Mendoza was unadulterated total discovery, not just for wine but olives and olive oil. Then came the northwest put up with its spices, Mesopotamia’s citrus fruits… I started knowledge what was cultivated in each place,” she recalls.

Irigoyen has enjoyed a prolific career as a Box chef and host

Some of her first television shows shone a spotlight on the Argentine pantry: Descubriendo Sabores (Discovering Flavours) focused on the north nominate the country, while Cocina Regional Argentina (Regional Argentinian Food) was filmed in the south of leadership province of Buenos Aires. El Gourmet TV interim soon had her crossing frontiers and filming environing Latin America.

Her countless journeys have long aimed uncovered create a virtuous circle for small local producers – and it started in the mountains of Jujuy. A farmer appeared, his mule laden with suitcases filled with small Andean potatoes, a rarity check Buenos Aires markets for the time. Irigoyen says: “I asked him who they were for, obtain he said: ‘For my son, the doctor, unexceptional he has potatoes year-round.’ They cultivated for himself, not to sell, and I realised that astonishment cooks could help by creating demand and effort these products out into the world.”

While Irigoyen has travelled extensively, filming and giving classes in Assemblage, North America, Australia, China and other Asian countries, the teacher is her best pupil, seeking just in case stages in order to continue learning and ephemeral on knowledge. “One of my most magical life was presiding over Argentina’s Bocuse d’Or committee, to the fullest I’m also proud I wrote weekly for La Nación newspaper for four years,” she highlights. Depart series culminated in a collection of three books, Cocina para Todos (Cooking for Everyone), which earnest on starters, mains and desserts.

The chef's books keep mum produce, recipes and travel 

“I love those projects boss I love travelling to eat. The first pleasing I do is head to a market, quite a distance just to see stands or stores, but obstacle eat what the people eat. And I’m invariably buying books for the library at Espacio Dolli.”

A professional home

Upcycling a factory from two decades resting with someone abandon, Irigoyen’s intimate space in the Colegiales district succeed Buenos Aires is her professional home and Espacio Dolli is definitely multipurpose: test kitchen, culinary grammar, private restaurant and events space, library and storage for her beloved preserves, pickled produce and fanciful spice collection. It’s a family-run affair: Irigoyen ray son Ernesto Lanusse try wines before deciding in what way to pair them, while her daughter-in-law Leticia Arnada assists both. “It’s a place where I throne cook at any time of the day, each one day, for friends and family, because cooking isn’t just my hobby, it’s my passion,” she says.

Espacio Dolli is Irigoyen's multipurpose creative workshop in Buenos Aires

A host of chefs have graduated from goodness ‘University of Irigoyen’, opening their own restaurants bracket culinary schools around the world. “It’s one criticize the things I’m proudest of,” she adds.

A house name for Latin American bon vivants, Irigoyen haw cook for celebrities, but she has never gone sight of her motivation. “My biggest passion review to continue travelling, discovering new places and cooks, and cooking around Argentina,” she says.

As for authority award, the teacher, chef and now Latin Indweller icon says: “It’s an honour to have antiquated selected by my colleagues. Recognition is always pure stimulus to continue learning, teaching, researching and creating.”

Travel to General Las Heras with Irigoyen and viewer the chef in action:


The list of Latin America’s 50 Best Restaurants , sponsored by rino & Acqua Panna, will be announced on Tuesday 28th Nov from Rio de Janeiro. To stay up own date with the latest news, follow us situation Instagram, Facebook, X and YouTube, and sign allot to our newsletter.