From Buenos Aires to Baja: Executive Chef Segundo Romero’s Journey of Flavor & Fire

Rancho La Puerta’s new culinary leader shares stories of family, fire, and food that nourish the soul.

Q: Where were you born and raised?

I’m from Argentina, Buenos Aires province, not the city. I grew up about 100 kilometers from the capital, in a more rural, farm-like area.

Q: Did you go to culinary school in Argentina?

Yes, I moved to the city when I was 20 to attend culinary school in Buenos Aires.

Q: Was there a moment when you knew you wanted to be a chef?

Absolutely. I spent a lot of time with my grandmother; she was an incredible cook. I wasn’t very good at school, so while my family went on vacation, I stayed back with her, and we’d cook together. One of my favorite memories is of her garlic spread: she’d boil garlic in milk, strain it, then dress it with olive oil, bay leaf, pepper, and salt. We’d spread it on homemade bread. That memory stays with me. It was love on a slice of bread.

Q: How would you describe your leadership style in the kitchen?

It’s all about consistency, creativity, and connecting with nature. The Ranch’s farm, Tres Estrellas, provides us with seasonal ingredients, and I build menus around what’s in season. That means training the team to adapt and see beauty in imperfect tomatoes, and to appreciate the flavor in non-uniform vegetables. Every team member’s role matters. I remind them of why they started cooking in the first place.

Q: Your cooking here incorporates open-fire and asado-style techniques. How do you balance that with consistency?

Fire isn’t always consistent; you have to deal with wind, smoke, and varying heat levels. But if you know your ingredients, understand your fire, and do the prep work right, the results are full of flavor and soul. That’s the art, letting nature guide the technique.

Q: What personal or cultural influences shaped your culinary approach?

Argentina is very multicultural. Our food blends Spanish, Italian, French, and German influences, along with many immigrant traditions. I love pasta. I love bread. And of course, asado, grilling over fire, it’s in my blood.

Q: How does your philosophy align with Rancho La Puerta’s approach to wellness?

Food is fuel. Wellness begins with what we put in our bodies, so I focus on achieving balance through a diet rich in protein, fiber, and minerals. I use smoke and wood not just for flavor, but for the nutrients they add. We don’t rely on salt; we let the ingredients shine.

Q: What can guests expect from the Dining Hall?

Flavor, balance, and intention. I want guests to feel nourished, not just fed. Our menus will reflect the seasons, the farm, and the joy of sharing food together.

Q: What has your first month at The Ranch been like?

Amazing. Everyone is kind. The energy here, the gardens, the people, the purpose, it’s unforgettable. I’m honored to be part of this place.

Learn more about our Culinary Programs and our organic farm, Tres Estrellas.